Mrs. Weasleys Oversized Blueberry Muffins

I have never completely understood the obsession with Harry Potter. My friend Kirsten tried to make me a fan on numerous occasions but I never got on board with the whole magic thing. Well, Kirsten you will be very proud of me. Not only did I watched the final Harry Potter movie last week while babysitting but I also made Harry Potter inspired muffins today (also while babysitting).

I will give the fans some credit, the movie was entertaining and I am sure the books are even better. Unfortunately I am still having nightmares about Voldemort and giant snakes. Luckily I can say that the muffins turned out dream-worthy. I've never been a huge fan of homemade blueberry muffins, sad as it is I prefer the fake blueberry muffins that come out of a box, but these are great. I loved the addition of the lemon zest, I think the lemon flavor makes the muffins.

For those of you that aren't familiar with the Harry Potter books/movies you may be wondering where blueberry muffins fit in. Apparently Mrs. Weasley, who is Harry's best friend Ron's mother, makes Harry blueberry muffins when he is at the Weasley home before his big hearing (I have no idea what the hearing is for).  At least this is the explanation I got from the kids I have been hanging out with. Kirsten, you can probably confirm :)

Please excuse the terrible picture, I didn't have my camera

 Mrs. Weasleys Oversized Blueberry Muffins
** adapted from The Unofficial Harry Potter Cookbook

2 c. flour
2 tsp baking soda
1/4 tsp salt
2 large eggs, room temperature
1 c. sugar
1 stick butter, melted
grated zest of one lemon
1 tsp pure vanilla extract
1 c. plain nonfat yogurt
1 pint blueberries, washed and well drained
turbinado sugar for sprinkling

Preheat oven to 350. Grease and flour a muffin pan. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, whisk the eggs until smooth. Whisk in the sugar and continue whisking until light and fluffy. Drizzle in the melted butter while whisking vigorously. Whisk in the lemon zest and vanilla. Fold in half the flour mixture, then the yogurt and then add in the rest of the flour mixture. The batter will be very stiff. Carefully fold in the blueberries.

Divide the batter among the muffin cups, filling each to the rim. Sprinkle the tops generously with turbinado sugar. Bake the muffins for 25 minutes, rotating the pan halfway through the baking time, until the tops are golden brown.