Wednesday, May 16, 2018

Smitten Kitchen's perfect one bowl blueberry muffins

Deb Perelman's absolutely perfect blueberry muffins - they are even made in one bowl! They have a beautiful dome and are soft, fluffy with just the right amount of crunch on the outside. Double the recipe so you'll have enough to share!

It may be hard to believe, but I've made about 80 different muffins on this blog. Eighty! That's almost a muffin recipe every week for two years. A good portion of my muffins have been blueberry, since that's the type my family and I enjoy.

Even though there are plenty of muffins to be eaten around here, I'm always on the lookout for another great recipe to try. I received Deb Perelman's second cookbook for the holidays and finally decided to bake something out of it.

The only minor edits I made were to add lemon extract and use Greek yogurt for these muffins. They baked up nice and fluffy, with perfectly domed tops. The turbinado sugar on top made the muffins nice and crunchy and even held up overnight.

Dare I say that these muffins really were perfect in every way. Well, except for the serving size. Even Deb complained that these only made 9 muffins, so I took her advice and doubled the recipe so I got 18 muffins to keep around the house.

Best of all, these are made in one bowl so there's minimal cleanup involved. That's good because you'll want to sink your teeth into one of these as soon as they're out of the oven. No time for dishes - must eat!

Smitten Kitchen's perfect one bowl blueberry muffins
  • 5 Tablespoons (70 grams) unsalted butter
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 teaspoon lemon extract (or the juice and zest of one lemon)
  • 1 (5.3 ounces) container plain Greek yogurt
  • 1 egg
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 cups (195 grams) all-purpose flour
  • 1 and 1/2 cups (255 grams) blueberries, fresh or frozen (if frozen, do not thaw)
  • Raw (turbinado) sugar, for sprinkling
Directions
Preheat your oven to 375 degrees F. Generously grease or line a standard muffin pan and set aside.

In a large microwave-safe bowl, melt the butter. Stir in the sugar and mix well. Then add the lemon extract, Greek yogurt and egg. Mix until everything is uniform. Add in the baking powder, baking soda, and salt. Mix well. Fold in the flour and mix until a few dry streaks remain. Toss in the blueberries and mix until no dry streaks remain. Do not over mix. The dough will be very thick.

Evenly distribute the batter and portion into your prepared muffin pan, filling each well about 3/4 full. Sprinkle the tops with the turbinado sugar if desired.

Bake in your preheated oven for 25-30 minutes or until the tops turn golden brown. Allow the muffins to cool about 10 minutes before transferring to a wire rack to cool completely.

Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator. They will keep for several days.

Yield: 9 muffins (I recommend doubling the recipe above!)

Source: Barely adapted from smitten kitchen Every Day by Deb Perelman

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