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Rachel Cooks Every Day

Thoughts from the kitchen of an everyday cook.

Recipe Review: Perfect Blueberry Muffins from Smitten Kitchen

I have now made Smitten Kitchen's Perfect Blueberry Muffins three times, which I feel entitles me to declare that they are, indeed, perfect.

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First of all, this recipe makes nine muffins. This is precisely the amount of muffins I can handle in my home at any given time.

I've made this with both fresh and frozen blueberries, and they are dense and moist and sweet either way. I slightly prefer them with fresh, but will probably make them with frozen berries until fresh are back in season. If you use frozen, definitely use the smaller amount of berries in the range she gives.

I also made these without the turbinado sugar (or "Sugar in the Raw") on top the first couple times, because I didn't own any. They were excellent without any sugar on top, and transcendent with some regular granulated sugar showered on them after baking. Realizing I was not about to quit these muffins in the near future, I caved and bought turbinado today, and then obviously had to make these again.

And they were perfect.