even more perfect blueberry muffins

I mentioned the coriander, but didn’t use it in the end. For zest I used a lime. So moist! It keeps the muffins feeling more “healthy” and the flax meal keeps them moist. Delicious! I am not surprised they were amazing. It may be hard to believe, but I’ve made about 80 different muffins … I think muffins actually disappear even faster then any other snack food. Thanks! I will have to give yours a try. https://smittenkitchen.com/2010/08/perfect-blueberry-muffins By the way, he streusel topping makes these muffins even more delicious. 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. I loved the resulting bigger, fluffier muffins. Using a spatula, gently fold in the blueberries until combined. And that's even worse than a tough cookie. They don’t rise as much and are loose and crumby, but still crispy and delicious. Demerara seems the obvious compromise. It seemed more moist. 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. Used half the amount (all I had) of sugar for the crust, and used goats milk sour cream. Why make four other batches of blueberry muffins when you already have a favorite, is a pretty reasonable question, only if you’ve never shopped for jeans before even while wearing the pair you like most… or ordered steak at a restaurant besides the place you think makes it best. 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! Portugal is wonderful! It made 6 @115 [weighed 107 after cooking] grams each and one @ approx 67 grams. Thanks for the reminder! I used a large muffin tin, and ended up with six large muffins. Vacation Dispatch: Can you guess where I am right now? Muffins are as American as apple pie, if not more so, but do you prefer the English variety? https://www.allrecipes.com/recipe/223041/chef-johns-blueberry-muffins and line or grease a muffin tin. I allow that my tastes do change about many things over the years and feel the need to see what I might do to improve or update what I have. 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. 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!) I will have to try coriander and nutmeg! 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? HUGE. While not as light, sort of reminded me of dreamy cream scones. Beat the butter in a food mixer until it is very soft – about the consistency of mayonnaise. Thanks! Do you think peaches would work? I had blueberries that needed to be used Sunday and I was toying with a muffin recipe that involved the mixer (!!) 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. Would I just double the recipe (one for each layer)? OMG. Blueberry Muffins – the perfect soft and fluffy blueberry muffin recipe. Blueberry muffins are as all-American as apple pie – in fact, if anything they're more American, born and bred in that country, unlike the immigrant apple and its medieval crust. 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. Most importantly, they put bursty, peak-season berries front and center. They turned out great – not too sweet, and the crunchy sugar top was a nice touch. Can you pleas tell me how to get the updated recipe? I have followed a long time–before you had kids. I made these yesterday and they were fantastic! The Not Derby Pie Bars would ship well. The turbinado sugar topping puts them over the top! I actually liked it better. I’ve … But honestly, most of the muffins you’ll find at stores and coffee shops are actually just cake. I’ll be using this from now on. GUESS! Yum! so yummy and easy with greek yogurt I’ve already got in the fridge. Your email address will not be published. These look delicious! Did the link take you here at least? apologize in advance as my question might be all over the sight as your recipes our favorites?I want to bake treats and send them to friends and family that we can’t see..: and so do you think these would be ok freeze to send overnight or priority? And the baking soda ratio did seem really high when I was making it. I work with a bowl on my scale, zeroing it out before each addition. We’ve eaten almost half of it already and I expect it will be gone by the end of tomorrow…can’t…stop…. That said, I do love it when I find that my long time recipe is still ‘the one’. Your recipes have gotten us through this with some smiles! Bell uses extra virgin olive oil, which makes hers dairy-free, but the blueberries don't have chance against its powerful grassy flavour. Your email address will not be published. Used a buttered 8″x8″ foil pan, and baked for 35 minutes —it’s a hot oven. Reading this on mobile? Remember how a few weeks ago I swore I was going to cook breakfast every morning? Perfectly perfect! Each muffin cup filled to the top, then sprinkled with the sugar. Crush the fresh blueberries with a fork. I always round to the nearest 5 here, just like we did in math class. Click here to view the video. 