Make cotton-light, fluffy and moist blueberry muffins with this tried and tested winning recipe.
Do we really need yet another blueberry muffin recipe? There’s surely enough out there to bake a different one every single day of the year!
But that’s exactly what I truly appreciate about blogging – it’s about sharing what I know to be a great recipe find with anyone in the universe who’s interested to know. Because of folks who didn’t stop sharing after their millionth recipe, I am thoroughly enjoying myself on this amazing journey of discovering great recipes for every possible edible fancy that stokes my food cravings.
And this post is about one of the most blogged about sweet treat in our food universe, the forever popular blueberry muffin.
With berries back in season, I can’t help but see them at almost every turn around my neighbourhood. They are simply an irresistible temptation that I can’t shake off! Why? Because they’re just there, in full and glorious freshness!
I’d end up buying basket loads of the red, the blue and the black – strawberries, blueberries, raspberries and blackberries. I use what I can and then freeze the rest for whenever I feel like pampering my family and friends with treats. And knowing me, those moments are hardly far and few in between.
I’m sharing this recipe by Heather Walker, a recipe contributor on the allrecipes.com website, that I came across years ago. It made such fabulous muffins that my hubby frequently asks for this. This is one of those that really fits the proverb or idiom, ‘if it isn’t broken, don’t fix it’. I think it’s an incredibly good recipe for making cotton-soft, fluffy and moist blueberry muffins. I try not to ever say that a recipe is the ‘best ever’ or ‘no-fail’, but this one is definitely on a level of very good, and I’m saying that relatively.
You can really up the ‘wow’ factor of these blueberry muffins with your favourite frostings or toppings. Lemon cream cheese frosting or vanilla buttercream are excellent choices, as are streusel or crumble topping, or something as simple as sprinkles of coarse, granulated sugar.
The recipe comes with a cinnamon streusel topping. I like my muffins plain, and for good measure, I always throw a couple of fresh blueberries on top of each muffin batter, just before it goes into the oven to bake.