New Jersey blueberry season is still a good number of weeks away, but I did find a good buy on some imported blueberries last week at my local food store. While I was out the other day, my daughter and granddaughter made a batch of Perfect Blueberry Muffins a recipe from the file of Deb Perelman and her website Smitten Kitchen. In addition to the blueberries we had an abundance of plain Greek yogurt, which you can use in this recipe or sour cream. Other ingredients in the recipe are unsalted butter, sugar, fresh lemon zest, an egg, baking powder, baking soda, salt, flour and turbinado sugar (aka sugar in the raw).
The recipe is easy to make with children as you only need one bowl. The muffins bake for 25 to 30 minutes. When I came home, they were cooling on the table. I grabbed one and broke it in half for a quick taste. The muffins were light and had a nice hint of lemon. The crumb was tender and delicious. The yogurt was a nice alternative to milk or buttermilk. The recipe yields 9-10 muffins, depending how much you fill the pan.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.