Today was one of those days that time didn't move or if it did - very slowly. So, as blueberries are in season now, I decided to get some of these delicious berries at our local market grocery store - and did I mention local blueberries. As I was browsing through my favorite America's Test Kitchen Cookbook, I found an easy blueberry muffin recipe. Yes, I'm one of those geeks that like a proven recipe. I'm not doing all this work until I know it's going to be delicious!
I had everything pretty much on hand except for the berries and yogurt. The recipe called for 1 and 1/2 cups of yogurt but the only thing that the store had was a 1 cup or something much larger and since I don't eat yogurt I thought that my 2 extra large eggs would compensate. Do you, get my drift?
Anyway, it certainly was quick and easy to make the muffins and I dare say they looked so enticing. Now, as they're cooling off - I'll let you know. They were not as sweet as I would have thought but certainly delicious with a cup of tea or coffee. I really didin't taste the lemon zest - maybe I'll just add a little more next time. Enjoy... 3 cups all purpose flour 1 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups plain lowfat yogurt 2 large eggs 8 tablespoons or 1 stick butter melted & cooled 1/2 teaspoon lemon zested 1 1/2 cups blueberries
Heat the oven to 375 degrees & coat a 12 muffin pan with baking spray. I used muffin liners since it was just easier!
I mixed the flour, sugar, baking powder, baking soda, salt in a bowl using a wisk. Then in another small bowl whisk the yogurt & eggs together. Slowly incorporate the two together and then the melted butter & blueberries. Nice not to have to use the electric mixer - what a time saver nevermind cleanup!
Pour into the muffin pan & bake 25-30 minutes & serve.
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to have these cupcakes for the holidays or just anytime. 
