Sunday, October 30, 2011

#82 - Perfect Blueberry Muffins

We've kind making a lot of Food & Wine / Bon Appetit recipes lately, but as you know, we're big Smitten Kitchen fans, so we decided that this time we'd go back to her site and pick out another one of her recipes to make.

Perfect Blueberry Muffins

From Smitten Kitchen We're making blueberry muffins this morning, so the recipe calls for both muffin-related ingredients and blueberries. This was a pretty simple recipe, so instead of boring you with the steps, we'll just show you the pictures. These were some pretty tasty blueberry muffins. Were they as perfect as the name suggests?

Um.... maybe?

They were easy to make, and they came out nice and fluffy and blueberry-y and sweet but not too sweet. Pretty much all you can ask for in a blueberry muffin. If you're looking for a simple breakfast, these are worth the half an hour to prepare.
  • 5 Tbs unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cup plain yogurt or sour cream
  • 1/2 tsp grated lemon zest
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup blueberries
  1. Preheat oven to 375.
  2. Line a muffin tin with 10 paper liners.
  3. Beat the butter and sugar with an electric mixer until light and fluffy.
  4. Add the egg and beat well, then add the yogurt and zest.
  5. Put the flour, baking powder, baking soda, and salt into a sifter and sift half of the dry ingredients over the batter.
  6. Mix until combined.
  7. Sift remaining dry ingredients into batter and mix just until the flour disappears.
  8. Gently fold in the blueberries into the batter.
  9. Fill each muffin tin about 3/4 full with an ice cream scoop.
  10. Bake for 25 to 30 minutes, until the tops are golden and a tester inserted into the center of muffins comes out clean.
  11. Let cool slightly on a rack before serving.

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