I did the math. It breaks down to 1 T sugar per muffin. Not exactly healthy, but much better than other muffin recipes. Besides, these muffins are for the weekend. Health takes a break on the weekend in our house. Wine consumption, however, never sleeps.
OK, let's do this:
Blueberry Muffins
adapted from Smitten Kitchen
makes 12 muffin
total time 35 min
5 T unsalted butter , softened
2/3 c sugar
1 large egg
3/4 c full fat plain yogurt
1 T lemon zest
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1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 c blueberries, fresh or frozen (if frozen, simply rinse off any ice)
Preheat oven to 375ºF. Line a muffin tin with 12 paper liners.
Combine butter and sugar in your little food processor and run until fluffy. Add egg, then yogurt and lemon. Transfer to a mixing bowl.
Combine dry ingredients with a sifter or whisk. Slowly mix dry ingredients into wet ingredients.
Fill muffin tins 3/4 of the way. Bake for 25 min. Enjoy with butter and coffee.
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