Thursday night baking is a thing when you have Friday off!!!
I have 5 days off in a row and I am not sick.
Vacation days are something that does not happen often in my job.
They must be savored.
Tonight, being my Friday night, I baked.
Blueberry Muffins. The recipe is from Bon Appetit.. It is Bon Appetit's Best Blueberry Muffin recipe. We will be the judge of that tomorrow morning.
Okay I did make an edit to the recipe. First of all I made only 1/2 the recipe. I did not have yogurt in the house but I had sour cream. I think it was a good substitute.
This is my version of the recipe.
I made 7 muffins from this recipe.
3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1 cups fresh blueberries, divided
2 large eggs
3/4 cups plain whole-milk yogurt sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/2 teaspoon finely grated lemon zest
1 teaspoons fresh lemon juice
1 teaspoons vanilla extract
1 tablespoons raw sugar
Method- Preheat oven to 425°.
Lightly coat cups of a standard 12-cup muffin pan with nonstick spray.
Whisk all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl to combine.
Add 1½ cups blueberries and gently stir until evenly distributed. Whisk eggs, sour cream, butter, lemon zest, lemon juice, and vanilla in a medium bowl until combined and creamy, about 30 seconds.
Gently fold egg mixture into dry ingredients just to combine (be careful not to overmix). Divide batter evenly among muffin cups.
Top with remaining ½ cup blueberries, gently pressing Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25–30 minutes.
Transfer pan to a wire rack and let muffins cool in pan 5 minutes.
Turn out onto rack and let cool completely.