I’m new to baking and love your recipe. The only change I made was mixing the zest of 1/2 lemon with 1/3 c. Sugar for the topping. Yup, these are pretty perfect! I thought my experiment was a great success. Preheat oven to 350 degrees and line a cupcake pan with liners or coat with non stick spray. Your email address will not be published. We started in Lisbon and have now made it to the Algarve region; we plan a day in Sintra before we return in a week. Please let me know if you have any idea why it may have gone wrong, or if you repost the old recipe because I adored it! Spoon into the prepared tin, dot the remaining frozen blueberries on top and bake for about 25-30 minutes until risen and golden. I loved that book as a child, but I couldn't help wondering about dear Katy's tastebuds – American muffins, in my limited experience at that point, being little more than an overblown, over-sweetened cake, dense and claggy. The batter will be lumpy! It’s been six years. I think my plan to make banana bread today may have just gone awry…, I can’t wait to make these as soon as the weather gets a bit cooler (no ovens in the summer here- too hot!) No, you may not. Click here to view the video. While not as light, sort of reminded me of dreamy cream scones. I’m looking forward to trying this new version. By the way, he streusel topping makes these muffins even more delicious. Again, let me say thanks! The not-so-sweet batter perfectly complements the sugary, crunchy topping. [Note: The prospect of a re-review with outside sources every few years is not recommended to be applied to spouses, children or hairdressers.]. Your email address will not be published. https://smittenkitchen.com/2010/08/perfect-blueberry-muffins Thank you Deb! In general, I find that loaf-like cakes, bars, and sturdy cookies ship the best. I also found her combination of coriander (I know!) Might need to double it to ensure you have any decent volume, though. It made 6 @115 [weighed 107 after cooking] grams each and one @ approx 67 grams. Add the wet ingredients to the dry and stir just until combined, 10 to 12 times. Beat the butter in a food mixer until it is very soft – about the consistency of mayonnaise. Mix the egg, milk and oil together. That said, I do love it when I find that my long time recipe is still ‘the one’. The turbinado sugar topping puts them over the top! And why did they become so massive? Did I make it happen? I imagine you could sub in different fruits for the blueberries? To test the blueberry muffins’ doneness, you want to see a hint of golden colour around the edges. Demerara seems the obvious compromise. No problem. Would I just double the recipe (one for each layer)? Do you think peaches would work? Probably could have put the whole thing in but didn’t want to chance it. The old was updated so it’s now the “new” one. I tossed in a few extra blueberries and they just gave them some awesomely jammy pockets. Using the fruit frozen, as Cook's Illustrated and Bouchon suggest, prevents it from bleeding too much into the muffin mixture – and tossing the berries in a little flour beforehand will help stop them sinking to the bottom during baking. They don’t rise as much and are loose and crumby, but still crispy and delicious. Combine flour, sugar, baking powder and salt, stirring with a whisk. The lemon zest and the sour cream provide that little extra that rates these muffins off the charts. Thanks! These look like perfection – love the sugared lids and all those bursting blueberries. i love muffens and blue berrys its my muffen. Personally I use bananas to replace something, usually the sour cream, but it’s possible you can add them too, just less sure of the final effect. Add about 1/4 cup of the mixture to each muffin cup … These are delicious. Preheat oven to 375 degrees. I made these for breakfast this morning, and my fiancé said they were the best “from scratch” muffins anyone had ever made for him (which is a compliment from my Italian, food-pretentious partner who, lucky me, is a wonderful cook ;). Add the eggs and … next time might try mixing flour and blueberries to see if there is better distribution while baking or take some dough before adding berries. (Whisk thoroughly) as the freeze dried berry powder has a tendency to clump. What I mean is, when a lot of people say “but the steak/jeans/cake here are amazing!” it’s hard not to wonder if maybe they’re onto something. All the links for the updated recipes lead to the old one (there is no coriander or the 1T of turbinado sugar you mentioned). Allow to cool slightly before serving, but these don't keep well, so don't wait too long! Sunday afternoon, made