The Perfect Blueberry Muffins from the Smitten Kitchen blog are truly perfect. I’ve made them several times and they never disappoint. The recipe makes 9 muffins, which is ideal for a two-person household. It feels abundant but not like I should freeze half of them.

I do recommend following Deb’s instructions and making the 9 muffins, otherwise they will not be as tall and craggy. And you should definitely seek out the turbinado sugar, that is really what sends these over the edge into perfection: it gives them that bakery vibe. (I would not recommend substituting regular sugar for this, it won’t give you the crunch.)

This time around I made these with a friend who came over. This is a one-bowl recipe so there wasn’t immediately a clear way to split up the work, but she handled the mixing while I flitted around the kitchen gathering ingredients and tools, prepping the pan, etc. It worked out really well.

This time around the blueberries turned the batter blue, but that doesn’t really bother me. If you want to avoid that, leave them in the freezer until the last minute and try to shake off any ice crystals that have formed inside the bag.