Monday, August 4, 2014

Bakery-Style Blueberry Muffins with Greek Yogurt


These are my new favorite muffins. They pack in a TON of blueberries and have a delightful scone-like texture. They are a lighter version of the muffin from your favorite bakery, since they are made with greek yogurt and are topped with raw sugar instead of a crumb topping. These really can be made year-round, with either fresh or frozen blueberries, but they're fantastic this time of year with in-season blueberries (especially when you find them at the grocery store for $1.99/pint!!) If you don't have raw sugar at home, just grab a few packets the next time you're at a coffee shop!

They get their scone-like texture from the extremely thick batter. It is seriously thick - I got a little concerned when I was making them, and was afraid I would end up with muffin-shaped cookies. In the end, they turn out perfectly! They are light and fluffy, but break open like a scone, while still being moist inside. They are delicious straight out of the oven, and store really well for several days. During the summer,  I like storing moist baked goods in the fridge since I'm afraid everything will get moldy. Then I just stick them in the microwave for 20-30 seconds. If you're going to keep them for longer than a few days, I would recommend wrapping them well and freezing.

Recipe: Bakery-Style Blueberry Muffins with Greek Yogurt
Adapted slightly from Food-Mouth
Yield: 12 muffins

Ingredients:
2 1/2 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 pint blueberries (2 cups), fresh or frozen
1 egg + 1 egg yolk
1 cup granulated sugar
1 cup plain Greek yogurt (non-fat or low-fat)
6 tbsp unsalted butter, melted and cooled slightly
Raw sugar, for sprinkling

Directions:
Preheat oven to 425 F and grease a standard muffin tin with butter or nonstick cooking spray.
Measure flour, baking powder and salt in a large bowl and whisk to combine.
In a separate bowl, mix egg, egg yolk, sugar and Greek yogurt until well combined. Add melted butter slowly while mixing, so you don't curdle the eggs.
Add the blueberries to the flour mixture, folding in gently as to not burst fresh berries.
Pour half of the liquid mixture into the dry ingredients and gently fold in. Pour remaining liquid and mix until just combined. It will be VERY thick.
Spoon the batter into the muffin tin - each will be almost full. Sprinkle each muffin top with raw sugar.
Bake at 425 F for 5 minutes, then lower the temperature to 350 F and bake for 25 minutes, or until a toothpick comes out clean.
Remove from oven and let muffins cool slightly before removing to a wire rack. Serve warm and enjoy!

Nutrition:
237 calories
6.5 g fat
40.4 g carbs
1.5 g fiber
5.4 g protein (a protein boost from the yogurt!)

Pre-baked, very stiff dough

Post-baking, with a lightly browned top

Look how pretty those sugar crystals are

I took like 25 pictures trying to capture the steam coming out of the freshly cut into muffin. Do you see that tiny wisp?