Recipe from Michelle Lopez
Adapted by Erin Jeanne McDowell
- Total Time
- About 35 minutes, plus optional resting
- Rating
- 4(996)
- Notes
- Read community notes
Michelle Lopez, the author of “Weeknight Baking: Recipes to Fit Your Schedule” (Simon & Schuster, 2019), was inspired by the oversize muffins at Levain Bakery when she developed this recipe. The keys to the loftiest muffins? Plenty of batter and a high oven temperature, which ensures that they rise quickly and bake with a beautiful top and a tender interior. For the best results, rest your batter before baking. One very important tip: Spray the muffin pan and its edges generously with nonstick cooking spray. When the muffins come out of the oven, immediately use a small offset spatula to gently release their edges from the pan, then let them cool completely before removing them. You can use frozen blueberries instead of fresh, but be sure to thaw and drain them, then let them come to room temperature before adding them to the batter. —Erin Jeanne McDowell
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Ingredients
Yield:4 muffins
- 1¼cup/160 grams all-purpose flour
- 1teaspoon baking powder
- ¼teaspoon kosher salt
- 4tablespoons/55 grams unsalted butter (½ stick), at room temperature
- ½cup/100 grams plus 4 teaspoons granulated sugar
- 1large egg, at room temperature
- ¼teaspoon vanilla extract
- ¼cup/60 milliliters whole milk, at room temperature
- 1¼cup/180 grams fresh blueberries, at room temperature
- Nonstick cooking spray
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
431 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 2 grams dietary fiber; 35 grams sugars; 7 grams protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a medium bowl, whisk together the flour, baking powder and salt.
Step
2
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and ½ cup sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, then mix on low speed until fully incorporated, about 1 minute.
Step
3
With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk. Mix until just combined, scrape down the sides of the bowl, then mix for 30 seconds more. Scrape down the sides of the bowl.
Step
4
Using clean hands, mash ¾ cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
Step
5
At this point, the muffin batter can be covered and allowed to rest at room temperature for up to 1 hour. If not resting the batter, heat the oven to 400 degrees.
Step
6
Generously spray the corner 4 cavities of a muffin pan (preferably nonstick) with nonstick cooking spray. (Make sure to spray around the top edges of those cavities, too, since the tops spread.) Evenly divide the batter across the prepared cavities. (They will appear very full.) Sprinkle each muffin with 1 teaspoon granulated sugar.
Step
7
Bake the muffins until the tops are domed and golden brown at the edges and a skewer inserted into the center comes out with a few moist crumbs, 22 to 24 minutes.
Step
8
When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.
Tip
- Spray the muffin pan and its edges generously with nonstick cooking spray. When the muffins come out of the oven, immediately use a small offset spatula to gently release their edges from the pan, then let them cool completely before removing them. You can use frozen blueberries instead of fresh, but be sure to thaw and drain them, then let them come to room temperature before adding them to the batter.
Ratings
4
out of 5
996
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Private Notes
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Cooking Notes
Jay
Use buttermilk instead of whole milk. And add a large pinch (about 1/8 tsp) baking soda to dry ingredients.
Bev.
Thanks for the smaller recipe! One question: Would butter and flour or paper muffin cups work as well instead of using nonstick cooking spray which I never buy or use?
Great small batch recipe! Quite sweet!! Insrructions need rewrite!!!
Great small batch recipe. Too sweet for me. Recommend cut sugar to 1/3CInstructions need to be simplified and edited. Who uses a stand mixer for a small batch recipe? Easily done by hand with a spatula. Why is the oven temp in Step 3 and the baking time in Step 6, rather than both in Step 7, the last step?Overall, the instructions could be revised or edited to greatly improve readability
Ellen
With a regular muffin tin, this made 6 *very* generous muffins. I’m guessing the recipe was tested with a jumbo tin.
Leslie
Try adding a pinch of ground cardamom to the batter, it makes a huge difference in the depth of flavor of blueberry muffins -- takes it to the next level!
Dan Findlay
2 tablespoons to 1/4 cup sugar, at most, in the batter. These are supposed to be muffins, not candy.
Mary
Zest a half of a lemon into the batter.....yum!
CD
I cut back the sugar to 1/3 cup, added 1/8 tsp baking soda, and used frozen blueberries (dredged in four before adding to mixture, none were mashed). Used paper muffin cups. They're beautiful and taste delicious!
Bob C
A half cup of sugar for 4 muffins is a LOT.
amie
Made two subs; buttermilk ISO milk cuz I had it and wanted to use it and white whole wheat flour ISO all purpose for same reason as BM. The muffins were great and big enough husband and I shared one. We could not wait for the full hour to cool as they looked so delicious. Will make again. Thanks for the recipe.
