Today, I present to you the perfect muffin recipe. That’s what Deb of Smitten Kitchen called it, and after trying her recipe last weekend, I can confirm that the recipe is, indeed, quite nice. Update, 10 years later: I actually prefer these healthy blueberry muffins to this recipe! The muffins turned out so light, fluffy and flavorful that no one could tell they were wholesome muffins masquerading as crazy-delicious muffins. I used whole wheat pastry flour to ensure that the muffins would end up as light and fluffy as they would using white flour. Greek yogurt and lemon zest lent a decadent texture and flavor, respectively. For the fruit, I used blueberries and blackberries, whereas Deb used blueberries only. Neither of those berries are in season, but you could certainly substitute other seasonal fruit or frozen fruit. You can’t go wrong with this versatile recipe!
I can’t wait to try making these muffins with chopped apples and cinnamon, cranberries and whatever else I can find. What will you try?
