With something as scrumptious as blueberry muffins, I can see why you might have eaten an entire batch before remembering to take a picture of the inside! That’s something I would do! These look and sound amazing! I’ve never used mashed blueberries. In recipes I’ve read, it seems to be a no-no because it might turn the batter blue. But then, if it does, so what? I will definitely give these a try and find out! A terrific post, Jolene!
Thank you, Ruth! They are delicious and I’m going to do a follow-up next week, showing the inside—I’ve never had the batter turn purple, I mash them, but keep them chunky. Also: should’ve mentioned that I just add the baking powder and salt to the flour, more on that next week, too! 🫐💙
So interesting! I just bought some blueberries and am planning to make these today! Thanks for the additional tips on keeping the mashed berries chunky and adding baking powder and salt to the flour, the usual way. I look forward to your interior shots of the muffin next time.
I SEE THEM! INSIDE! (They look amazing. Literally everything you make looks amazing.)
I have the dregs of a 5lb box of blueberries sitting on my counter, waiting to be frozen... or made into blueberry muffins. MAYBE THIS IS THE WEEKEND I ACTUALLY BAKE, JOLENE. You inspire me!
I lol’d at ‘the dregs’ 😂Thank you, Sarah, I also liked that you appreciated the urgency of the capitalization of letters leading to the hidden blueberries! 🤣 let me know how you go!
Those muffins look delicious, and I don’t need to see the inside to know that 🤩 Blueberry muffins were a common baked good in my house growing up, so there’s definitely some nostalgia attached to them for me. I literally just bought blueberries an hour ago at the fruit shop so I think seeing your post is a sign for how to use them! 🫐
Definitely, Kiki! 🫐 🙌 One thing I should’ve mentioned: you can just add the baking powder and salt to the flour (I’m doing a blueberry muffin follow-up on Friday 😂) Let me know how it goes (I’m with you on the nostalgia ☺️)
You inspired me to get a muffin tin for the weekend place. I had some at-risk strawberries that were calling out, so I split the batter and made 6 blueberry, 6 strawberry. I like a little corn in muffins, so I mixed in a 1/4 cup corn meal, and then saw I had almond flour -- who knew? -- so I did a 1/4 cup of that, and split the remaining 1 1/2 cups between all purpose white and whole wheat. Because, I guess, one wants to feel virtuous while eating muffins.
Probably because of the flour mix, the rise wasn't spectacular (next time more baking powder?), but they taste terrific.
David! Thank you so much, hope you guys will visit soon! I chuckled ar “at-risk strawberries”😂 🍓
As far as rise, first check your baking powder isn’t expired and also since the corn meal and almond flour don’t have gluten won’t rise as much. I wouldn’t add more baking powder (could affect flavor and not in a good way) but I’m glad the flavor was good! And virtuous! Take care, my friend 🤗
Thanks for the thoughts. The baking powder's new-ish, so I'm thinking the corn and almond were the culprits. Don't get me wrong. They looked OK, but most just weren't very domed. Could also be oven heat or the amount of berries I used -- let's say that I was generous with my cup measurement ;)
I hope we can visit soon, but Patty's schedule is getting kooky. She has a knitting book coming out, so there will be signings and such...
Love the cover on that cookbook. This felt extra timely because I’ve been randomly craving muffins all week--though pumpkin muffins are my go-to, personally. Thanks for the gorgeous post, Jolene!
Thank you, Samantha! I love the sweet illustration, too — puts you in a baking (and eating!) mood. I have a great Pumpkin muffin recipe for you, I worked at Sarabeth’s in the early 90’s and made thousands of these 😂 Thanks again for reading and commenting!
Oh my goodness, I used to live in NYC and loved Sarabeth’s! I will definitely be trying these as soon as I can get my hands on some canned pumpkin here in Cairo. Thanks for sharing, Jolene :)
I think this is FABULOUSLY corny - no shame! And I've never heard of that mashed blueberry addition (nor the amusing sounding insta) and appreciate you sharing it all - as usual! : )
Thank you so much, if you make the muffins just add the baking powder and salt to the flour (I should’ve put that in the notes) definitely check out the Insta! 😂:)
Blueberries are my absolute favorite! I am so inspired by this post, Jolene. In fact, I ordered the book this afternoon. I think I mentioned this previously, but when downsizing and getting rid of things, I foolishly got rid of my muffin tins. My thinking was --I seldom made muffins! So now I have ordered a book and look forward to trying this recipe. I guess I'll be getting new muffin tins! I also got rid of soooo many cookbooks. I recently bought a copy of one that I had put out! Ridiculous!
