The Best Blueberry Muffin Recipe!

June 20, 2015

The best blueberry muffin recipe ever! The perfect blend of not-too-sweet and great texture.

The best blueberry muffins ever!!

I know that it’s a pretty lofty claim, but I think I’ve stumbled upon the best blueberry muffin recipe ever. I have always loved the Smitten Kitchen Blueberry Muffin recipe. It has been my go-to recipe for years now, with the perfect combo of sweetness and texture. As I prepared to make that recipe this morning, I realized that I didn’t have the required amount of butter. So I modified it and substituted some of the butter with coconut oil. I also didn’t have a lemon (for the zest), so I subbed orange zest instead. I also was scraping down to my last bits of sugar, so I had to modify that as well. I ended up subbing some of the sugar with the sweetness from a half banana. The result was pure bliss for my family. My kids ate a bunch of these. “These are the best blueberry muffins you’ve ever made. You need to go write this recipe down before you forget it!” proclaimed my husband, who is not usually a big fan of muffins, due to the carb overload and ultra-sweetness. Hearing those words from him prompted this post!

Recipe (modified from the Smitten Kitchen recipe):

  • 3 tablespoons unsalted butter , softened
  • 2 tablespoons coconut oil, softened
  • 1/3 cup sugar
  • 1/2 of a medium banana, sliced very thin
  • 1 large egg
  • 3/4 cup sour cream or plain yogurt
  • 1 teaspoon grated orange zest
  • 1 1/2 cups all-purpose 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 am very partial to Trader Joe’s Wild Boreal frozen blueberries, due to their superb flavor.

 

Preheat oven to 375°F. Spray a muffin tin with cooking spray (I love Trader Joe’s coconut oil spray). Beat butter and sugar with an electric mixer. The add the egg and beat well, then the yogurt and the orange zest. Put the flour, baking powder, baking soda and salt into a sifter and sift half of the dry ingredients over the batter. Mix with the electric mixer until combined. Sift remaining dry ingredients into the batter and mix with a spatula just until the flour disappears. Gently fold in your blueberries and bananas. The dough will be thick, resembling a cookie dough, which is why an ice cream scoop or a spoon is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full. Bake for 20 to 25 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.

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