a batch of these muffins and I totally agree. Bell uses extra virgin olive oil, which makes hers dairy-free, but the blueberries don't have chance against its powerful grassy flavour. This will be our first international travel with my 16 month old and I’m not sure how to adjust my normal traveling. Lightly spray 12 muffin cups with non-stick cooking spray. Thanks for reminding me. Can this recipe make a loaf instead of muffins? The recipe from the defunct Boston department store Jordan Marsh, printed in the New York Times Cookbook, uses 2tsp baking powder, while Cook's Illustrated chucks in a whole tablespoon, but Bouchon's combination of baking powder and bicarbonate of soda seems to give the very fluffiest results. They also add molasses and honey to the batter at Keller's Bouchon Bakery, making their muffins darkly delicious; the bitterness of the molasses is as welcome as the sourness of the buttermilk, but, like Bell's extra virgin olive oil, it does hide the flavour of the fruit. Your recipes have gotten us through this with some smiles! Any advice and suggestions is appreciated! The fresh citrus pairs perfectly with the blueberries and makes the flavors of the muffin even more delicious! Directions. Hello! Took less than ten minutes to make and dirtied very few dishes (highly recommend a scale to minimize measuring cups). I'm also going to add a few mashed fresh blueberries to the batter, as the New York Times recipe suggests – the extra liquid is evenly distributed throughout the batter, so it doesn't create soggy pockets of fruit pulp, and it adds an extra hit of blueberry flavour to every bite, which I prefer to the Joy of Cooking's nutmeg, Bouchon's vanilla paste or Bell's orange zest. Crush the fresh blueberries with a fork. I love that they are now one bowl – not having to use a mixer is definitely nice. Yum! By far, this is superior to any of the numerous blueberry muffin recipes I have tried over the years. I think you know what needs to be done. I’ve had excellent results in swapping out 1/2 of the total amount of AP flour for a mix of Whole Wheat flour and 1/4c flax meal. Photograph: Felicity Cloake for the Guardian, The Jordan Marsh blueberry muffin. Perhaps next round of frenetic retesting. Beat in the sugar, then the beaten egg, and mix until well combined. And the baking soda ratio did seem really high when I was making it. From my own muffin recipes over the years, I knew I could one-bowl this (yes, a verb, at least around here) and while I was at it ditching the creaming of the butter, sifting (sifting! Cook's Illustrated notes that using fewer eggs, and increasing the liquid content elsewhere, improves the texture of muffins, because "egg white protein [adds] structure rather than tenderness". Grease a muffin pan or line with muffin cups. These are even better than the muffins at your favorte coffee shop! It was beautiful & just getting to Sintea was stunning. I made them yesterday. Won’t be making them again. It’s like blueberries barely held together with batter. My 2.5 year old insists on these muffins so often he has the ingredients memorized, grocery shopping is his fave, and we’ve made 4 batches this week. I would have suggested an awesome resto in Lisbon (Bica do Sapato). He does most of the work, I just measure and scoop. Thank you! New here? I also went ahead and put in a whole lemon’s worth of zest and did not regret it! maybe it was the ice crystals….maybe it was because my toddler helped make the muffins but I’d be curious as to what a more studied eye at baking would have to say about the outcome. The recipe was easy to make rather bleary-eyed, and was darned good. For me, the ideal blueberry muffins aren’t too sweet, and they’re deeply flavorful and moist. If you’d like vacation dispatches, you should follow my personal Instagram @debperelman or on Snapchat @smittenkitchen for some outtakes. I live in Maine and have a slight obsession with all things blueberry, so from my extensive blueberry recipe testing: in cooked blueberry recipes cinnamon, coriander and/or lime zest are frequently used to add complexity- to restore some “fresh” taste to the cooked berries. Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine. The fact is, big or small, the only good muffin is a freshly baked muffin: they lose their bloom fast, so it's impossible to mass-produce the light fluffiness of the real thing. Used ~ 1/2 t. dark brown sugar on top – giving it a nice crunch and sprinkle of sweetness. Thanks for this updated blueberry muffin recipe, Deb. So who makes muffins better, us or the Americans? I’ve made the muffins before, but had to improvise: picked blueberries this morning and made a cake (no muffin tin at the cottage) within an hour. I love this updated recipe. I haven’t but I feel like it might be very good. I love this Deb!!! I’m contemplating freezing them for work but am or rid the top won’t be as crunchy still. Did the berries seem deflated before they went in? It is incredibly moist, and the sugar crust on the top is divine. Now I’m excited to try your new one. I made a double batch, but actually only have 2 muffin pans right now (1 regular, 1 mini). to make muffins! Last week we dragged a very excited almost 7-year old and a 1 year-old who I’d expected to be the source of the next longform thinkpiece on “why do people have to bring kids on planes, whhhy” but ended up being perfectly wonderful. A muffin recipe should make an even dozen! Finely diced apple ( I used a big Gala) subs for the blueberry. Can I use my Kitchenaid mixer? My favourite adaptation is subbing a heaping cup of cranberries and half a cup of chocolate chips for the blueberries, orange zest for the lemon zest, half whole wheat flour, and adding the spice mix from the mulled cranberry bars the smitten kitchen cookbook. I just made your old recipe for the first time last week! Photograph: Felicity Cloake for the Guardian, Felicity Cloake's perfect blueberry muffin. I do melt my butter, vs. creaming it. Finally, it had always bothered me that my recipe made 10 to 11 muffins only. Feb 7, 2016 - After weeks of tweaking and experimenting the most perfect blueberry muffin recipe ever is here! I made one small modification that turned out great. (From cooks illustrated recipe). I didn’t try the original recipe, but found there be a tad too many berries for my liking, I will probably have to decrease the amount next time or use Wild Blueberries that are smaller in size. What if they were just my favorite blueberry muffins at the time and there’s better out there that I didn’t know about yet? and line or grease a muffin tin. Enjoy! I make these muffins often & can’t wait to try the improvements. Heavily spray or line with paper liners a muffin tin. You might want to check out the comment guidelines before chiming in. Can this blueberry muffin batter be made the night before, refrigerated and then baked in the morning with good results? Needless to say, this was a fun side project. I sprinkled the cranberries with a little sugar but otherwise kept the recipe the same. I had blueberries that needed to be used Sunday and I was toying with a muffin recipe that involved the mixer (!!) It may be hard to believe, but I’ve made about 80 different muffins … Thank you for the fabulous recipe! And that's even worse than a tough cookie. Okay, I mean, you of course can let the KA do everything, I just want you to rest because I’m a mom and stuff. Place the freeze dried blueberries into the bowl of a food processor; pulse until berries are ground into a powder. It came out delicious. Scales are very often off. Is it better to refrigerate the batter if I want to make fresh baked muffins the next day or is it better to freeze the baked muffins already and heat them up? Step 3 In a medium mixing bowl add the flour, almond flour, baking powder, baking soda, cinnamon and salt, mix well to combine. After so many bad experiences with dense, cakey muffins, I'm keen to ensure these are light and fluffy, so I have a definite preference for those recipes heavy on the raising agents. NO.) They were on my list to try when I decided I desperately didn’t want to make blueberry compote just to make a muffin. No, but I think I’ve tried everything else there. I love Portugal. thus, your recipe has a special appeal to me. Well… I made it exactly 3 days into the school year before cereal was back on our table. If by any chance you happen to be making these the start of your third month in isolation, and for some reason you’re a little frazzled (and maybe your infant is screaming for some unknown reason.. still) and so you manage to completely forget the yogurt, these are still pretty great. Thanks! The lemon is fabulous. The bakery suggests a gap of between 12 and 36 hours before baking: I rest mine for 24, but to be honest, although the results are really, really nice, they're not so outstandingly superior to the New York Times version to warrant such delay. We are having a bake sale tomorrow at our church, and the blueberries are here from Michigan, so of course I made these muffins again! Switch out the blueberries in your muffins for chocolate chips to make oatmeal chocolate chip muffins. I think muffins actually disappear even faster then any other snack food. I loved the resulting bigger, fluffier muffins. You