SMALL-BATCH BLUEBERRY MUFFINS
Michelle Lopez, the author of "Weeknight Baking: Recipes to Fit Your Schedule" (Simon & Schuster, 2019), was inspired by the oversize muffins at Levain Bakery when she developed this recipe. The keys to the loftiest muffins? Plenty of batter and a high oven temperature, which ensures that they rise quickly and bake with a beautiful top and a tender interior. For the best results, rest your batter before baking. One very important tip: Spray the muffin pan and its edges generously with nonstick cooking spray. When the muffins come out of the oven, immediately use a small offset spatula to gently release their edges from the pan, then let them cool completely before removing them. You can use frozen blueberries instead of fresh, but be sure to thaw and drain them, then let them come to room temperature before adding them to the batter.
Provided by Erin Jeanne McDowell
Categories breakfast, brunch, breads, pastries, dessert, main course, side dish
Time 35m
Yield 4 muffins
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1/2 cup sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, then mix on low speed until fully incorporated, about 1 minute.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk. Mix until just combined, scrape down the sides of the bowl, then mix for 30 seconds more. Scrape down the sides of the bowl.
- Using clean hands, mash 3/4 cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
- At this point, the muffin batter can be covered and allowed to rest at room temperature for up to 1 hour. If not resting the batter, heat the oven to 400 degrees.
- Generously spray the corner 4 cavities of a muffin pan (preferably nonstick) with nonstick cooking spray. (Make sure to spray around the top edges of those cavities, too, since the tops spread.) Evenly divide the batter across the prepared cavities. (They will appear very full.) Sprinkle each muffin with 1 teaspoon granulated sugar.
- Bake the muffins until the tops are domed and golden brown at the edges and a skewer inserted into the center comes out with a few moist crumbs, 22 to 24 minutes.
- When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.
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Ruhan Ali
[email protected]I love these muffins! They're so easy to make and they always turn out perfect. I've made them several times and they're always a hit.
Murilo Pereira
[email protected]These muffins are the best blueberry muffins I've ever had! They're so moist and flavorful, and the blueberries are just perfect.
Marlene Mieles
[email protected]I've made these muffins several times and they're always a hit. They're so easy to make and they always turn out perfect.
maya nariman
[email protected]These muffins are delicious! I made them for a brunch party and everyone loved them.
Beatrix Spara
[email protected]I love these muffins! They're so easy to make and they always turn out perfect. I love the combination of the sweet blueberries and the tart lemon zest. They're also really moist and fluffy.
Jafar baloch
[email protected]These muffins are really good! The blueberries are nice and juicy, and the muffins are moist and fluffy. I would definitely make them again.
Muhammad Nadeem66
[email protected]These muffins are the best! They're so moist and flavorful, and the blueberries are just perfect. I love that they're not too sweet, and the lemon zest adds a nice touch of brightness. I'll definitely be making these again and again.
Nisiir Media
[email protected]I've made these muffins several times and they're always a hit. They're so moist and fluffy, and the blueberries are always plump and juicy. I love that they're made with simple ingredients and are so easy to make.
Annabella K
[email protected]These muffins are delicious! I love the combination of the sweet blueberries and the tart lemon zest. They're also really easy to make, which is a bonus. I'll definitely be making these again.
Awaisboxer Awaisboxer
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved them. They're so moist and flavorful, and the blueberries add a nice pop of sweetness. I'll definitely be making these again.
Humayra AHMED
[email protected]These muffins are so easy to make and they always turn out perfect. I love that I can use fresh or frozen blueberries, depending on what I have on hand. They're also a great way to use up leftover buttermilk.
Ga Hillbilly
[email protected]I was craving something sweet for breakfast this morning and decided to try these blueberry muffins. They turned out amazing! The muffins are light and fluffy, and the blueberries burst with flavor in every bite. I'll definitely be adding this recipe
Solangi Gulabsahib
[email protected]These blueberry muffins are the perfect way to start my day! They're moist, fluffy, and packed with juicy blueberries. I love that they're made with simple ingredients and are so easy to make. I'll definitely be making these again and again.