adapted from Brown Eyed Baker's Blueberry Muffin recipe http://www.browneyedbaker.com/2011/05/31/blueberry-muffins-recipe/
Cook Time 30minutes
Total Time 30minutes
2cupsall-purpose floursee notes
½tspsaltomit or reduce to just a pinch if using salted butter
4tablespoons2 ounces unsalted butter, melted and cooled slightly
3/4cupyogurtAny unsweetened variety will work, see notes
1/4cuphalf and half
1½-2cupsfresh strawberries cut into 1/2 inch pieces
Preheat the oven to 350
Prep full size muffin tin by greasing or lining with paper liners
Whisk together the flour, baking powder and salt in a medium bowl. In a separate medium bowl whisk the egg until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Slowly add the melted butter whisking to combine. Then pour in the yogurt, milk, half and half, and vanilla- whisking just to combine after each addition.
Add the berries to the dry ingredients and gently toss. Combine the wet and dry ingredients and fold with a rubber spatula until the batter just comes together and the berries are evenly distributed. Small bits of flour may still be visible. The batter will be very thick, don't over mix.
Using a large spoon or a cookie scoop divide the batter into the muffin cups, they will be almost full.
Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool in the tin for a minute or two before removing to a wire rack. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature.
If you want to add a bit of whole grain goodness you can sub out some or all of the AP flour with whole wheat pastry flour. I usually only sub about a half a cup if I don't want the change to be noticeable.The original recipe calls for 1 1/4 cup sour cream which I normally switch straight out for greek yogurt, because it's actually sour, but on this particular day I only had 3/4 cup yogurt left so I supplemented with milk and half and half. The second time I made these I just used yogurt and while the flavor profile was almost the same the muffins seemed a bit more delicate.