Sometimes when you change a recipe and make it your own it can be a real miss. This turned out to be a big hit.
2 cups of all purpose flour
2 tsp. baking powder
1/2 tsp. salt
In another bowl:
Cream with a mixer on low speed
1/2 cup butter (room temp)
1 1/4 cup sugar
cream together until fluffy
Add 2 eggs one at a time until each one is mixed in
Add 1/2 cup vanilla yogurt
Add the zest of one lemon
Add 1/3 of the dry ingredients at a time and fold into the wet ingredients, leave a few tablespoons of the flour to dust the blueberries with so they don’t sink to the bottom.
2 1/2 cups of blueberries, take 1/2 cup and mash them before adding them to the batter and dust the remaining ones with the reserved flour.
Fold all the blueberries into the batter.
Preheat the oven to 400F
Use some vegetable spray to coat the muffin tins and fill each cup about 2/3’s full. Sprinkle the tops with raw sugar.
I used my big muffin pan and baked them for 25 minutes, a regular muffin pan would probably be about 18-20 minutes and even less time for a mini muffin pan.
When the tops are browned nicely and you can put a toothpick in and see no raw batter they are done.
Loosen the edges of the muffins and tip the pan out onto a cooling rack. Now wait about 5 minutes for them to cool to eat, otherwise the molten hot blueberries will burn your tongue. Don’t ask.
These muffins were tender and tasty, the perfect muffin.