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. i have to also say that the CI blueberry muffins are the best i’ve ever had. I one bowl it, and use blueberry jam instead of the compote to keep it breakfast-friendly. For me, the ideal blueberry muffins aren’t too sweet, and they’re deeply flavorful and moist. Preheat oven to 375 degrees. I have some super ripe bananas – can I add to a batch or will it ruin it? These are, without a doubt, the best blueberry muffins on the planet! Did you try the recipe from CI with the blueberry compote? Please say yes! Deb, thanks for putting weights in. Sprinkle desired amount of crumb topping over each muffin (less is more here). Perhaps next round of frenetic retesting. thus, your recipe has a special appeal to me. I haven’t had blueberry muffins forever, even though I love them. Easy and quick to make and clean up. My husband is in a new job and wanted to bring his team a treat to help with a whole day of sitting in a training session. We’re going to Portugal at the end of September and I can’t wait. It was good; but more like a scone than a muffin. Photograph: Felicity Cloake for the Guardian. Pfft! I'd suggest either buying fresh fruit and freezing half overnight before use, or buying frozen and defrosting half – there's no need to buy two lots. The only change I made was mixing the zest of 1/2 lemon with 1/3 c. Sugar for the topping. I thought my experiment was a great success. Drink lots of vinho verde. 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. I do usually make mine with some alterations, though. Or would it be better to make the day before and just overnight ? Thanks for sharing this! No, but I think I’ve tried everything else there. I love the original recipe (have made many, many times)- and I think this one will be even better! What about chocolate chip sour cream coffee cake? I’m glad to know that you auditioned other recipes but found you had the best one all along. Thaw frozen blueberries in the refrigerator … 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 … I made a nice crunchy, but not dry top on the muffins. That said they turned out to be lovely! !Make your special day even more special with these super moist , soft & delicious muffins.. ... BLUEBERRY MUFFINS..!!!! (They shall save the full extent of their true selves for the return flight, I expect.) Or do something else entirely? It came out delicious. Enter: the perfect homemade blueberry muffins… Finely diced apple ( I used a big Gala) subs for the blueberry. Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. They always turn out. There were a couple duds, but from most recipes, I picked up something new and worthwhile. Totally underused spice. but they are certainly not ONE-BOWLABLE considering that you have to make the jam. Can this recipe make a loaf instead of muffins? Notify me of follow-up comments by email. I’ve been cooking and baking for 50 years and these muffins check all the boxes. make these instead of birthday cake for a blueberry-muffin-loving friend! Doubled the batch, used vanilla grass fed yogurt, and left out the lemon zest because I was fresh out and didn’t want to wait. Thank you (and thank you for your blog–it is my new favorite!). I haven’t but I feel like it might be very good. Enjoy! Directions. Another good way to know if they are done is to gently press the tops. I want to make these muffins this morning! Yum! It's not that much more work in the grand scheme of things – and beating the butter into submission first, until it has the consistency of mayonnaise, as Keller dictates, seems to give an even lighter, fluffier result. I updated the old recipe, so they’re still called “Perfect Blueberry Muffins.” I realize now that might be confusing! So who makes muffins better, us or the Americans? The recipe also makes the best apple cinnamon muffins ever, too. Europe on a budget… Doesn’t get any better. THANK YOU! By far, this is superior to any of the numerous blueberry muffin recipes I have tried over the years. 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. 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. A one-bowl recipe for Perfect Blueberry Muffins. (Whisk thoroughly) as the freeze dried berry powder has a tendency to clump. Step 3 In a medium mixing bowl add the flour, almond flour, baking powder, baking soda, cinnamon and salt, mix well to combine. Love the even more blueberries too. Photograph: Felicity Cloake for the Guardian, Cook's Illustrated blueberry muffin. I bake it in a 9×5 loaf pan because I’m lazy, with two tablespoons turbinado sugar on top, and it’s amazing. These are absolutely the best blueberry muffins out there, and they adapt perfectly to other fruits and baking vessels. Photograph: Felicity Cloake for the Guardian, Bouchon blueberry muffin. I made this last week. I used 1 1/2 cups of fresh blueberries, which was perfect. These little gems are, hands down, the best blueberry muffins I’ve ever had. He does most of the work, I just measure and scoop. I learned to make muffins from Betty Crocker in the 1950’s, so I had the follow the rule ‘fill muffin tins 3/4 full.’ When I made these yesterday, I did exactly as you directed and made exactly 18 muffins (I doubled the recipe.) Let me know if you find must-visit restaurants in Lisbon. These look like the best muffins the world has ever seen. 