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Blueberry Muffins

A few weeks ago, I tried a new muffin recipe, had it ready to share and forgot about it until this morning when I discovered a few muffins left in the freezer! So here it is ...I adapted this muffin recipe from The Barefoot Contessa. They are simple to make (no electric mixer needed) and the taste testers loved them!

Ingredients:
3 1/2 cups all-purpose flour
1 1/2 cups white sugar
4 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk (or add 1 T lemon juice to regular milk, let sit for 5 minutes)
1 cup plain Greek yogurt
1 tsp lemon zest
1/2 cup melted and cooled butter
2 eggs, lightly beaten
2 cups fresh blueberries
Directions:
Start by melting the butter then let it sit until the other ingredients are mixed. Whisk the dry ingredients together in a medium bowl. I use a 4 cup glass measuring cup to stir the milk, yogurt and eggs, then add the cooled, melted butter and lemon zest. Pour the liquid ingredients into the dry ingredients and stir (I use a wooden spoon). Just mix until all ingredients are combined but don't over-mix. Add blueberries and stir. I used a medium cookie scoop for the batter and filled paper-lined muffin pans about 2/3 full. I sprinkled a little demerara sugar over a few of them. Bake at 350°F approximately 22-24 minutes. Made 29 muffins.
Love and peace,
 Tammi
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