Thursday, January 29, 2015

The Best Blueberry Muffins Ever

The best blueberry muffin recipe ever! Perfectly moist with a tall, sparkly crown. Just one bowl! Plus muffin tips and troubleshooting!


Behold. The perfect blueberry muffin. After weeks of experimentation and tweaking, it's finally here. It is moist and fluffy, just as I dreamed it would be. It has the tall, perfectly cracked crown, sparkling with sugar. It even passed the squishy test, the perfect pillowy softness when lightly squeezed. Plus, it only dirties one bowl. 



 
If any of you are frequent readers, you know that I speak the truth that I've been on this muffin kick for a while. And if you follow on Instagram, you have seen first hand a small sampling of the ridiculous amount of muffins I have made during The Great Muffin Experiment of 2015. 
 



My sister Nemo and I have made such an obscene amount of muffins in the last couple weeks. It's really all a blur. I don't remember how it even started. Every day I would make multiple mini batches of muffins. I would only make two at a time, measuring out tablespoons of eggs so that I could bake just two at a time. Then we would let them cool, carefully dissect them, take notes, and then start all over again. 



 
On Monday, I came home from work and asked my sister if she had made any muffins while I was gone. I had gotten antsy sitting at my desk all day, daydreaming about The Great Muffin Experiment. I looked at her notes and made new adjustments and made another batch before I went to bed. 

On Tuesday, I was becoming discouraged. So many muffins. So many variables. Would we even recognize the perfect one now if we saw it?

"Listen, Yammie," said my wise, older sister, "All of the muffins we have made so far are better than any I've ever had. We can't give up now though, so close to the end. The perfect muffin is now within our reach. We will know it when we see it."

On Wednesday, we finally achieved our goal. I baked the full batch at long last. 

Later that day, Nemo texted me a picture of the muffins at Starbucks and said, "We win."
 



Tips for Baking the Perfect Blueberry Muffin

I suppose I should record here a few of our findings from The Great Muffin Experiment, even though now that I have this awesome recipe, I won't have to think about this stuff EVER AGAIN.

1. Sugar- If you've ever made muffins that have sunken in the middle and have a chewy top around the edge, too much sugar is most likely the culprit. Not enough sugar and, well... they won't be sweet.

2. Flour- Too much flour and muffins will be too dense. Adding more flour can also help add some height to your muffin though. 

3. Oil- Adding too much oil will make a greasy muffin. Oil stays liquid at room temp which means that it keeps your muffin moist, so make sure you have enough.

4. Baking powder- Don't think you can just add more baking powder to make your muffins taller. If the batter isn't thick enough, it will just cause them to spread so you have wide, flat-topped muffins. 

5. Sour Cream- Sour cream enhances the texture of the muffin and also adds flavor. Adding sour cream helps to add thickness to the batter without having to add extra flour. You can also use yogurt for the same effect. 

6. Temperatures- The temperature affects the rise and bake time of the muffin. Baking at 400ºF will give your muffin a good rise so you'll have nice tall muffins, but they might get too brown. Baking at 350ºF will give you shorter muffins that don't brown. We liked 375ºF the best for tall, golden brown muffins.

7. The Blueberries- Fresh blueberries are, of course, the best. You can use frozen though too, which is what I did for all of the experimentation. Frozen blueberries will increase bake time and may reduce the rise of the the muffin. I like to reserve some of the berries to press into the tops so they're visisble.

8. Filling the tin- How do you make a muffin with a tall crown? If your batter is thick enough, you should be able to fill the muffin tin to the very top. As the muffin rises, it will produce a tall crown that creeps over the edges, creating that familiar muffin top that we know and love. If your batter is too thin and you attempt to fill the muffin all the way, it will just run all over the place and will stick to the pan.
 
 

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17 comments:

  1. The squishy test ;) that's too cute. The muffins look so vibrant! They're gorgeous.

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  2. Thank you for the ultimate in blueberry muffins! You are a study in persistence!

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  3. These are surely the perfect blueberry muffins! I am making them for the second day in a row, right now! Thank you so much!

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  4. Mmm...baking some of these this morning. Can't wait.

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  5. Thank you! They are fantastically delicious!!!!

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  6. Just made these and they came out scrumptious....Thanks A Bunch♡

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  7. Has anyone tried apple sauce for part or all of the oil. Perhaps melted butter? These just tasted like vegetable oil to us.

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  8. These became an instant family favorites!!! Thank you much for the recipe!!!!! I also made an "Orange Raspberry" variation of this recipe. I substituted the milk for fresh squeezed orange juice and the blueberries for fresh raspberries. I also added a tablespoon on orange zest, for a punch of flavor. They were delicious!!! Thank again for the recipe!!! Much success!!!

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  9. I made these for my sweetheart before we were even engaged. Its something we still smile about. Thank you the muffins are superb!

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  10. I found these searching through a ton of different recipes looking for THE ONE and these looked and sounded fantastic so I just pulled a batch out of my over 5 minutes ago and they look phenomenal! I can't wait for the kids to get home and try!

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  11. These muffins didn't quite work for me. Not sure if I went wrong somewhere in my measurements, usually I am very meticulous about these things. Sure they were moist but they tasted like they had WAY too much sour cream. It completely overpowered the muffin. My boyfriend wouldn't eat them, I ended up throwing them out :(

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  12. What about using canola oil vs vegetable oil? Will that make a difference? My muffins were tasty but felt very heavy and were dense....not cake like.

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  13. What about using canola oil vs vegetable oil? Will that make a difference? My muffins were tasty but felt very heavy and were dense....not cake like.

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  14. I doubled the recipe. Used large muffin cups. The bottom did not cook through. Tops did not rise. 🥺 I just bought the baking powder one day ago. What went wrong????!??

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    1. If you use jumbo muffin tins you will have to bake at 350 for 40 minutes! I'm not sure if you meant that you used jumbo, but if you did, that could have been the problem!

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  15. This is a Pintrest success. When you wake up at 7:30 in the morning and want blueberry muffin you make them! Because this was on a fly and I have a weird milk allergy - I had to make a few subs. I did use nonfat plain greek yogurt instead of the sour cream and I had to use sweet cream natural creamer as a sub for milk (that weird milk allergy - don't keep milk around too much.) The muffins were great! Great recipe!

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  16. This is the perfect blueberry muffin recipe! My whole family loves them! I made them in a mini muffin tin and baked them at the same temp for about 12 minutes. I also love your pumpkin bread recipe! I’ve been making it for several years.

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