Because muffins are healthy…if you don’t think about it!
"Donut judge me until you've walked a mile to eat muffins!."
Baking Tips:
1. Make sure you are using a quality butter! It doesn't need to be extravagant like Echiré butter, but brands like 'Kerrygold' and 'Land O'Lakes' are my favorites for baking.
2. Always sift your dry ingredients such as flour, sugar, salt and especially baking powder and baking soda. This will break up any lumps and make it easier to mix into other ingredients.
3. Invest in some silicone muffin cups for baking. The muffins are easier to remove and bake beautifully! I prefer the ones at 'Sur La Table' but you may also order them online.
4. Allow the muffins to cool before trying to remove them from the pan or silicone cups.
5. This recipe makes 12 - 16 delicious muffins.
Ingredients
3 ¼ Cups All-purpose Flour
4 Tsp. Baking Powder
1 Tsp. Baking Soda
½ Tsp. Salt
1 ⅓ Cup Sugar
1 ¼ Cup Milk
1 Cup Greek Yogurt
½ Cup Melted Butter
1 Tbsp. Fresh Lemon Zest
1 Tsp. Lemon Extract
½ Cup of Club Soda
1 ½ Cups Fresh Blueberries
Directions
Preheat oven to 350º F
Place silicone muffin cups on a baking sheet or line your muffin cups with paper liners if you don’t have silicone cups.
Sift flour, baking powder, baking soda, and salt together in a medium bowl.
Next, combine sugar, milk, yogurt, butter, lemon zest and extract in a large bowl. Beat with an electric mixer on low speed until blended.
Fold in the flour mixture until batter is moistened, then pour in your club soda and gently stir by hand.
Lastly, fold in blueberries but avoid over-mixing so the batter doesn’t turn purple.
Fill muffin cups 3/4 full of batter or to the ‘fill line’.
Bake in the preheated oven until golden brown, about 25 to 30 minutes. Allow them to cool before removing them from the pan or muffin cups. Enjoy!
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