Monday’s Muffin: Sous Chef’s Blueberry Muffins

by sous-chef on May 16, 2011

Sous Chef here today, back from school and in the kitchen again for the summer! Muffins have always been some of my favorite things to bake, and so some of you may not be surprised to see me again whipping up this week’s Monday’s Muffin.

After looking through some of the recent muffin entries, part of me wanted to stray from the Kitchenarian’s elaborate and savory muffins. I wanted another simple recipe like my previous chocolate chip muffins, and so when my brother requested some blueberry muffins, I immediately agreed. Blueberries are a well-known weakness of mine. No matter what I’m adding them to, they always make me think of summer. I could not have chosen a more appropriate recipe for this time of year.

This recipe whipped up together faster than I thought, and the entire process was flawless. I had a minor kitchen fiasco over the weekend with a cake I was trying to make (Kitchenarian ended up saving the day and putting the batter into cupcakes) and so I was very pleased to have this experience run smoothly. The muffins came out better than I imagined, so delicious! Not as sweet as some recipes I found, but the flavor of the blueberries themselves really bring out the natural sweetness here. Starting off the morning with these blueberry muffins felt like the proper way to begin my summer.  Recipe adapted from Smitten Kitchen’s Perfect Blueberry Muffins.


6 tablespoons unsalted butter, softened
½ cup sugar
1 large egg
¾ cup buttermilk
½ teaspoon vanilla
1 ½ cups all-purpose flour
1 ½ teaspoon baking soda
¼ teaspoon salt
1 cup blueberries, fresh

Preheat to 375. Beat butter and sugar with electric mixer until light and fluffy. Add egg and beat well, then buttermilk and vanilla. Put flour, baking powder, baking soda and salt into a sifter and sift well. Slowly add dry ingredients to the mixer, beating on low speed. half of dry ingredients over batter. Coat the blueberries in flour (so they don’t all fall down to the bottom of the muffin pan) and gently fold into batter. Fill muffin cups ¾ full; dough will be thick.

Bake for 25-30 minutes or until golden brown on top. Let cool and then enjoy!  Makes 10 to 12 muffins.

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{ 12 comments… read them below or add one }

Nikki @ The Tolerant Vegan May 16, 2011 at 11:54 am

Oohhh those blueberries look like they are calling my name!


Mary @ Delightful Bitefuls May 16, 2011 at 11:55 am

Mmm! Those looks perfect! Love the bold blue!

Mary xo
Delightful Bitefuls

Reply May 16, 2011 at 12:19 pm

YUMMO! They look oh soooo good! I’ve also made SK’s blueberry muffins, and they are beyond amazing!


Sandra's Easy Cooking May 16, 2011 at 1:18 pm

I love these..they looks amazingly delicious, and I love your photo too!!!!


yummychunklet May 16, 2011 at 5:34 pm

I remember seeing these on Smitten Kitchen as well. Yours look delicious!


Happy When Not Hungry May 16, 2011 at 6:04 pm

These muffins look beautiful! That’s so nice Sous Chef is back for the summer too 🙂


Emily @ Life On Food May 16, 2011 at 7:18 pm

Perfect timing with the fresh blueberries finally appearing. Lovely photos!


briarrose May 17, 2011 at 10:07 am

Lovely….blueberries always make such a beautiful muffin. My heart (ok tummy) cried out for a little bit of streusel topping though….cause I’m greedy like that. 🙂


Tiffany May 17, 2011 at 1:07 pm

These are beautiful!


Kita May 17, 2011 at 5:54 pm

Ive been lured in by all the blueberry muffin posts lately! These look awesome.


Tes May 18, 2011 at 9:46 am

Wow what a lovely muffin 🙂 This sounds so right for summer brunch 🙂


Angela@RecipesFromMyMom June 16, 2011 at 9:47 am

I buzzed these back in May but this morning I actually needed a muffin recipe and remembered seeing this one. It’s so good and the muffins are light & fluffy, not too sweet. I was out of buttermilk so I combined some Greek yogurt with a little milk and it worked just fine.


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