Classic Blueberry Muffins

You and me friendly reader, we are friends. So since we’re friends, I guess it’s time to come clean. I’m in love. With Ina Garten. The Barefoot Contessa. My love for her is pure and totally one-sided (I’m quite positive about that one). I have never ever made a recipe from Ina that hasn’t turned out. Honestly people, she’s the best and these lovely blueberry muffins are just the beginning.

Blueberry muffins are classic, aren’t they. Kind of like the little black dress of breakfasts on the go…sort of, kind of. These muffins are sweet and cake-like and not healthy at all but they do taste fantastic.

This is the third recipe from Ina in less then a month…once again, another sign of my love. Please try this one and then immediately go and order some of her cookbooks. They are instant classics and will never lead you wrong — perhaps you will fall in love too.

Best Blueberry Muffins (adapted from Ina Garten’s Barefoot Contessa Family Style)

Makes about 16-20 muffins

¾ cup unsalted butter, room temperature

1 ½ cup granulated sugar

3 eggs

1 ½ teaspoons vanilla extract or paste

1 cup Greek yogurt

¼ cup milk, any percentage

2 ½ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups blueberries

Preheat the oven to 350˚F. Line two standard-size muffin pans with liners and set aside.

In a medium-size bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

In the bowl of a stand mixer, combine the butter and sugar and beat until pale and light, about 3 minutes. Add the eggs one at time, beating the batter until the egg is absorbed before adding the next one. Add the vanilla, Greek yogurt and milk and continue mixing for one minute.

With the mixer on low, slowly add the flour mixture to the liquid mixture until just combined;  fold in the blueberries with a rubber spatula.

Using a large ice cream scoop (about two inches across), scoop the batter into the paper liners. Bake for about 25-30 minutes or until the tops of the muffins are lightly browned and a cake tester inserted into the centre of the muffin comes out clean. Allow to cool slightly. Enjoy.

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