It’s been a great berry season so far: strawberries, raspberries and blueberries. This was yesterday afternoon’s harvest.
This morning, I was thrilled to see that a friend had shared a recipe for Perfect Blueberry Muffins from Smitten Kitchen. I immediately got to work making a batch for breakfast.
Several years ago I purchased some silicone muffin cups (regular and mini). I love that I don’t have to use spray to prevent sticking, and they are so easy to clean. I put them to work.
I used Greek yogurt and this may be why I found that my batter was quite thick. I also didn’t have any turbinado sugar, but I found some Roger’s Plantation Raw Brown Sugar in my baking drawer, and used that.
I ended up making eleven muffins which I baked for 25 minutes.
They turned out well, and were quickly gobbled up by my family. They were moist and a little dense. While they were tasty, I think that I might add a little lemon juice to the batter next time.