The Pie had some classmates over to collaborate on a project, and I never feel like a good host unless I have something to serve for a snack. This recipe makes about 24 muffins, which leaves you with some to eat now and some to freeze for a time when you aren’t at leisure to bake.
These blueberry muffins are a modification on the classic recipe, and they’re super easy and super moist. They remind me more of a cupcake than a muffin. The yogurt keeps the batter dense and soft, while the lemon and nutmeg make for a tangier taste.
I mix these by hand because the batter is supposed to be lumpy, and I find an electric mixer tends to overmix. I also prefer using a large whisk to do all of this, as it keeps flour and liquids from sloshing all over my kitchen.
Preheat your oven to 400°F and spray two 12-muffin pans with non-stick cooking spray.
In a large bowl, whisk together 4 cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon nutmeg.
In another, smaller bowl, whisk together 4 large eggs, 2 cups plain yogurt, 1 1/3 cup granulated sugar, 1 cup melted butter, the juice and zest of 2 lemons, and 2 teaspoons vanilla.
Add the wet stuff to the dry stuff and mix only until the dry ingredients are moistened (a whisk will help you to prevent overmixing).
Add 1 to 2 cups frozen blueberries (depending on how berry-full you like your muffins) and mix in.
Spoon generous amounts into the prepared muffin pans and sprinkle the tops with a little bit of cinnamon and sugar.
Bake about 20 minutes, until a toothpick inserted in the centre of the middle muffin comes out clean. Leave to cool in the pans for a few minutes, then use a fork to gently pry out the muffins and place on a rack to cool completely. Once cool, the muffins can be stored in plastic freezer bags and frozen for a couple of months.