These are our favorite blueberry muffins, bar none. Tender inside, with a crunchy sugar crust on the top. Scrumptious! They're perfect for the weekend - or anytime you want something yummy to go with your cup of coffee (or tea, or water, or whatever!)
We found this recipe years ago when it won a New York Times contest for the best blueberry muffins. Supposedly, the recipe beat out over 1,000 entries. Might be an urban legend. We don't know. We just know they're the best blueberry muffins we ever tasted.
You can use fresh or frozen blueberries in this recipe. We found that frozen blueberries don't sink as much as fresh and taste just as good - if not better. We've heard that rolling your berries in flour or cornstarch keep them from sinking. It never worked for us (another urban legend??) .
So make these any time, any season. The hardest part of this recipe is waiting until they cool!
Recipe makes 12 muffins.
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