Today, I present to you the perfect muffin recipe. That’s what Deb of Smitten Kitchen called it, and after trying her recipe last weekend, I can confirm that the recipe is, indeed, perfect.
The muffins turned out so light, fluffy and flavorful that no one could tell they were healthy muffins masquerading as crazy-delicious muffins. I used whole wheat pastry flour to ensure that the muffins would end up as light and fluffy as they would using white flour. Greek yogurt and lemon zest lent a decadent texture and flavor, respectively.
For the fruit, I used blueberries and blackberries, whereas Deb used blueberries only. Neither of those berries are in season, but you could certainly substitute other seasonal fruit or frozen fruit. You can’t go wrong with this versatile recipe!
Please scroll down for the full recipe!
Perfect Muffin Recipe
Adapted from Smitten Kitchen, which was adapted from Cooks Illustrated.
Makes 9 to 10 standard muffins
Ingredients
- 5 tablespoons unsalted butter, softened
- 1/2 cup sugar (I used organic turbanado sugar)
- 1 large egg
- 3/4 cup plain Greek yogurt (I used 0% fat plain Chobani yogurt)
- 1/2 teaspoon grated lemon zest
- 1 1/2 cups whole wheat pastry 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). I suspect any muffin-friendly fruit would be great!
Instructions
- Preheat oven to 375°F.
- Line a muffin tin with paper liners or spray with nonstick cooking spray.
- If you have an electric mixer, use it to beat the butter and sugar until light and fluffy (that’s how Deb did it). I mixed the ingredients by hand, with a whisk, since I don’t have an electric mixer.
- Add egg and beat well, then yogurt and zest.
- If you have a sifter, sift together flour, baking powder, baking soda and salt and sift half of dry ingredients over batter. I don’t have a sifter, so I mixed the dry ingredients together in a separate bowl and added it to the bowl of liquid ingredients.
- Mix until combined.
- Sift (or add) remaining dry ingredients into batter and mix just until the flour disappears.
- Gently fold in your blueberries (or whatever fruit you’re using).
- Bake for 25 to 30 minutes, until the tops are golden.
- Enjoy!
I can’t wait to try making these muffins with chopped apples and cinnamon, cranberries and whatever else I can find. What will you try?
20 Comments
omg i loveeeee blueberry muffins and these look absolutely amazing! Thanks for sharing! :)
mmm those look so good! I would love one right now! I’ve made her blueberry crumb bars but used raspberries instead and they delish. I like your idea of adding blackberries.
Blackberries are my favorite, so I couldn’t resist adding some! Your blueberry crumb bars sound amazing. I hope you’ll post the recipe sometime!
I haven’t made muffins in forever. Those look so tasty! I think blueberry is my favorite kind of muffin.
I will attest to the perfection of these muffins! so good.
So after you commented on my soda bread I popped over to your site and have been on here for at least a half hour marking down ideas! I think we may be culinary soulmates. It’s a toss up of what I want to make first- your coconut pancakes or the sweet potato chili!
these look so yummy kate and as always, your photos are lovely!
You might consider submitting something to the editorial section of Bon Appetit magazine. Your blog deserves some national attention. Your pictures are always so great. Most classic.
Your comment made my day, Tracy! Thank you!
Ok, these just got out of the oven and are awesome!!! I made them with blackberries and are still warm in my mouth.
Found ya on tastespotting :) Can’t wait to see what else you come up with.
Hooray! So glad to hear you loved them. :)
this look amazing.. i love having blueberry muffin for breakfast to go with my coffee..i know this would be perfect. thanks for sharing this.
I LOVE your blog! I’m a new blogger & you are on my blogroll! These blueberry muffins look delish btw! :)
❤
-Elle Bomb
http://www.ellebeautiful.wordpress.com
I was a little worried because the batter was so thick. But they really are perfect! Thank you!
I’m so glad you enjoyed the muffins, Maria! Thanks for letting me know. I hope to try making them with orange zest and cranberries before the end of winter!
Oh I forgot to say that I made mine with blackberries and raspberries. I used coconut palm sugar instead of turbanado.
Just found your site, can’t wait to start exploring. Has anyone tried these with truvia instead of sugar?
Hi Megan, I’m sorry I didn’t respond to your question sooner. I got caught up in holiday festivities. I am not familiar with truvia and do not know if anyone has tried substituting it for sugar in this recipe, but if you give it a try please let us know how the muffins turn out!
I did try it, and although fluffy wouldn’t be my first adjective they’ve replaced my previous go-to recipie. Thanks for sharing!
Just made these today and totally worth it! I had some extra blueberries and greek yogurt to use up and this recipe worked great. I had never used whole wheat pastry flour before but I’m so glad I did! It was cheaper than I expected and the muffins had the greatest consistency.
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