Originally posted: Nov 2010
These are better than the previous blueberry muffins I made. They are lighter and slightly more moist. I also find them easier to make – less arm work since the batter is a little easier to mix. I used my ‘powerful’ mixer again, but made sure I put my mixing bowl (semi) in the sink so the batter would fly to appropriate places.
Again, it’s another recipe courtesy of smitten kitchen – love her to bits!
Perfect Blueberry Muffins
(taken from Smitten Kitchen; click here for recipe)
Makes 9 to 10 standard muffins
- 5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
- 1/2 cup (3 1/2 ounces or 100 grams) sugar
- 1 large egg
- 3/4 cup sour cream or plain yogurt
- 1/2 teaspoon grated lemon zest
- 1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
- 1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
- 1/4 teaspoon (1 gram) baking soda
- 1/4 teaspoon (2 grams) salt
- 3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)
- 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 and zest.
- Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. 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 (you know, except for blueberry goo). Let cool on rack (ha), or you know, serve with a generous pat of butter.