perfect blueberry muffins
When blueberries first show up at the market, it feels like sacrilege to bake with them — ditto with raspberries, blackberries and strawberries. Mother Nature made them perfect! Why drown them in batter, wilt them with heat and then leave them out to dry? What brutes we’d be! But there’s a day in August — I think it might have been yesterday* — when something shifts. The high for the day is in the 60s, you run out to the market and what is this? Did you wish you’d brought your ? How ! And all of a sudden the prospect of a berry baked into something warm and cozy, that you might eat with your first hot coffee of the season, seems very right.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
- 1/2 cup (3 1/2 ounces or 100 grams) sugar
- 1 large egg
- 3/4 cup sour cream or plain yogurt
- 1/2 teaspoon grated lemon zest
- 1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
- 1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
- 1/4 teaspoon (1 gram) baking soda
- 1/4 teaspoon (2 grams) salt
- 3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)