The last time I made my usual blueberry muffin recipe, I wasn’t as happy with it as I remembered. Those muffins overflowed and flattened out, more of a mushroom shape than a nice, mountainous muffin shape. It was about then that Alton Brown published an updated version, which I tried – and wasn’t thrilled with because they were way too big, among other reasons. (His assertion that everyone loves a muffin top is inaccurate.) So I was pretty excited when Smitten Kitchen updated her blueberry muffin recipe. It made fewer muffins (9, a good number for a family of 2 1/2 people), looked easy to make, and took ingredients I had as long as I still had blueberries on hand.
I was impressed when I tried the recipe. The muffins assembled easily and quickly, and they turned out perfectly, as promised. They were fluffy and moist, even after a couple of days, and had lots of blueberries strewn throughout them. (Alex actually would like a little more muffin, and a little less blueberry.) I liked the hint of lemon in the muffin. The muffins rose and domed nicely – no batter overflowing onto the muffin pan and flattening out. I think this has become my new go-to muffin recipe.
- 5 tablespoons butter, melted
- ½ cup sugar
- zest from ½ a lemon
- ¾ cup plain yogurt
- 1 egg
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups flour
- 1¼ - 1½ cups blueberries (frozen are fine)
- 1½ - 3 tablespoons coarse or sparkling sugar
- In a large bowl, combine melted butter, sugar, lemon zest, yogurt, and egg. Whisk until smooth. Whisk in baking powder, baking soda, and salt, then fold in flour and blueberries, stirring until just combined. Divide batter between 9 greased or paper-lined muffin cups. Top with ½ or 1 teaspoon of sparkling sugar (more will make a crunchier top). Bake at 375F for 25-30 minutes (though mine were done at 20 since my oven runs hot), until tops are golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack.