Lemon Blueberry Muffins

Name: Lemon Blueberry Muffins
Yield: Makes 1 dozen large muffins
Ingredients: 3 cups, unbleached all-purpose flour; 1 tablespoon, baking powder; 1/2 teaspoon, baking soda; 1/2 teaspoon, table salt; 10 tablespoons, unsalted butter, softened; 1 cup, granulated sugar, less 1 tablespoon; 1 teaspoon, grated lemon zest; 2 , large eggs; 1 1/2 cups, plain low-fat yogurt; 1 1/2 cups, fresh blueberries (or frozen); 1 tablespoon, unbleached all-purpose flour; , Vegetable cooking spray or additional unsalted butter for muffin tins

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Appears in Cook's Illustrated January/February 1997

Desserts or Baked Goods

Fruit

Breakfast & Brunch

Quick Breads

SERVESMakes 1 dozen large muffins

TIME1¼ hours

WHY THIS RECIPE WORKS

When developing our muffin recipe, we wanted to wind up with a muffin with a rich, full flavor and a thick, crisp crust protecting its fragile, tender crumb. We wanted our muffin recipe to produce a real beauty, sporting a perfectly round, ...

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