As you’ve probably noticed I’ve been on a short hiatus from Daily Crave these last few weeks, and I owe you all my sincerest apologies! My time away has been spent focusing mostly on work, but also included a much-needed break. We did what every other person does in the middle of the nation’s worst winter and planned an escape. Ahhh, a perfect getaway that involved
oceanside pina coladas in the blazing sun with breathtaking views of the surf breathtaking views of …a snow-covered ski mountain?
Now, one would think this was a ski trip, but that would just make too much sense. Our northern getaway to New Hampshire was nothing of the sort. You see, my sherpa of a husband enjoys
(derived from Simply Recipes)
- 3 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted, softened butter
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain yogurt
- 1 teaspoon grated lemon peel
- 1 1/2 cup blueberries
- 1 tbsp sugar + 2 tsp cinnamon for topping
Preheat oven to 375 degrees
Grease muffin pan or place wrappers in pan.
In a large bowl mix together flour, baking powder, baking soda, and salt. Set aside.
In a mixer cream butter and sugar until light and fluffy. Add eggs one at a time. And beat in lemon peel. Alternate the dry ingredients with the yogurt in three separate stages, beginning with the flour. Beat until just incorporated. Be sure to not overbeat. Fold in berries.
Spoon in the batter to the muffin tin evenly and sprinkle the top with sugar and cinnamon mixture. Bake for 25 – 30 minutes or until a toothpick comes out clean. Cool for about 5 minutes and serve warm.