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Monday’s Muffin: Sous Chef’s Blueberry Muffins

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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