Happy Independence Day!
My husband and I are staying home for the weekend and enjoying this glorious gift of time! Yesterday, I managed to run the errands I wanted to accomplish this weekend. The 'errands' were the easy kind...after a few month hiatus, I'm ready to get back into practicing yoga and decided it is time to upgrade my yoga gear so I picked up a few tops at lulu to get me started again. I also have been yearning for some tea towels - said nobody else ever - so I hit up the towel sale at Sur La Table. We also managed to make it to the pool for a few hours and then host our friends in the evening for dinner and to watch the USA v Guatemala soccer match.
For dinner I made Zucchini Fritters with Soy Dipping Sauce (recipe coming soon to the blog!) to start, then vegetable fried rice and a side of roasted asparagus with lemon. For dessert, I baked these Blueberry Coffee Cake Muffins. We had a quart of blueberries from the farmers market and I can only eat so many in my yogurt! Muffins had to be made.
While I was at Sur La Table I also picked up some festive cupcake papers. Blueberries with pink and red paper is about as patriotic as my cooking gets! You will never see anything like this monstrosity coming out of my kitchen! Overkill much?
^^ The red in the cupcake papers was lost after baking, taken over by the purple in the berries but the blueberry cake-y smells, YUM! No one cared what it looked like, these babies, ow ow! So delicious. Our guests happily took home two extras after they each had one! Andy and I both managed to eat two yesterday as well. The remaining four will probably not make it to see the morning...
I'm partial to butter lumps when I bake -->
Since I'm a fanatic about not over-mixing, I took the batter out at this stage to fold in blueberries, which finished mixing the flour and wet batter.
Blueberry Coffee Cake Muffins
1 1/2 sticks of butter at room temperature
1 1/2 c sugar
3 extra large eggs
1 1/2 tsp pure vanilla extract
1 1/4 c greek yogurt
2 1/2 c flour, sifted, plus a little extra to dust blueberries
2 tsp baking powder
1/2 tsp baking soda
1/2 kosher salt (love the flakes)
2 tsp lemon zest, finely chopped, separated in half
1 c fresh blueberries, picked through for stems
Preheat your oven to 350 degrees.
Cream butter and sugar with an electric mixer. Don't worry if there are small clumps, I love the butter lumps! Add the eggs and mix until almost combined. In a separate small bowl, stir your greek yogurt and vanilla extra until smooth, then add to your wet batter and mix until just combined. Again lumps are cool.
In a medium bowl, whisk flour, baking soda, salt and 1 tsp lemon zest. In another bowl, dust your blueberries with flour and the other 1 tsp of lemon zest, using a spatula to gently turn and coat them.
Add your flour mixture to the wet batter and mix until almost combine, there should still be flour pockets and the batter should not be uniform yet. Remove bowl for electric mixture and add blueberries. Using a spatula, fold in blueberries until distributed evenly throughout the now-uniform-looking batter.
Line your muffin tin with fun cupcake papers or spray generously with your favorite cooking spray. Using a regular spoon add batter to the cupcake papers. The batter holds up pretty well, meaning it is not runny, so each muffin batter was pretty "peaky". I used the back of the spoon to gently swirl them smooth.
Bake for 25 minutes and let cool in the muffin tins. This recipe makes 12 large muffins, like mine, or 16 small muffins if you have the patience for two cooking times ;)
Ah, these muffins are insanely good! Buttery, berry sweet with a hint of lemon. You could even add a simple streusel topping - brown sugar, cinnamon and butter - and bake in my favorite mini spring form pans (seen my Half Pound Cake recipe here and Banana Bread with Wheat Germ recipe here) to make them look individualized and even more appealing. Easily a great housewarming or hostess gift!