It's a short week and it feels like it should already be past Wednesday. Come on! Everyone is already in fall mode in New York (despite it still being about 85 degrees) and I am definitely not feeling it. Over Labor Day weekend I went to Rhode Island for a last hurrah at the beach, although right now I am trying to figure out when I can squeeze in a real last beach weekend.
To make myself feel better about this entire situation, I made some Blueberry Lemon Muffins, inspired by a recipe from Bon Appetit. They were extra lemony, which I love and perfect for breakfast. Have a great rest of your week! P.S. here's an interview with Jennifer Lawrence, which solidifies my love for her.
Blueberry Lemon Muffins
- Nonstick vegetable oil spray
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 2½ teaspoons baking powder
- 2 teaspoons salt
- ½ teaspoon nutmeg
- 2 cups fresh blueberries, divided
- 2 large eggs plus 2 large egg yolks
- 1½ cups plain whole-milk yogurt
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon finely grated lemon zest
- ½ cup fresh lemon juice
- 2 teaspoons vanilla extract
- Preheat oven to 425°. Lightly coat muffin pan with nonstick spray. Mix together all-purpose flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl.
- Whisk eggs, yogurt, butter, lemon zest, lemon juice, and vanilla in a medium bowl until combined and creamy. Fold egg mixture into dry ingredients just to combine (be careful not to overmix). Add in blueberries and mix.
- Divide batter evenly among muffin cups. Top with remaining ½ cup blueberries, gently pressing to adhere (you should have 4–5 berries per muffin).
- Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Turn out onto rack and let cool completely.