These muffins are pretty moist. I suppose I should thank the yogurt. It's just so weird. I didn't grow up with yogurt so cooking with it is new and strange. Seems like everything is better with it, though... Did you know you can marinate a chicken in yogurt?! Weird.
- 4 tbsp butter, melted
- 1/2 cup sugar
- 1 egg
- 3/4 cup plain yogurt
- zest of 1 lemon
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup frozen wild blueberries
Preheat oven to 375º.
In the bowl of a standing mixer fitted with a whisk, combine butter and sugar. Add egg. Add yogurt. Add zest until well-combined.
In a mixing bowl, sift together flour, baking powder, and salt. Gradually add to the mixer.
Run frozen blueberries under water to quickly thaw. Drain and, using a spatula or spoon, fold into batter until just combined.
Line muffin tins or spray with vegetable oil. Fill each cup with batter until nearly full. Bake 30 minutes or until golden brown.