I had a hankering for blueberry muffins yesterday morning and didn’t have any recipes in my box. I knew where to turn, though… Pinterest. 🙂
This recipe from the Mess for Less blog looked promising. They turned out pretty good… I mean, we ate them, so they obviously weren’t bad.
The only substitution I made was frozen berries for fresh. I do not think this change affected the recipe at all.
Why I Liked This Recipe
The muffins were very moist: a nice change from the box-mix muffins I’ve made in the past. They also have lots of butter right in the batter, so the flavor came through in the final product. This negated the need for added butter at the table, something Nate seemed to prefer.
Downsides to This Recipe
The batter was very, very wet. Therefore, the muffins, though moist, were a spongy consistency, as opposed to the cake-like muffins that are more familiar to me. If I use this recipe again, I will add more flour into the batter, possibly as much as 1/2 cup.
Also, though this isn’t really a downside, this recipe made more than the stated 12 muffins — I got 16 out of it. If more flour is added, I’d expect to get another one or two, then. I happen to have two muffin pans that fit side-by-side on a single rack in my oven, so this was no problem. But if I only had one pan (or if only one fit in the oven at a time), I might be annoyed at the amount of batter left and the extra time required to swap tins.
This was a good recipe, though I’ll still be on the look-out for a better muffin base to try. 🙂