Big Beautiful Muffins

'Tis the season for fresh fruit! One of my favorite fresh fruits by FAR are blueberries, but they are soooo expensive that I typically wait for them to go on sale and then snatch up a whole bunch. I then come home, clean them all (my sink is usually half full) and then I eat them until my eyes turn blue and freeze the rest. That is the rest with the exception of a cup and half which I set aside for homemade Blueberry Muffins--YUM! Now, if you are a person that buys the box blueberry muffins that you open the canned blueberries that are the size of peas--you NEED to try these. Just trust me, once you've had a muffin with fresh plump, juicy blueberries, you'll never ever go back to the box ones. Plus, when you make muffins, they really shouldn't be the color of the berry ie: Blueberry muffins shouldn't be blue!! Only the actual berry is allowed to be blue! This recipe is from America's Test Kitchen (yes, 90% of my recipes are from this book because hey I really do agree that these people test tons of different ways to make a recipe until it's basically perfection).

Big Beautiful Muffins

3 cups All Purpose Flour
1 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cups whole or low-fat yogurt (you can also use whole or low-fat sour cream)
2 large Eggs
8 tablespoons Butter, melted and cooled
1 1/2 cups your favorite Berry (I used blueberries this time)

1. Heat Oven 375 degrees and grease a 12 cup muffin tin

2. Whisk flour, sugar, baking powder,baking soda, and salt in a large bowl. In seperate bowl mix yogurt and eggs. Gently fold the yogurt/egg mixture into flour mixture. HUGE note here: with muffins, the less you mix the batter, the lighter and fluffier the muffin will be. Next mix in your melted butter.

3. In yet another bowl, mix cleaned berries with a tablespoon of flour. This is so that your berries don't all sink to the bottom. Once the berries are all flour coated, gently fold into your batter with as few turns as possible. Batter will be very thick--thicker than box muffins batter.
4. Using a greased 1/3 cup measuring cup (I used a greased big icecream scooper) fill muffin tins.

5. Here's an option, you can top muffins with a crumble or just a cinnamon/sugar mixture to make the muffin tops extra yummy. Just an option.

6. Bake muffins on 375 for 20-25 minutes. Then let cool in tins for 5 minutes and then for 10 minutes on some wire racks.
7. Eat, yummy yummy fresh blueberry muffins.

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