Muffin Mondays - Mini Lemon-Blueberry Muffins

You will find the muffins, I baked for Muffin Mondays, on My Sweet and Savory.
Having two blogs, I tend to pick the blog for a particular recipe, as I type it up.  When, I went to post the blueberry muffins, I didn't think twice and put it on My Sweet and Savory.  You should go and read it.  This was the making of a miracle.  It is a funny story in retrospect.  Actually, even when I realized what had happened, it was funny.  What was I going to do about it?


I know, a while back, a made mini blueberry muffins and as far as I can recall, I did not post them.  I am going to do that now with what I hope are the right photos.  I remember these mini muffins were just bites of goodness.  Pop one, in your mouth and it is gone.


The recipe comes from America's Test Kitchen Baking Book.  I have made these full sized, also, without blueberries.  I think, I used nuts and dried fruit.

Mini Muffins - Blueberry

Fortunately, I saved these photos and titled one of them with the name of the cookbook so I am giving you the right recipe and the right photos.  

Blueberry Mini-Muffins found here.  Usually, the test kitchen does not put their recipes online but I found a site called the American Test Kitchen Feed and it looks fabulous.  There is a great deal of information, answers to questions, recipes, great photos, and giveaways.  When you have a few moments, you might find a visit there, quite enjoyable.

Lemon Blueberry Mini Muffins (****Go to bottom of page for changes for lemon-blueberry)

3 cups (15 ounces) all-purpose flour (I used gluten-free)
1 cup (7 ounces) sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups whole or low-fat plain yogurt
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled (I used Canola oil)

Method:

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease 2 12-cup mini-muffin tins.

2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the yogurt and eggs together until smooth. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter.

3. Using a greased ⅓-cup measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes, rotating the pan half- way through baking.

4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack, and let cool for 10 minutes before serving.

To make ahead: The muffin batter can be refrigerated in a covered container for up to 24 hours; portion and bake as directed. The muffin batter can also be portioned into the tin and frozen; when the muffins are frozen solid, transfer them to a large zipper-lock bag. To bake, return the frozen muffins to the muffin tin and let sit at room temperature for 30 minutes while heating the oven. Bake as directed, increasing the baking time to 30 to 35 minutes.

*****Lemon-Blueberry Muffin Variation.  (This is what I made)

Flouring the blueberries prevents them from discoloring the batter, especially if the berries are frozen.

Add 1 teaspoon grated fresh lemon zest to the yogurt mixture. Toss 1½ cups fresh or frozen berries (do not thaw if frozen) with 1 tablespoon flour, then gently fold into the batter.

This is linked to  See Ya in the Gumbo     Muffin Mondays

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