perfect blueberry muffin loaf

It’s been aboutwhat how has it been almost 8 yearssince Ioverhauled an old blueberry muffin recipe in the archivesto turn them into what I consider the highest calling of the category, perfect in taste (not too sweet, dreamy crumb, lemon scented, absolutely riddled with blueberries, and finished with the crunchiest bronzed lid, perfect for lifting off in a satisfying shell and swiping the underside with salted butter) and ease (one-bowl, hand-whisked, even measurements, fuss free ingredients). Because who cares if a muffin recipe is perfect if I can’t throw it together half-asleep like the zombie I am most mornings? I’m thrilled that somanyof youagreed. And while I know that hundreds of us each year turn them into a blueberry muffin loaf cake simply by pouring the batter into a loaf pan and baking it, I’ve done it too and it’s time to admit that I’m never satisfied with the outcome because the loaf was underfilled and deprived of the muffin top dome on top that’s everything to me. I mistakenly thought it might need a simple math equation to adjust (1.5x?) and as usual it was more complicated (1.6x butter, 1.3x yogurt, 2x eggs…) and now every surface of my kitchen is covered with rejected muffin loaf tests but it was worth it because this is perfect and I don’t think I will ever rifle through the cabinets looking for paper liners again. This is everything a perfect blueberry muffin should be in one giant, craggy, crunchy loaf with real “Take me with you!” energy. It’s ready for picnics, friends, tea, brunch, bake sales, teacher and librarian appreciation weeks. It’s also for 90 minutes from right now, because we’ve waited long enough. Podcast!The sixth episode of my new podcast with J. Kenji Lopez-Alt,The Recipe with Kenji and Deb, is out and it’s all about iceberg wedges, one of my forever favorites. You can listen to it anywhere you get your podcasts and I’ve set up a newpodcast tab/page where you can keep up on it here, too. We have new episodes every two Mondays. We’ve been working on this behind the scenes for the last year — I hope you enjoy listening along. 6 months ago:Brown Butter Brown Sugar Shortbread1 year ago:Smashed Chicken Meatball Sliders2 years ago:Simplest Mushroom Pasta3 years ago:Classic Shortbread4 years ago:How I Stock The Smitten Kitchen5 years ago:Braised Ginger Meatballs in Coconut Broth6 years ago:Fig NewtonsandCrispy Tofu Pad Thai7 years ago:Granola Bark8 years ago:Caramelized Brown Sugar Oranges with YogurtandPotato Pizza, Even Better9 years ago:Why You Should Always Toast Your Nuts (Please!)andObsessively Good Avocado-Cucumber Salad10 years ago:Dark Chocolate Coconut MacaroonsandBaked Eggs with Spinach and Mushrooms11 years ago:Spinach and Smashed Egg ToastandBee Sting Cake12 years ago:Over-the-Top Mushroom QuicheandBanana Bread Crepe Cake with Butterscotch13 years ago:Blackberry and Coconut Macaroon Tart14 years ago:Baked Kale ChipsandAlmond Macaroon Torte with Chocolate Frosting15 years ago:Artichoke-Olive CrostiniandChocolate Caramel Crackers16 years ago:Spring PanzanellaandLemon Yogurt Anything Cake17 years ago:Arborio Rice PuddingandGnocchi with a Grater