Blueberry Muffins

Posted on March 4, 2013

So this Monday I woke up for the first time in Stratford! Sam and I had a very busy weekend. After carting most of our belongings to storage, we went away for a little romantic weekend break to Henley-on-Thames, where the Royal Regatta is held in the summer. I’ll have a separate post later today about the wonders of Henley. Then Sunday we came back to London, grabbed the last bits of our things and jumped onto a train to Stratford.

I haven’t had time to unpack and go to the grocery store, let alone bake anything so today’s baked good was queued up last week because I knew the first few days here would be so hectic!

(I could go for one of these guys right now.)

Blueberry Muffins
adapted from Smitten Kitchen

Ingredients:

5 tablespoons unsalted butter
1/2 cup sugar (100 g)
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon lemon zest
1 1/2 cups flour (191 g)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda (sodium bicarbonate)
1/4 teaspoon salt
3/4 cup blueberries, fresh (105 g)
extra butter (optional)

(Okay, so I was busy and I burned these ones a little.)

Instructions:

Preheat your oven to 375 F. I don’t like my muffins to have wrappers like cupcakes so I grease my tray very well instead. Beat the butter and sugar together until light and fluffy. Add the egg, yogurt and lemon zest. In a separate bowl mix together all other dry ingredients until thoroughly combined. Add them to your bowl of wet ingredients half at a time. Stir the batter until the flour has all disappeared. The batter may be lumpy. That’s okay! Fold in your (pre-washed and dried!) blueberries. Fill your trays 2/3 of the full. Bake for 25-30 minutes. The tops of your muffins should be golden brown. Before they are cool, I spread a bit of butter on top of each to let it melt into each muffin. But that’s me.