Cathy
I used frozen blueberries. Kept them in the freezer until the last minute then mixed in a little flour. When I added them to the batter I did it fairyy quickly so they didn't have time to melt and turn the batter an ugly blue. I allowed a little extra time cooking due to the frozen blueberries.
Leslie
If you don't have or don't want to use nonstick cooking spray, just use a pastry brush to paint on a thin layer of vegetable oil onto your surface. It does the same thing, just without the aerosol.
Martin
Pray tell, why do we need SEVEN TEASPOONS of sugar per muffin?
brutallyfrank
These were really good but the recipe made 7 muffins, not 4. And they were still huge. I added slivered almonds to the top instead of sugar, which gave them a nice crunch.
Laura
Am I missing something? If not resting the batter heat the oven to 400. And if resting the batter, what temp should be used?
Kelly L
These turned out great with using almond flour. It made 4 jumbo muffins, as other commenters have said. To the person who suggested adding some cardamom, I salute you. Delicious!
Mike
Very good muffins and the smaller batch size is a real plus. I substituted canola oil for the butter and they still had great flavor.
Cooking for Two
Made this with 1/4 cup of sugar in a regular size muffin pan (recipe makes 6) with paper muffin liners. Very, very good!
Katie F
Hi All, I made first time through as written. Produced 4 exuberant delectable muffins in standard-sized tin. In an effort to save time in the morning…has anyone tried making up and portioning the batter the night before baking, and storing it in fridge?Not too sweet for me; muffins are cake individually guised, not an everyday indulgence. If you want a low-sugar “healthy” muffin, pick another recipe instead of scolding the author and your fellow cooks.
M R-C
This recipe produces muffins with an ideal texture and taste. Easily comes together, accepting of substitutions. Get out the ice cream scoop: you'll get six standard size muffins from this recipe. If you are subbing out wild blueberries, a cup is the perfect amount. Toss frozen berries with a bit of flour before adding them in the final step.
ann
What is the temp supposed to be.
Dana
Have made these a bunch but did a fun twist this time - I did split the flour with 3/4 cup AP four and 1/2 cup cornmeal, used buttermilk, and added a handful of chopped basil from the garden - yum!
Anthy
Bake the muffins at what temperature? Big miss
Maxine
400 degrees - see step 5 in the recipe These muffins are fabulous if you use flavourful and fully ripened berries. Yields 8 regular-sized muffins.
Melissa
These were pretty disappointing. First off, as others have mentioned, this recipe must have been tested in a jumbo muffin pan; there was more than enough batter to generously fill 6 regular muffin cups. Second, these were so, SO sweet. If I were to make these again (I doubt I will), I would cut the sugar by half. I was attracted to the recipe because it made a small amount, but I should have just made the tried-and-true Jordan Marsh recipe and just make a half batch.
LOLA
After reading the other comments, I added 1/4tsp of cinnamon and cardamom, zest of 1/2 a lemon, 1/8tsp baking soda, and put only 1/3c of sugar. It NEEDS the 1/2c! They are bland :( and normally I don’t like very sweet desserts either. Maybe my diamond kosher salt wasn’t the standard used? I’ll up the salt next time too. I added a mix of turbinado sugar and regular sugar to the top and it added a good crunch. Also based on another comment, I used a “ribbon stage” technique, amazing texture!
MLK
thank you for the helpful hints, was wondering if lemon work well with cardamom, i enjoy both flavors separately, but haven't used them in tandem. Also, the sugar reduction is helpful. Question, i'm not very experienced in these terms, what is a "ribbon stage?" Thanks for your time.
Natalie
Delicious. Try it with mango instead of berries!
Rachel W
Absolutely perfect (I swapped the milk for buttermilk and back at 375)! I also used regular tins and got 7, perfect. I’ll double or triple the recipe and make a bigger batch this week. Everyone is enjoying them.
Aisha
Don't worry about how full the (regular size) tins are -- the batter is thick enough that it won't spill, only spread enough to create a dome. I thought the amount of sugar in the batter was fine -- it's important structurally, not just for sweetness -- but 1 or 2 tsps seems enough for sprinkling on top.
Dan
I used 67 grams sugar, baked in a regular muffin tin, and topped with turbinado sugar for a little extra visual interest. Produce 6 delicious and perfectly sized muffins.
LR
These had very little taste…quite bland and odd texture. Definitely spongy, more cake than muffin. As others said, way too much batter for four in standard muffin tins. I would not make these again!
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