Smitten Kitchen's perfect one bowl blueberry muffins
Deb Perelman's absolutely perfect blueberry muffins - they are even made in one bowl! They have a beautiful dome and are soft, fluffy with just the right amount of crunch on the outside. Double the recipe so you'll have enough to share!
Keyword: Breakfast, Muffins
Author: Eva Bakes
5Tablespoons (70 grams)unsalted butter
1/2cup (100 grams)granulated sugar
1/2teaspoonlemon extractor the juice and zest of one lemon
15.3 ounce containerplain Greek yogurt
1 and 1/2teaspoonsbaking powder
1 and 1/2cups (195 grams)all-purpose flour
1 and 1/2cups (255 grams)blueberries, fresh or frozen (if frozen, do not thaw)
Rawturbinado sugar, for sprinkling
Preheat your oven to 375 degrees F. Generously grease or line a standard muffin pan and set aside.
In a large microwave-safe bowl, melt the butter. Stir in the sugar and mix well. Then add the lemon extract, Greek yogurt and egg. Mix until everything is uniform. Add in the baking powder, baking soda, and salt. Mix well. Fold in the flour and mix until a few dry streaks remain. Toss in the blueberries and mix until no dry streaks remain. Do not over mix. The dough will be very thick.
Evenly distribute the batter and portion into your prepared muffin pan, filling each well about 3/4 full. Sprinkle the tops with the turbinado sugar if desired.
Bake in your preheated oven for 25-30 minutes or until the tops turn golden brown. Allow the muffins to cool about 10 minutes before transferring to a wire rack to cool completely.
Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator. They will keep for several days.Source: Barely adapted from smitten kitchen Every Day by Deb Perelman