I finally found a blueberry muffin recipe that doesn't disappoint! All my previous attempts have resulted in flat, dense, and ugly muffins that I pawned off to friends who will eat anything (thanks, guys!). This time, my muffins rose high for a beautiful, crusty domed top, and they were delicate and moist on the inside.
The recipe is from the NY Times, which I'm starting to realize has a trove of solid recipes. The average rating from reviewers is reliable - all five-star recipes have yielded five-star results. I don't bother with anything with four or fewer stars, so I have no idea what the lower bound is.
Here are the muffin game-changers that made this recipe a success:
- Crush half the blueberries before adding to the batter. This makes the muffin extremely moist and forces the desired appearance of blurted blueberries.
- With the remaining whole blueberries, toss them with a tiny bit of flour before adding to the batter. This prevents them from sinking to the bottom during the bake. Why not crush all the blueberries? Well, you have to show some restraint; otherwise, the batter might turn out completely blue. The variety in bursted-ness is appealing too.
- Sprinkle the tops with demerara sugar right before baking for a crunchy, cragged muffin top.