I made blueberry muffins!

Long time no post! Hi from sunny Austin, Texas everyone. Lately I've been cooking more (this is mostly inspired by my addiction to this season of Top Chef) and I'm going to let you in on a little secret: I'm not a great cook. What I am pretty good at is baking, so I'm having fun with that these days.

Recently I stumbled upon the blog Smitten Kitchen. Her recipe for perfect blueberry muffins really caught my eye so after another unsuccessful night of trying to cook an original and delicious dinner (sorry, husband), I opted to make dessert. Below is a slightly tweaked version (aka I didn't add lemon zest because I personally don't like it and I don't have a sifter so that didn't happen either but you can see the original here).

PERFECT BLUEBERRY MUFFINS! (adapted from Smitten Kitchen)

5 tablespoons unsalted butter, softened

1/2 cup sugar

1 large egg

3/4 cup plain non-fat yogurt

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup fresh blueberries

Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt. Add flour, baking powder, baking soda and salt into batter. Mix just until the dry ingredients disappear. Gently fold in your blueberries. The dough might be thick so Smitten Kitchen lady suggests an ice cream scoop tool to fill your muffin cups [note: I didn't need one. A spoon was fine]. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.

The end result is beautiful, delicious and pretty dang perfect.