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Perfect Blueberry Muffins


Adapted from Cook’s Illustrated and Smitten Kitchen
Makes about 12 standard-sized muffins

These muffins are best served right out of the oven and spread with room-temperature butter. You can substitute the crème fraîche called for in the recipe with sour cream or plain yogurt; buttermilk might work just as well. To prevent the mixture from turning blue, you may want to toss the berries in a tablespoon of flour, or you can fold in the berries when there is a little bit of flour left in from the dough. Both ways work equally well.


5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
1/2 cup (3 1/2 ounces or 100 grams) sugar
1 large egg
3/4 cup crème fraîche, yogurt, or sourcream
1/2 teaspoon grated lemon zest
1/2 cup (60 grams) whole wheat pastry flour
1 cup (128 grams) all-purpose flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) fine grain sea salt
3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)



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