So it’s not the weekend. It’s 3 (or 4, depending on which part of the world you live in) days from it, actually. And I’ve been a lazy bum, eating, hanging out with friends, and swimming so sadly this post and delicious recipe didn’t make it to you in time.
Basically, these are the most amazing blueberry muffins I’ve had. I’m a little obsessed with blueberries lately (as if you hadn’t noticed), and I think all the latest muffin recipes I try are the #1 best. But I’m saving these in my “favorite recipes” folder in my laptop. That’s a big deal.
I think I only have 5 recipes in there. And only 1 other dessert.
- 1 cup all-purpose flour
- 1 cup rolled oats, plus more for sprinkling
- 1/2 cup brown sugar, packed
- 1/2 teaspoon of cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup plain yogurt
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- 1 cup blueberries
- Zest of 1 orange
- Turbinado sugar, for sprinkling
Start by preheating the oven to 400 degrees F and lining a muffin pan with some liners.
Then go ahead and combine the dry ingredients.
In a separate bowl, combine the wet ingredients – butter, yogurt, egg and vanilla.
Combine the wet to dry ingredients. Use a rubber spatula so you’re not overworking the dough. Overworked muffin dough gets really tough, and that’s not a lovely muffin at all!
Stir in the blueberries and orange zest. Fresh blueberries are always best because they can pop in the batter in the oven and create a lovely and juicy center. Scoop into the muffin tray and sprinkle some raw sugar.
Place in oven for about 15 minutes. Mine took exactly 15 minutes, but up to 19 is OK depending on how hot your oven gets.