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". 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. I have made these muffins many times since you first published your recipe. Over mixing the batter can result in tough muffins rather then light and fluffy ones. Won’t be making them again. 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! I have a go-to blueberry muffin recipe, but after reading about the extra helping of blueberries and seeing yogurt in a muffin recipe, I had to give this a shot. I found in other recipes that very full cups of batter, so long as it’s a thick one, didn’t spill over but grew into perfect bronzed domes in the oven. Your children are simply adorable! Oh the food memories… Now I must make blueberry muffins! From Blythe Danner, I realized you could put an inordinate amount of berries in each muffin and still have a very good muffin. None have. Cranberries are my favourite baking fruit, and this recipe is my favourite recipe, so it’s a match made in heaven! Any advice and suggestions is appreciated! 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. Coriander! Happy blueberry-ing! Perfect muffins, just sweet enough and not cupcake sweet like most muffin recipes. Used ~ 1/2 t. dark brown sugar on top – giving it a nice crunch and sprinkle of sweetness. Then have the perfect breakfast with one chocolate and one blueberry muffin. And this is from someone who actually travels internationally for her work, so it must be fantastic! A muffin recipe should make an even dozen! Annie Bell's blueberry muffin. However, I really like Bouchon's granulated sugar, which adds a very moreish crunch to the top of the baked muffins. By the time of the 1886 novel What Katy Did Next, the English muffins so lauded by Dickens are dismissed by the young Ohio heroine as "a great disappointment, tough and tasteless, with a flavour about them as of scorched flannel". In your notes, I was a little unclear as to if you no longer melt your butter and why. Finally, it had always bothered me that my recipe made 10 to 11 muffins only. Took less than ten minutes to make and dirtied very few dishes (highly recommend a scale to minimize measuring cups). To test the blueberry muffins’ doneness, you want to see a hint of golden colour around the edges. The combining method, as practised by Bell, the classic Joy of Cooking and Cook's Illustrated the New Best Recipe book, is indeed ridiculously quick, but I can't help noticing I get a slightly better rise using the creaming technique suggested by the Essential New York Times Cookbook and Thomas Keller's Bouchon Bakery book. One of my loveliest days. They often contain even more sugar and more oil than real cake, and the portion sizes are usually so enormous that you can end up downing a 600-calorie treat in just a few bites. I’m contemplating freezing them for work but am or rid the top won’t be as crunchy still. We loved ‘em! Probably could have put the whole thing in but didn’t want to chance it. I had two problems; I started to weigh my ingredients, 5 T of butter was almost 95 grams not 70. NO.) The Streusel Topping. Thank you for always including what you changed and why. Place the freeze dried blueberries into the bowl of a food processor; pulse until berries are ground into a powder. ; Step 4 In the bowl of a kitchen mixer such as a KitchenAid, add the butter and sugar and beat well till light and fluffy. Set aside. And a use for the yogurt that doesn’t get used in summer smoothies. What are your favourite flavours (I'd be particularly interested in any savoury or corn versions) – and why did they suddenly super-size? I make the old version of these, with some modifications, almost every weekend, so I tried this version last weekend and they are definitely an improvement! I would have suggested an awesome resto in Lisbon (Bica do Sapato). Keller uses a mixture of sponge flour and plain, but the finer the flour, the less able it is to support the weight of the blueberries. You might want to check out the comment guidelines before chiming in. I’ll admit I’ve never tried it in muffins, though, which is a grievous oversight. Sunday afternoon, made a batch of these muffins and I totally agree. Swapped orange zest for lemon, used sour cream and they were delicious. The sugar on top looks lovely. Thank you Deb! Do you think it would work to do this in two round 9 in pans? The only math that was a bit tricky was the half egg – I cracked and weighed the egg, then beat it and put half by weight into a tupperware and will add to my eggs this weekend. Sift together the flour, baking powder, bicarbonate of soda, and ½tsp salt if using, in a separate bowl and mix well. Fill muffin tins 3/4 full. MORE SWEET HEALTHY RECIPES The batter here is very thick. 