Smitten Kitchen Blueberry Muffins Recipe
If you love breakfast and you must try this Smitten Kitchen Blueberry Muffins Recipe. These muffins are famous for their crunchy tops and burst of juicy berries.
Ingredients
- 1.5 cups 190g All-purpose flour
- 3/4 cup 150g Granulated sugar
- 2 tsp Baking powder
- 1/2 tsp Fine sea salt
- 1/3 cup 80ml Neutral oil or melted butter
- 1 Large egg
- 1/2 cup 120ml Milk or Greek yogurt
- 1 tsp Vanilla extract
- 1.5 cups 225g Fresh blueberries
- 2 tbsp Granulated sugar
- 1/4 tsp Ground cinnamon optional
Instructions
Heat Your Oven
- Preheat your oven to 375°F (190°C). This high heat helps the muffins rise quickly. Line your muffin tin with paper liners or grease it well.
Mix the Dry Ingredients
- In a large bowl, whisk the flour, sugar, baking powder, and salt. Make sure there are no large lumps in the flour. This ensures a smooth batter later.
Combine the Wet Ingredients
- In a separate bowl, whisk the egg with the oil and milk. Stir in the vanilla extract until the mixture is pale. Using yogurt instead of milk adds extra moisture.
Fold the Mixtures Together
- Pour the wet ingredients into the dry ingredients bowl. Use a spatula to fold them gently. Stop mixing as soon as you see no more dry flour streaks.
Add the Fresh Blueberries
- Gently stir in the blueberries using a spoon. Be careful not to crush the berries or the batter will turn purple. Fresh berries work best for a bright flavor.
Fill the Muffin Tin
- Spoon the batter into the prepared muffin cups. Fill them almost to the very top. This gives you those beautiful, tall muffin tops that everyone loves to eat.
Add the Sugar Topping
- Mix the extra sugar and cinnamon in a tiny bowl. Sprinkle a generous amount over the top of each unbaked muffin. This creates a wonderful, crunchy sugar crust.
Bake Until Golden
- Place the tin in the oven for 20 to 25 minutes. The tops should be golden brown and firm. A toothpick should come out clean from the center.
Cool and Enjoy
- Let the muffins sit in the tin for five minutes. Carefully move them to a wire rack to finish cooling. Serve them warm with a little bit of butter.
Notes
- Use Frozen Berries: You can use frozen berries if fresh ones are out of season. Do not thaw them first. Just toss them in flour so they do not sink.
- Add Lemon Zest: Grate some lemon peel into the batter. The citrus flavor makes the blueberries taste even brighter and fresher.
- Switch the Sugar: Use sparkling sugar or turbinado sugar for the topping. The larger crystals stay crunchy even after the muffins cool down.
- Healthy Twist: You can replace half of the flour with whole wheat flour. The muffins will be a bit denser but very filling and tasty.
- Melted Butter: For a richer flavor, use melted butter instead of oil. Oil makes them lighter, but butter gives them a classic bakery taste.