Beranbaum Blueberry Muffins

Adapted from Rose Levy Beranbaum's The Bread Bible p. 118

• 4 tbs Butter, unsalted
• 1/2 cup Sugar
• 2 tsp Lemon Peel
• 1 Egg
• 1/2 tsp Vanilla Extract
• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• rounded 1/4 tsp Salt
• 1/3 cup Plain Non-Fat Yogurt
• 3/4 cup Blueberries, frozen
• 1 tsp All-Purpose Flour

Preheat oven to 375 degrees.

Keep the blueberries frozen until ready to use (the more they melt, the more they'll color your batter). Cream together butter, sugar, lemon peel, egg, vanilla and egg. Mix together all dry ingredients except for the 1 tsp flour. Alternate folding the flour mixture and the yogurt into the butter mixture. Fold until just combined. Make sure not to over mix. Mix the blueberries in 1 tsp flour. Gently fold into muffin batter.

Spray a 6-cup muffin tin* with Pam. Scoop the muffin batter into the tin. Bake in the oven for 30 to 35 minutes or till an inserted toothpick comes out clean. Take out of the oven and let sit in the muffin tin for 5 minutes. Remove muffins from the tin and place on a wire rack.

* If you only have a 12-cup muffin tin, scoop the batter into 6 of the cups and fill the remaining 6 cups with water. Be careful not to spill the water onto the muffin batter.

Nutritional Information

Servings Per Recipe: 6

5% of calories from protein
70% of calories from carbs
25% of calories from fat

Calories	302.03	Vitamin A	6 %	Pantothenic Acid	2 %
Total Fat	8.49 g	Vitamin C	2 %	Phosphorus	6 %
Saturated Fat	4.97 g	Calcium	7 %	Iodine	0 %
Polyunsaturated Fat	0.25 g	Iron	7 %	Magnesium	2 %
Monounsaturated Fat	0.35 g	Vitamin D	1 %	Zinc	2 %
Omega-3	0.03 g	Vitamin E	0 %	Selenium	14 %
Omega-6	0.22 g	Vitamin K	4 %	Copper	2 %
Cholesterol	55.53 mg	Thiamin	12 %	Manganese	9 %
Sodium	222.87 mg	Riboflavin	9 %	Chromium	0 %
Potassium	75.79 mg	Niacin	7 %	Molybdenum	0 %
Total Carbohydrate	53.07 g	Vitamin B6	2 %	Chloride	0 %
Dietary Fiber	1.16 g	Folate	11 %
Sugars	35.97 g	Vitamin B12	2 %
Protein	3.90 g	Biotin	0 %