Blueberry muffins are quite possibly one of the loveliest creations in the known universe. Seriously, they give fuzzy kittens a run for their money. Chubby babies cast them envious glares. Bouquets of fresh flowers shudder at the thought of them. They all see the pure bliss that is about to divert our attention from their attempts at adorableness and delight. And they are not pleased. That’s why kittens scratch and nip at your hands, why babies spew on your shirt and leave pooey surprises in their little diapers, and why flowers wilt and make your kitchen smell weird. They are all jealous…of a muffin.
There is never, I repeat, never a bad time for a blueberry muffin. Morning, noon, and night, a soft, light muffin is always icing on the cake. Think about it—if a little blueberry muffin angel appeared on your shoulder in a delicate poof at this very moment and offered you a muffin, could you refuse?
My point exactly.
These little beauties are the quintessential breakfast, brunch, tea time, coffee break, any-other-vaguely-plausible-excuse-to-eat-one treat. Combining the density of a well-crafted muffin with oozing fresh blueberries, these things are the perfect balance of fluff and substance—the baking equivalent of Miss Pettigrew Lives for a Day.
Which, by the way, is one of my all-time favorite movies.
Beyond their deliciousness properties, these muffins are beautifully simple to put together. I was able to throw them together one morning for a freshly-baked breakfast…and lunch, and snack, and dinner, and dessert. Before making these, you will definitely want to reconcile with yourself the truth that there is no possible way to eat just one. It’s fact of life and a necessary hazard in the land of blueberry muffins.
I came upon the recipe over at Smitten Kitchen. For my version, I substituted half of the all-purpose flour with whole wheat flour, just to be a pseudo health nut.