With a lot of these older entries, it’s been weeks since I made them and so I’m having to think back to what the process was like and what my overall impressions were. By the time this one gets posted, I’ll have made these Blueberry Muffins a total of four times– definitely one of the most repeated recipes from this lockdown list (along with Buttermilk Biscuits, Basque Cheesecake, and Blueberry Scones). I still had that large bag of blueberries taking up space in my freezer, so I wanted to go the classic route and find a recipe for Blueberry Muffins- something I hadn’t made before. It’s a favorite whenever I’m at a bakery or coffee shop, because unlike most pastries, I haven’t had a bad blueberry muffin– some better than others yeah, but by no means bad. Bon Appetit, one of my tried and true recipe sources, has a series called BA’s best which features the publication’s best tested and reviewed recipes, and they feature blueberry muffins made by Rick Martinez.
The recipe starts off similarly to making a cake by combining the wet ingredients and the dry ingredients separately. Flour, sugar, baking powder and salt are whisked together in a bowl. Rick calls for the addition of whole wheat flour, however I’ve checked nearly five stores at this point and no one seems to sell it on island. I just used the same amount of All Purpose which worked well. In a separate bowl, the wet ingredients are mixed together which include: yogurt, eggs, melted butter, lemon zest, lemon juice and vanilla. The blueberries then get tossed together with the dry mix before the two can be folded together. Again, the recipe calls for fresh, but really, frozen works great. And considering that they’re going to be cooked, I really don’t see the point in using fresh berries. Once the mix is cohesive, they’re portioned into a 12 cup muffin tin that’s been greased. Rick holds back a portion of the blueberries to dot the top with, followed by a sprinkling of raw sugar. The muffins then get baked until deeply golden brown and a toothpick comes out clean before they can be removed from the tin and let cool.
So are these the best blueberry muffins I’ve ever had? I can’t really say- but they do come quite close. The muffins aren’t overly sweet which really allows the blueberries and sugar top to shine. It wouldn’t hurt to add a touch more sugar to the batter in order to get it up to your liking. The muffin itself is pretty soft but still has that structure you’d expect from a muffin. I will say that I wasn’t a fan of the nutmeg as it almost overpowered the muffins. I’ve actually excluded it each time I remade this, and found that I liked them a lot better. One tip I’d offer is to actually use cupcake liners rather than baking them directly in the pan. The liquid from the blueberries as well as the sugar on top made it so they didn’t pop directly out of the pans as easily as I would have liked, but they certainly weren’t stuck. This recipe is definitely a keeper, and it’s so easy to put together, I can’t see myself ever using a box mix.
Full Recipe | Method by Rick Martinez of Bon Appetit: