Classic Blueberry Muffins


Classic Blueberry Muffins

The Blueberry Muffin has a leadership position in the pantheon of classic baked goods. It occupies a Zeus-like position within the hierarchy. I like to let the blueberries assert dominance in this recipe, so I typically don’t alter the recipe much. If you’re in the mood for something really quick, it is possible to make this recipe in about 30 minutes, depending on how prepared you are beforehand. However, I think it’s best to let the batter sit about 15 minutes to allow the ingredients to properly incorporate and to relax the stretched gluten.

People often talk about sifting dry goods as a necessity, but rarely ever do they expound on the purpose of it. Fear not my friends. I gotcha covered. Sifting is purported to do quite a few things. The most common explanation you will hear is that it thoroughly mixes the ingredients together. This may be true to an extent, but it doesn’t hold much credence in my mind because if the baking powder, baking soda, and salt are on top of the flour before it is sifted, it will no doubt be on top of the flour after sifting.

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The best reasons for sifting flour are to remove unwanted objects and to aerate the flour. Removing unwanted objects doesn’t need any explanation really, but aeration is important for a light baked good. Why? As with most baked goods, the answer is gluten. Aeration increases the separation between flour particles making the formation of gluten a bit more difficult because fats and other non-flour proteins are able to get between flour and water interfering with gluten formation. (Remember: gliadin + glutenin + water = gluten)

Assuming that there isn’t any unwanted substances in your flour, I don’t think that sifting in the literal sense is completely necessary. Due to a combination of time-saving and cheapness, I prefer to combine my dry ingredients in a bowl together. Then to use a fork to fluff the dry ingredients for a minute or so. This is a better way of combining all of the dry ingredients and it breaks apart the clumps of flour. If you have a food processor (and don’t mind clean-up), you can pulse the dry ingredients 3 times to incorporate and separate the dry ingredients.

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Dry Ingredients
All-Purpose Flour- 1 ¼ cup
Baking Powder- 2 tsp
Baking soda- 1 tsp
Salt- Pinch

Wet Ingredients
Sugar- ¾ cup
Vegetable Oil- ½ cup
Whole eggs- 2
Greek Yogurt- 1 cup
Heavy Cream- 3 tbs

Extras– 1.5 cups of blueberries


1) Combine and sift all dry ingredients
2) Combine all wet ingredients
3) Stir wet ingredients into dry ingredients just until incorporated
4) Let batter rest for 15-30 minutes (Preheat oven to 375°F)
5) Fill muffin tins ¾ths full
6) Bake for 15-18 minutes or until toothpick inserted in center comes out clean

Makes about 12 muffins