Blueberry Coffee Cake Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
3/4 cup unsalted butter, at room temperature |
1 cup white sugar |
1/2 cup brown sugar |
3 large eggs, at room temperature |
2 teaspoons pure vanilla extract |
8 ounces plain yogurt |
1/4 cup milk |
2 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 lemon, zest of |
2 1/2 cups fresh blueberries |
Directions:
1. Preheat the oven to 350 degrees F. Place liners in muffin tin.
2. In a large bowl Cream the butter and sugar until light and fluffy, about 5 minutes with a mixer on medium speed.
3. With the mixer on low speed, add the eggs 1 at a time.
4. Then, add the vanilla,yogurt, and milk.
5. In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt.
6. In a small bowl using a spatula mix 2 cups of blueberries with 1 tablespoon of the flour mixture.
7. Add the flour mixture to the batter and use a wooden spoon to mix together until just combined . . .
8. Fold in the 2 cups of blueberries and lemon zest with a spatula and be sure the batter is completely mixed.but do not overmix.
9. Scoop the batter into the prepared muffin pans , using an ice cream scoop or 1/4 measuring cup.
10. Top each muffin with two blueberries from 1/2 cup of blueberries.
11. Bake for 25 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
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