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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mirwais ahmadi
[email protected]These muffins were so easy to make and they turned out so delicious! I love that this recipe makes a small batch, so I can enjoy them fresh without having a ton of leftovers.
Aidan Kirk
[email protected]I'm not sure what I did wrong, but my muffins turned out really dense. I followed the recipe exactly, so I'm not sure what went wrong.
Maxamed Cadow maxamed
[email protected]These muffins were delicious! I used fresh blueberries and they were so sweet and juicy. I also added a little bit of cinnamon to the batter for extra flavor.
alloys ogamba
[email protected]These muffins were a bit dry, but they were still tasty. I think I'll try adding a little bit of oil to the batter next time I make them.
Hari Sapkota
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them. I think I'll try reducing the amount of sugar next time I make them.
Hanad Qaliif
[email protected]I'm not a big fan of muffins, but these were really good. The blueberries were perfectly sweet and juicy, and the muffin batter was so light and fluffy.
Scott Rawlings
[email protected]These muffins were a great way to use up some leftover blueberries. They were easy to make and they turned out really moist and fluffy.
Altaf ahemad 4g784
[email protected]These muffins were so easy to make and they turned out so delicious! I love that this recipe makes a small batch, so I can enjoy them fresh without having a ton of leftovers.
Waseem ali Mallah
[email protected]I'm not sure what I did wrong, but my muffins turned out really dense. I followed the recipe exactly, so I'm not sure what went wrong.
Raju Purja
[email protected]These muffins were amazing! I used frozen blueberries and they still turned out perfectly. I will definitely be making these again.
Caliyy Abayomi
[email protected]I found these muffins to be a bit dry. I think I overmixed the batter. Next time I'll be more careful to mix it just until the ingredients are combined.
Delores Herring
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them. I think I'll try reducing the amount of sugar next time I make them.
Michael koech
[email protected]I've made these muffins several times now and they're always a hit. They're so moist and fluffy, and the blueberries are always perfectly ripe. I love that this recipe makes a small batch, so I can enjoy them fresh without having a ton of leftovers.
Hope Kirby
[email protected]These muffins were easy to make and turned out great! I used fresh blueberries and they were delicious. I also added a little bit of cinnamon to the batter for extra flavor.
Penny Magakwe
[email protected]I'm not a huge fan of blueberries, but I really enjoyed these muffins. The muffin batter was so light and fluffy, and the blueberries added a nice burst of flavor. I'll definitely be making these again, even if I have to pick out the blueberries firs
kumar bishwakarma
[email protected]These blueberry muffins were a hit with my family! They were so moist and fluffy, and the blueberries were perfectly sweet and juicy. I will definitely be making these again.