Perfect Blueberry Muffins

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So, I found this recipe on smittenkitchen.com, and they were good. These are more scone/biscuit like than cake like, which is how I prefer muffins.  I would make these again--they are perfectly good.



Perfect Blueberry Muffins--Makes 9 muffins

  • 5 tablespoons (70 grams) unsalted butter, cold is fine
  • 1/2 cup (3 1/2 ounces or 100 grams) sugar I did 1/3 cup
  • Finely grated zest from 1/2 a lemon (previously: 1/2 teaspoon zest) I left this out
  • 3/4 cup plain unsweetened yogurt or sour cream I did sour cream
  • 1 large egg
  • 1 1/2 teaspoons (7 grams) baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea or table salt
  • 1 1/2 cups (195 grams) all-purpose flour
  • 1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost) (previously: 3/4 cup, see note up top) 
  • 3 tablespoons turbinado (sugar in the raw) sugar




Basically, you melt the butter and whisk the wet ingredients together. Add the dry ingredients, sans flour. Then, fold in the flour and the blueberries. She has these baking at 375 for like 22 minutes.

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