can even make a double batch of oatmeal, and divide it in half for one batch of blueberry muffins and one of chocolate chip. make these instead of birthday cake for a blueberry-muffin-loving friend! Using an ice cream scoop, divide the batter between the 12 muffin cups, filling each about 2/3 full. Post was not sent - check your email addresses! For now, this new and improved blueberry muffin recipe will do. These are absolutely the best blueberry muffins out there, and they adapt perfectly to other fruits and baking vessels. I haven’t had blueberry muffins forever, even though I love them. [Get the recipe for Even More Perfect Blueberry Muffins right here], Since we rolled out the redesign, I’ve been flagging recipes in the archives I can’t stand looking at the pictures of anymore with plans to reshoot them. BLUEBERRY MUFFINS..!!!! Set aside. x. I visited Portugal years ago. Oh the food memories… Now I must make blueberry muffins! Place all the ingredients except the blueberries into a blender and blend for 1-2 minutes until the mixture is smooth and all the cream cheese and butter is combined Remove the mixture from the … Remember how a few weeks ago I swore I was going to cook breakfast every morning? Love the even more blueberries too. I made a nice crunchy, but not dry top on the muffins. Aug 28, 2016 - [Get the recipe for Even More Perfect Blueberry Muffins right here] Since we rolled out the redesign, I’ve been flagging recipes in the archives I can’t stand looking at the pictures of… We’re in Portugal! I’m heading to the farmers market for some blueberries. HUGE. There are two approaches to making a muffin: creaming the butter and sugar together, as if making a cake, and the far simpler quickbread method, which simply folds the wet ingredients into the dry ones, shoves the lot in the oven and has a cup of tea. As Annie Bell observes in her Baking Bible, the latter is "not something that comes easily to the conscientious baker who feels there must be more to it than that". This looks like a perfect weekend recipe as snacks/breakfasts for the week! ... How to make perfect Blueberry Oatmeal Muffins: Make sure not to over-mix your muffin batter. There were a couple duds, but from most recipes, I picked up something new and worthwhile. I’ll be using this from now on. OK, so I broke my right (dominant) arm and sprained my left wrist but I MUST make this. Another good way to know if they are done is to gently press the tops. The perfect blueberry muffins were on this list except on my way to prettying them up, I made four other recipes first. Wonderful! My husband and I both work and so I would have imagined baking 4x a week with a toddler to be ridiculous but it’s a one bowl recipe that is failproff and can be done in the early morning in the 30m while my coffee is still hot but I am not quite awake yet, and my child is already full steam ahead. Your Perfect Blueberry Muffins fit the category of Gold Standard to which all others must match or surpass. Sprinkle desired amount of crumb topping over each muffin (less is more here). I would have thought I had made a mistake. Vacation Dispatch: Can you guess where I am right now? I bake it in a 9×5 loaf pan because I’m lazy, with two tablespoons turbinado sugar on top, and it’s amazing. I one bowl it, and use blueberry jam instead of the compote to keep it breakfast-friendly. The Demarara crystallized nicely and its golden color looks great. I do usually make mine with some alterations, though. I’ll admit I’ve never tried it in muffins, though, which is a grievous oversight. My reshoot list is huge. i think i will try it for the school’s teacher appreciation breakfast on monday. Also, I don’t usually use the lemon zest because it’s easier, but they are delicious when I do manage to get it together. You ROCK! Used a buttered 8″x8″ foil pan, and baked for 35 minutes —it’s a hot oven. What a rough life it is for significant others of obsessive bakers. Bake for 20 to 25 minutes, or until tops are golden. Over mixing the batter can result in tough muffins rather then light and fluffy ones. I do that, too. Even with the thicker batter, the berries all sunk down below an albino crown of sponge that tastes overwhelmingly like baking soda :( Could be user error, but the old recipe was tried and true for me. And cookies like the Espresso Chocolate, Unfussy Sugar Cookies, Unfussy Rugelach (if packed well), Pecan Sandies, Fig and Walnut Biscotti, Salted Caramel and Pretzel Blondies would be good places to start. Maybe it was time for a re-review. But things were not always thus: early American muffin recipes are strikingly similar to that unfashionably flat