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Blueberry Muffins

I love muffins. Muffins and scones actually, they are the perfect accompaniment to morning coffee. But I’m picky, with muffins especially. With muffins, I prefer a standard-sized one, not the super-sized caloric bomb ones that make you feel like you’re eating three muffins in one sitting. I want my muffins soft, moist, flavorful and bursting with fruit. When it comes to flavor combinations, I prefer a classic blueberry muffin the best. No surprise really, as blueberry muffins are considered a go-to standard in the muffin world. But like many things in the culinary world, simple and classic can often be the hardest to master.  
blueberry muffins

People ask me all the time how many times I make a recipe before “getting it right“. In all honesty, that can vary a ton. I have experimented with blueberry muffin recipes for a long time, but have always been underwhelmed. Thankfully, I’m a persistent person and my family is great at taste testing. I have learned muffin making is a true science. I have tweaked and tinkered with every ingredient but have never loved the result, until now. But, I finally did it. My boys (who claim to hate blueberries) have confirmed it, and love these muffins. I think I have finally made the perfect blueberry muffin, at least to me. Simple and tender, with a crispy top and lots of blueberry flavor.

blueberry muffins

My secret to the perfect blueberry muffin turned out to be something I had long suspected–sour cream. To me, sour cream is an absolute must and yields a substantially better muffin than without. A mix of all-purpose and almond flour ramps up the nutty richness of these muffins which I enhance with just a touch of almond extract. Lastly, I use frozen wild blueberries instead of fresh blueberries. Sounds crazy I know. Folding in these smaller juicy blueberries (while still frozen) creates these beautiful blue steaks in the batter and makes these muffins even more fruit forward once baked. Everyone has their preferences, I get that, but after many attempts I am thrilled to have finally developed what I believe is a killer blueberry muffin.

Fun Facts About Muffins

  • February 20th is National Muffin Day.
  • Muffins” in America are referred to as baked breads in small tins while “English” Muffins are oven-baked, and then cooked on a griddle.
  • The word “Muffin” likely derives its name from the Old German word “Muffen”, the plural of “Muffe” meaning a small cake.
  • Muffins come in sweet or savory varieties.
  • The blueberry muffin is the official state muffin of Minnesota. The corn muffin is the official state muffin of Massachusetts.blueberry muffin
About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

2 thoughts on "Blueberry Muffins"

  1. Avatar photo Katie J says:

    I’m going to make the blueberry muffins tonight. I usually use an aunt’s recipe – which also uses frozen blueberries – but drains them first. I like the aesthetics of yours better and I’m curious about the addition of the sour cream, which my regular recipe does NOT use.

    1. Mine are different, but have become a favorite. Give it a go!

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