The Great Muffin Experiment

By April 10, 2020May 3rd, 2024Archive

Do you know the difference between using baking soda and baking powder? Explore chemical leaveners in quick breads and find out what happens when you use different leavening agents with Chef Sarah.

Blueberry Muffins
Makes 12


4 tablespoons butter

¾ cup sugar

½ lemon, zested 

1 cup plain yogurt

1 large egg

1 ½  teaspoons baking powder

½  teaspoon baking soda

¼  teaspoon salt

1 cup all-purpose flour

½ cup whole wheat flour, can use all-purpose flour if needed

1 ½  cups blueberries, fresh or frozen



  1. Heat oven to 375°F. Line a muffin tin with paper liners or spray each cup with a nonstick spray.
  2. Melt butter in the bottom of a large bowl and whisk in sugar, lemon zest, yogurt and egg until smooth.
  3. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough.
  4. Divide between prepared muffin cups. Bake for 25 to 30 minutes, until tops are golden and a toothpick inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes then cool completely on a rack.



All Baking Soda: Eliminate the 1 ½ tsp baking powder and use 2 tsp baking soda.  

All Baking Powder: Eliminate the ½ tsp baking soda and use 2 tsp baking powder.