creature, the English muffin, and it wasn't until the late 19th century that the term came to be used for a small cake instead. Most importantly, they put bursty, peak-season berries front and center. I made these and unfortunately they were quite bitter, with a strong “baking soda” flavor that others noticed in the comments. I’m also planning on Portugal in a month with a toddler. I think that came from Kevin West. They turned out great – not too sweet, and the crunchy sugar top was a nice touch. Place 3 blueberries in a the centre of each muffin, gently pressing them into the batter. Thanks for the reminder! A one-bowl recipe for Perfect Blueberry Muffins. Add some cinnamon ( or Penzey’s baking spice ) to that coarse sugar, and you will have my perfect topping. Very very cozy on a rainy Sunday morning. We’re going to Portugal at the end of September and I can’t wait. Unbelievably good. Next time I will just try the loaf; it raised more than I expected, and the double would NOT have fit, so maybe a single batch would be fine. They have a beautiful dome and are soft, fluffy with just the right amount of crunch on the outside. Not having to wash more than a bowl and a few utensils is a gift sent down from the heavens.Everything was as simple as creaming together sugar and butter, and dumping ingredients into a bowl set over a kitchen scale. Like bitter… could it be from the baking soda?? Thaw frozen blueberries in the refrigerator … The 1 tsp of sugar per muffin really was the perfect amount. It was good; but more like a scone than a muffin. I once spent so long trying to perfect a cookie recipe, my husband was actually _annoyed_ at having to eat so many cookies and then say whether or not he like it. For people using frozen berries, I found that rinsing them a few times first (until the water ran mostly clear) and then drying them with a few paper towels really cut down on any bleeding/green batter issues. Pfft! Also, I used frozen blueberries and found the mixture to turn purple-ish and the muffin turned out to be just heavy…. All delicious! Reading this on mobile? These muffins are light and moist, studded throughout with sweet berries, and sprinkled with a crunchy, buttery streusel crumb topping. For zest I used a lime. Cranberries are my favourite baking fruit, and this recipe is my favourite recipe, so it’s a match made in heaven! Researching this, however, I discovered that the giant muffin is a recent phenomenon: according to the American Century Cookbook, "in the 70s and 80s muffin madness set in … [they] exploded to three or four times their normal size," and so, sadly imprisoned in plastic, in chain coffee shops and service stations around Britain, they remain. Strange because I am a big fan of many of your recipes so I think this one just needs some tweaking! I made these yesterday and they were fantastic! Sift together the flour, baking powder, bicarbonate of soda, and ½tsp salt if using, in a separate bowl and mix well. I feel your pain. I ended up doubling the berries in my go-to in the last batch and regret not-a-thing. Moreover, the muffin tops should have lost their sheen. The link doesn’t lead to even more perfect blueberry muffin recipes! Did the link take you here at least? I made this last week. I love making them. Then have the perfect breakfast with one chocolate and one blueberry muffin. I have some super ripe bananas – can I add to a batch or will it ruin it? Will definitely be giving this a go! I didn’t realize that wasn’t standard for many years, and after many disappointing (not sweet-crunchy topped) muffins. It has this weird pretzel like taste. Preheat the oven to 425°F. But mostly, I found that my go-to was still going to be my go-to, but with a bunch of improvements, improvements that have led to more blueberry muffins in our lives, and I hope yours too. We loved these muffins!!! The texture of the muffins was very moist, and the coconut oil added a very nice nutty flavor. I have no luck in finding such things in this country in February, frozen or otherwise, but I'd advise seeking out the smallest fruit you can find, for a more intense blueberry hit. My husband loves these so much that he has requested that I make him a blueberry muffin birthday cake. For these blueberry muffins, I love to include freshly grated orange rind. The best ones though were the ones she made with the blueberries we picked that morning, growing wild in the woods around their Cape Cod house. Set aside. I am not sure these were the best I’ve ever eaten, but by gosh, at six in the am not to have to get out the hand mixer was priceless. 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