As soon as the blueberry season begins, the magic happens again. When baskets of wild blueberries fill the stalls of farmers’ markets, I dream of the thousand ways to prepare them. When blueberry season is in full swing, buy plenty and freeze them to make these muffins year-round. And then enjoy them with a little butter while they’re still warm!

6 to 8 muffins

Ingredients

• 300 mL (1 ¼ cups) + 15 mL (1 tbsp.) all-purpose flour
• 7 mL (1 ½ tsp.) baking powder
• 2 mL (½ tsp.) baking soda 1 mL (¼ tsp.) cinnamon
• Pinch of salt
• 60 mL (4 tbsp.) unsalted butter, at room temperature
  

• 125 mL (½ cup) sugar 1 large egg
• 175 mL (¾ cup) plain Greek yogurt 5 mL (1 tsp.) vanilla extract Zest of ½ orange
• 175 mL (¾ cup) fresh or frozen blueberries
  

HOW TO

Preheat oven to 375°F (190°C). Butter and flour six to eight cavities in a baking pan or use paper baking trays.

In a medium bowl, work 300 mL (1 ¼ cups) flour with baking powder, baking soda, cinnamon and salt. Set aside.

In a large bowl, cream butter with sugar. Add egg and mix until smooth. Stir in yogurt, vanilla and orange zest; whisk generously. Pour flour into mixture until smooth, no more.

Add blueberries with 15 mL (1 tbsp.) flour to the dough, mixing gently.

Using a large spoon, spoon the batter into the muffin pan. Bake until golden brown or until a toothpick inserted in the center of the muffin comes out clean, 18 to 20 minutes.

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