Tag: Muffins

Blueberry muffins!

Blueberry muffins!

Blueberry muffins!

Before we get to the cooking, let me apologize for having been so long since my last post. I’ve been stage managing a show and we open tonight (!), so the past week and a half have been a bit crazy. I’ve been doing plenty of cooking (baking, mostly), but haven’t had time to actually write on here.

Now onto the food. A few weeks ago, Jonah said to me, “Sometime we should make muffins for breakfast.” He was right. We often eat cereal and yogurt or eggs and toast for breakfast, but we don’t do a lot of pastry/baked goods. So the other day before I headed off for a day of climbing and rehearsal, I jumped on the chance to make us some classic blueberry muffins. After looking in some of our cookbooks and at my favorite blogs, I settled on a recipe from Smitten Kitchen. I wanted muffins that were perfectly moist and had a good blueberry-to-batter ratio, and these were the perfect match.  I always like muffin recipes (and coffeecake recipes) that call for yogurt or sour cream; I love the creaminess and moisture it brings to the food. The original recipe calls for lemon zest too, but we didn’t have a lemon, so I just left it out. This recipe made us a perfect 12 muffins.

Blueberry Muffins

Makes 12 muffins


5 tablespoons unsalted butter , softened
1/2 cup sugar
1 large egg
3/4 cup sour cream or plain yogurt
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting)


Preheat your oven to 375 degrees. In a mixer (or by hand if that floats your boat) beat the butter and sugar until it’s light and fluffy. Add the egg and comine well, then add the yogurt. In a separate bowl, combine the flour, baking powder, baking soda, and salt, mixing well. Now that you’ve got all your wet ingredients in there, you can start adding the dry ingredients. Add the dry to the wet in 2 batches, mixing well between them. Don’t overmix it though. As always, the less you handle dough/batter, the better.

Now the batter will be pretty dang thick, more like the consistency of cookie dough than muffin batter. Don’t worry your pretty little head though! Ours was particularly thick because we used a Greek-style yogurt. This is how it should be. Now carefully fold in your blueberries (or, as the little girl we nanny calls them, blueblerries).

Line your muffin tin with liners or spray them with cooking spray and fill them up to about 3/4 full. Put them in the oven for 25-30 minutes. The tops should be golden and a knife or toothpick should come out clean. Let them cool a bit on a cooling rack and then enjoy! Preferably while still mostly warm with a glass of milk.