CookThatBook

As readers of this blog will know; I kind of have a ‘thing’ for blueberry muffins. As a child I fondly remember making batch after batch of blueberry muffins, but sadly the family recipe has since gone missing and all I have to go on is that it came from Robin Hood Flour and was called Maid Marian’s Muffins. In my mind it was the ultimate muffin – and I was hoping this recipe would replicate the fond memories I had of its blueberry goodness.

Very straightforward and easy, this recipe does not deviate from the norm except it does call for adding a tablespoon of dry ingredients to the blueberries. This is a fantastic trick to ensure your berries don’t bleed into the batter and are evenly distributed. It is a genius move and one that I will definitely use again in the future.

The only change I made to the recipe is that I opted to add the zest of one lemon to the batter. I love the added tang of citrus to my blueberry muffins, and in the past have also been known to dip the muffin tops into a combo of melted butter, sugar and lemon zest. Sinful – purely sinful.

These muffins were simple and pure. It’s a great recipe and I loved how moist they turned out with the addition of plain yogurt. Was it my ultimate blueberry muffin? Not quite – my search continues but in the meantime I highly recommend whipping up a batch of these beauties as it’s the perfect way to start a Monday morning.

For a copy of the original recipe for Blueberry Muffins, please visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.