3 cups (390 grams) all-purpose flour
1.5 cups (300 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/2 teaspoon fine sea salt
4 teaspoons baking powder
2/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great
2 large egg (150 g)
1 cup (80 ml – 120 ml) yogurt; dairy and non-dairy both work, milk to thin batter as needed
2 teaspoons vanilla extract
Zest of 1 lemon
Less than 1.5 cups frozen blueberries
Directions
- Prepare Oven and Muffin Cups
- Make Batter
- Bake Muffins 20 mins but check at 15 mins.
Heat oven to 375 degrees Fahrenheit. For big-topped muffins, line 24 standard-size muffin cups with paper liners. Fill the cups with 1 dessert spoon of batter.
Mix the flour, sugar, baking powder, and salt in a large bowl and set aside.
In the mixer add the eggs, approx 150grams. Add yogurt. Add oil. Add
vanilla and whisk to combine. Beat until it comes together all creamy.
Add in the dry ingredients and beat until it comes together. Scrape down sides and mix again. Remove bowl from the mixer and fold in the blueberries by hand. Make sure blueberries have been rolled in about 1/4 cup sugar.
Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
Bake muffins 15- 20 minutes but usually closer to 20 or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out cleanish. Freeze for up to 3 months.
Note to self: These were so moist I can not express how much I enjoyed them.
