Lemon Blueberry Muffins

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Appears in Cook's Illustrated January/February 1997

Cream butter and sugar for a tender, delicate crumb; use butter and plain yogurt for flavor and texture; and make enough batter to fill up the cups for big, shapely muffins.

SERVESMakes 1 dozen large muffins

TIME1¼ hours

Lemon Blueberry Muffins

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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