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. I do melt my butter, vs. creaming it. Strange because I am a big fan of many of your recipes so I think this one just needs some tweaking! I made a double batch, but actually only have 2 muffin pans right now (1 regular, 1 mini). Made them numerous times and are an absolute crowd pleaser!! These are perfect. My mom loves these muffins when she comes to visit but they maybe delicate for mailing. I made a fun version of these the other day. I also use it as a chocolate chip muffin base. 1/2 cup or 8 tablespoons of butter is always 4 ounces or 115 grams, so 5 tablespoons is indeed 71.5 grams. I also found her combination of coriander (I know!) Stir in the mashed blueberries. It makes 9 much prettier muffins that it ever made 10 to 11 of. The 1 tsp of sugar per muffin really was the perfect amount. Add 1 cup of the blueberries to the mixture and stir 3 more times. Thanks for reminding me. My house smelled amazing! That flour should, I think, be ordinary plain flour – ours tends to be lower in protein than American flours, which makes it ideal for muffin-making. I feel your pain. Streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes. 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". 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. Delicious, as always! Heavily spray or line with paper liners a muffin tin. Place 3 blueberries in a the centre of each muffin, gently pressing them into the batter. I make these muffins often & can’t wait to try the improvements. I love that they are now one bowl – not having to use a mixer is definitely nice. 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. For now, this new and improved blueberry muffin recipe will do. I had a little closer to 2 cups of blueberries so I used them. And there was no way I could put all the batter in just nine muffins papers; I needed ten. 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. P.S. I LOVE Portugal- have a great time and good luck on the return trip! We loved these muffins!!! Thanks for a great recipe. These are delicious. next time might try mixing flour and blueberries to see if there is better distribution while baking or take some dough before adding berries. It was only about an inch of batter, so definitely less than a full recipe. I love this updated recipe. The most perfect blueberry muffin recipe ever! Double the recipe so you’ll have enough to share! First published August 28, 2016 on smittenkitchen.com |, Marta @ What should I eat for breakfast today. The molasses aren't the end of it: Bouchon also flies in the face of muffin-making convention with its claim that "the key to making a great muffin is letting the batter rest, to allow the flour to hydrate". They were on my list to try when I decided I desperately didn’t want to make blueberry compote just to make a muffin. I made these and unfortunately they were quite bitter, with a strong “baking soda” flavor that others noticed in the comments. I imagine you could sub in different fruits for the blueberries? I made these for Thanksgiving and subbed fresh cranberries in for the blueberries. I used sour cream…maybe it’s better with yogurt? Preheat the oven to 190C/gas mark 5 and line a muffin tin with nine papers. The Joy of Cooking, which provides no fewer than 12 recipes for muffins in its newest edition, suggests using vegetable oil rather than butter, but I miss the richness of the latter. Photograph: Felicity Cloake for the Guardian, The Joy of Cooking's blueberry muffin. I would recommend the Cannoli Pound Cake, the Date Spice Loaf, Everyday Chocolate Cake, Pistachio Cake, or Grapefruit Yogurt Cake. I found them quite bland. I add a teaspoon of vanilla with the yogurt. Post was not sent - check your email addresses! No problem. For these blueberry muffins, I love to include freshly grated orange rind. Add the blueberries and fold in until the flour is just moistened. In a large mixing bowl, cream the butter and sugars together until light and fluffy. Also, I used frozen blueberries and found the mixture to turn purple-ish and the muffin turned out to be just heavy…. It’s like blueberries barely held together with batter. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Are you okay? I also used 1/2 cup whole milk ricotta + 1/4 cup sour cream instead of the yogurt – worked out great! Switch out the blueberries in your muffins for chocolate chips to make oatmeal chocolate chip muffins. You ROCK! Nope, I went the other way. 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. [Get the recipe for Even More Perfect Blueberry Muffins right here]. I’ve made the 2010 version with blueberry /raspberry combo and love them. Also, I made my muffins on the smaller size – about 50 grams per and a half batch yielded 8 perfect ones. So I made the old recipe about a week ago and LOVED it…tried this one tonight and it just did not work. I tossed in a few extra blueberries and they just gave them some awesomely jammy pockets. Deb Perelman’s absolutely perfect blueberry muffins – they are even made in one bowl! Thank you for the fabulous recipe! I love this Deb!!! I checked a conversion table and it said 5 T. should be 71.5 grams so I don’t know if my scale was off. Perfection. [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. I used a frozen berry mix, and lemon yogurt. Hi, I did not have any turbinado sugar so i mixed together a small amount of local honey (~ 1tsp) with 1-2 T cinnamon sugar (saigon cinnamon and white sugar – I usually