Monday, September 6, 2010

Perfect Blueberry Muffins

I saw these muffins on Smitten Kitchen the day after we went blueberry picking. Perfect blueberry muffins. Who could resist!
I baked them for breakfast and they certainly were perfect. Muffins are really best on the first day so you'll understand when I tell you that we finished off the pan within a few hours.
Perfect Blueberry Muffins
Adapted from: Smitten Kitchen
Printable Recipe
Makes 9 to 10 standard muffins
5 tablespoons unsalted butter , softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt
1/2 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)

Preheat oven to 375°F.  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/sour cream 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 closer to a cookie dough batter. An ice cream scoop is a great tool to fill your muffin cups. Fill cups 3/4 full. 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).


  1. Were they wonderful? I saw the recipe, too, but am always so nervous . . . I've read so many recipes claiming to be the best blueberry muffins ever and then have been disappointed.

  2. Yes, they were fantastic! I think it was the sour cream and lemon zest that really made the dough moist and yummy.


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