ATK Blueberry Muffins for Two

By GratefulSea

Frozen blueberries can be substituted for the fresh blueberries; rinse and dry the frozen blueberries (do not thaw) before folding into the batter.

Ingredients

• TOPPING
• 1 tablespoon sugar
• 1/4 teaspoon finely grated lemon zest
• MUFFINS
• 3/4 cup (3 3/4 ounces) all-purpose flour
• 1/4 cup (1 3/4 ounces) sugar
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup plain whole-milk yogurt or plain low-fat yogurt
• 1 large egg , room temperature
• 1/4 teaspoon finely grated lemon zest
• 3 Tablespoons unsalted butter , melted and cooled
• 2-1/2 ounces (1/2 cup) fresh blueberries

Details

Servings 4
Adapted from onlinecookingschool.com

Preparation

Step 1

1. For the topping: Adjust oven rack to middle position and heat oven to 325 degrees. Spray 4 cups of muffin tin with baking spray with flour. Combine sugar and lemon zest in bowl; set aside.

2. For the muffins: Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk yogurt, egg, and lemon zest together until smooth. Gently fold yogurt mixture into flour mixture with rubber spatula until just combined, then fold in melted butter and blueberries.

3. Using dry measure or ice cream scoop, divide batter evenly among prepared muffin cups. Sprinkle sugar topping over muffins. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out clean, 20 to 24 minutes, rotating muffin tin halfway through baking.

4. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool for at least 10 minutes before serving.