Lemon Blueberry Muffins

Try them now with Wyman's Maine frozen blueberries. They're the small Maine blueberries which are superior to the larger blueberries found on produce shelves. Definitely a superior flavor and texture.

Why does "Cook time" say "45 minutes" when they bake for 20 and cool for 5?

Since 1 cup of granulated sugar is 200 grams, shouldn't 2/3 cup be 133 grams, not 167 grams? (Some of us use a scale.)

Question: Do foil liners act differently than paper?

To speed up bringing eggs to room temp, put them in a bowl of room temperature water to cover, leave for about 5 minutes. Repeat as needed. The water temp is VERY important - if the water is at all warm it will start cooking the eggs. For cold or frozen butter: use your box grater (large side) to grate the butter onto a plate. Wait a few minutes (for cold) or about 30 (for frozen). You can grate directly into the mixing bowl, but if you're doing a whole stick or more I recommend using a plate.

Lately I freeze yogurt in ice cube trays (then into bags) to stop the clock. That makes buying cheaper, larger quantities practical.

Been making blueberry muffins for years and just use the frozen berries (ideally wild Maine berries). No need to defrost.

I hope to make these next summer in Maine… subbing in almond flour if possible for one of my hostesses who is diabetic. Any ideas on adjusting amounts, baking temperature, or time?

Made these muffins this morning…yummmmm! I’m a type 2 diabetic, so I reduced the sugar (slightly), and increased the plain yogurt (again, just a few grams), and used 2/3 all purpose flour and 1/3 Einkorn whole wheat flour. I also added chopped local pecans because they make all baked goods even better. This recipe is a keeper for when I crave a treat! I’ll make the recipe as written for friends, though. Really delicious!

Using room-temperature ingredients would have produced a more beautiful result, but that's on me. The flavor is delicious.

In addition sugar (2/3 cup granulated sugar = 133 grams), the gram conversion for yogurt is also incorrect. 1 cup yogurt = 227 grams (grams are on the packaging). Note that 1 cup yogurt, butter, sour cream, milk, and buttermilk each weigh 227 grams. So, 1/4 cup melted butter = 57 grams (close enough to 60), but 1/4 cup oil = 50 grams. King Arthur and Gold Medal state 1 cup of their flour = 120 grams (so 1 3/4 cups = 210 grams). Curious if you used volume or grams for the muffins?

For all the folks asking about whether they can use Greek yogurt, the original article that features the recipe says it needs to be thinned out so it’s the consistency of regular yogurt. Think more Yoplait and less Chobani. It also says that you can sub buttermilk (and FYI you can make a cup of buttermilk with 1 cup milk 1 tbsp lemon juice or white vinegar). I made this recipe by reducing the sugar slightly, adding more lemon zest, and added some wheat bran in the batter. Family loved it.

Separate your eggs. Add yolks first and then whip whites to stiff peaks; fold them into batter. The muffins will be the fluffiest and lightest you will ever make.

Delicious! Next time, I should give myself enough time to let ingredients come to room temperature. But this way was delicious anyway.

PS I baked half the batch in a non-stick donut pan, and the other half in a regular 6-muffin tin. That’s an easy trick for portion control for diabetics who can’t have muffins on a regular basis. I’ll be freezing these treats to enjoy in the weeks to come!