As I mentioned in the Peach Buckle post, I am a big follower of the blog Smitten Kitchen. I’m going to take the risk of looking like a blog stalker, and re-post another one of Deb’s masterpieces. And then I’ll give it a rest for a while, I swear. It’s just that there’s so much great local fruit around lately, and Deb just keeps giving me delicious ways to use it up!
I love blueberry muffins. My mom used to make huge batches when I was little and our family would devour them in a few days. Her recipe was called “Helen’s Blueberry Muffins,” I can still see them written out in her recipe notebook. I don’t know who Helen was, but she made a good muffin.
However, the muffins I made today have blown Helen’s out of the kitchen. They are a masterpiece of a muffin. I think they’d be great with peaches or raspberries too. I followed the recipe pretty much to the letter, so I’m going to be lazy and just give the link to Perfect Blueberry Muffins.
I am usually rushed when baking, but today since I am procrastinating from all the things I should be doing, I decided to go all out with the hand mixer and the sifter. Actually following the recipe produced the fluffiest muffin to ever come out of my oven.
The only changes I made were to add a drop of vanilla to the wet ingredients, a squirt of lemon juice because I didn’t have a lemon for zest, I used 3% plain yogurt and I baked them in a 6 cup muffin tin. Deb’s recipe made 9-10 medium muffins, so I went for 6 monster muffins. They were perfectly done at 25 minutes.