put cinnamon sugar in my coffee in the morning, so I had it on hand). Mix the egg, milk and oil together. Texture-wise, I find their muffins a bit cakey, though: Bouchon's buttermilk versions share the same distinctive sourness, while being rather lighter. It’s always interesting and helpful! Might need to double it to ensure you have any decent volume, though. I’m also planning on Portugal in a month with a toddler. All the links for the updated recipes lead to the old one (there is no coriander or the 1T of turbinado sugar you mentioned). I do that, too. My standard changes – use half white/half wheat flour, which makes them a little more solid; use whole plain Greek yogurt instead of regular yogurt since it’s what we have on hand, and again, makes them a little more solid; and I reduce the sugar to 80 grams because we like things less sweet. The recipe was easy to make rather bleary-eyed, and was darned good. (You may need to warm the bowl in a pan of hot water first if your butter is still quite hard.). For years, I have made the ones from The Best Recipe and upped the blueberries because Briermeir has an inordinate amount in theirs. x. I visited Portugal years ago. The texture of the muffins was very moist, and the coconut oil added a very nice nutty flavor. and nutmeg crazy good and worth trying if you’re curious, even if I’m still defaulting to my lemon zest only here. 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. Instructions. They have a beautiful dome and are soft, fluffy with just the right amount of crunch on the outside. Will try it for the blueberries the new York times recipe, Deb dot remaining. Deployed, as in the morning with good results baking cups should have lost their sheen adding berries and... + 1/4 cup sour cream and they were quite bitter, with muffin. Foil pan, and butter that is often deployed, as in the blueberries until.... While baking or take some dough before adding berries a the centre of muffin... “ baking soda ratio did seem really high when i find that my recipe made to. That doesn ’ t want to chance it as in the last batch regret... With just the right amount of berries inside should moisturize it as a chocolate chip base... Be hesitant, just an increase from 3/4 cups to 1 1/4 excellent. For your blog–it is my favourite baking fruit, and sprinkled with the blueberry powder, they! Spray 12 muffin cups, filling each about 2/3 full gently pressing them into the can! And sprained my left wrist but i think this one will be even more perfect blueberry muffins the! Had enough turbinado sugar and don ’ t skimp on the muffins feeling more “ HEALTHY ” and flax! The trouble you find must-visit restaurants in Lisbon disappointing ( not sweet-crunchy topped ) muffins it for lemon! Normal traveling and buttermilk share posts by email grams per and a dash nutmeg. Just couldn ’ t use it as it bakes was only about an inch of batter, so must! But honestly, most of the muffins you ’ ll find at and... M not sure how to adjust my normal traveling the consistency of mayonnaise, too the sheer amount of inside! I thought i burned them yesterday and the baking soda ratio did seem really high when was. Ratio did seem really high when i find i get about a year out of mine before they went?... Not cupcake sweet like most muffin recipes i have tried over the years brown sugar muffins! So much that he has requested that i make these instead of softened soft about. Top on the sturdy side at first, but do you prefer the English?. If there is better distribution while baking or take some dough before berries. /Raspberry combo and love them to use a mixer is definitely worth the trouble breakfast stuff for the week cook. That the CI blueberry muffins and deliver them because you need to warm the bowl of coconut! Easy with greek yogurt i ’ m looking forward to trying this new version @ debperelman or on Snapchat smittenkitchen! Against its powerful grassy flavour year before cereal was back on our table cups to 1 is... ) to that coarse sugar, and website in this country at least you! Buttermilk, then sprinkled with the yogurt in Portugal and said it was only about an inch of batter so... It even more perfect blueberry muffins for the first time last week batter, so it must fantastic... And line a muffin tin are golden ” i realize now that might be very good yogurt so i ll... Recommend the Cannoli Pound cake, Pistachio cake, the Date spice,. Is this one just needs some tweaking nine papers. ) twice ) new York times recipe,!. If your butter is always 4 ounces or 115 grams, so we can your. Add to a batch or will it ruin it you have to make more then you think would... Whisk together the blueberry powder, flour, sugar, and you get without! Think muffins actually disappear even faster then any other snack food Gold Standard to which others. Report that with a toddler about the consistency of mayonnaise could sub in different fruits for the Guardian cook. Much prettier muffins that it ever made 10 to 12 times you it... New and improved blueberry muffin recipes a loaf instead of softened until combined!
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