That’s so great that you ordered it, Pam! I think you’ll enjoy it and the illustrations. I should’ve mentioned you can add the baking powder and salt to the flour. I know what you mean about moving and getting rid of stuff and then finding you need something, but your muffin tin will be put to good use with this book 😊
Hahaha! Hi, Elizabeth! If you make them, I should’ve mentioned you can add the baking powder to the dry ingredients 😉 How’s bingo? I need to write you about when it’s time to buy the prize! Hope you’re well!
Oh Jolene! I have "Breakfast with Friends," another one of her lovely books. I went to a session on cookbook writing that she taught at an IACP conference many years ago (in which she drove home the point that if your aim is to make money, then cookbook writing is NOT for you--true as ever). But she did talk about "Muffins," and how for years after it was published, she continued to get small royalty checks in the mail (the book had sold well). I like her recipes and will have to try this one. I can honestly say that I've never had a good blueberry muffin at a bakery, or maybe rarely. My favorite go-to BB muffin recipe is from Bernard Clayton's New Complete Book of Breads (not new anymore). The recipe (he wrote) came from the Iroquois Hotel on Mackinac Island. There is lemon zest in the batter, and once baked, you dip the muffins first in melted butter and then sugar. I'm intrigued by the idea of mashing up some of the blueberries into the batter. Does it turn the batter purple?
I love that you met, Domenica, and that she mentioned the Muffins book, it’s such a sweet one. Wow! Dipping in butter and sugar, I’m all for that! (Mackinac Island is on my list to visit)
I’ve never had the batter turn purple on me, I just take a fork and press down till the skin breaks and mash a little, but it’s still chunky, it just makes the muffins really moist. Also, I have always just added the baking powder and salt to the flour.
I know what you mean about getting blueberry muffins from a coffee shop or store bought, hard ti find a good one. Have a great weekend!
Thanks! I'm making a grocery list for tomorrow and blueberries are front and center. I haven't baked anything in ages. If they look halfway decent, I'll send you a photo!
Oh, how I love blueberry muffins! I have made many dozens and I'm keen to try these. I do wonder about adding the baking powder and salt directly to the batter. I always stirred that into the flour...Any thoughts on that, Jolene?
Joan, I just checked in with my friend and baking expert, Anne Byrn, she explained that with baking soda and before double acting baking soda, recipes would call for adding it to wet ingredients. But for this recipe go ahead and add to the dry ingredients. Do you follow Anne at Between the Layers? So great! https://annebyrn.substack.com/
I haven't seen a recipe for blueberry muffins before that suggests mashing some of them up--I can imagine that would add more color than flavor, but willing to give it a go! I'm more a fun of cupcakey muffins than of austere low-sugar "traditional" American muffins, which I didn't like when I tried them forty years ago. My sweet tooth reigns! Happy to see these are more of the "cupcakey" variety with enough sugar. Looking forward to giving them a go, especially since your friends snarfed the lot!
With something as scrumptious as blueberry muffins, I can see why you might have eaten an entire batch before remembering to take a picture of the inside! That’s something I would do! These look and sound amazing! I’ve never used mashed blueberries. In recipes I’ve read, it seems to be a no-no because it might turn the batter blue. But then, if it does, so what? I will definitely give these a try and find out! A terrific post, Jolene!
Thank you, Ruth! They are delicious and I’m going to do a follow-up next week, showing the inside—I’ve never had the batter turn purple, I mash them, but keep them chunky. Also: should’ve mentioned that I just add the baking powder and salt to the flour, more on that next week, too! 🫐💙
So interesting! I just bought some blueberries and am planning to make these today! Thanks for the additional tips on keeping the mashed berries chunky and adding baking powder and salt to the flour, the usual way. I look forward to your interior shots of the muffin next time.
I SEE THEM! INSIDE! (They look amazing. Literally everything you make looks amazing.)
I have the dregs of a 5lb box of blueberries sitting on my counter, waiting to be frozen... or made into blueberry muffins. MAYBE THIS IS THE WEEKEND I ACTUALLY BAKE, JOLENE. You inspire me!
Also, add the baking soda to the dry ingredients 😉
See, I need you 😄
😂 👩🏼🍳
I lol’d at ‘the dregs’ 😂Thank you, Sarah, I also liked that you appreciated the urgency of the capitalization of letters leading to the hidden blueberries! 🤣 let me know how you go!
Ahhh blueberries 🫐 I love them so much! Every year I wait for them to pick from the bushes in my grandparents' garden. Can't wait to try this recipe 🧁
I love them, too. Stygi, and how wonderful to have access to fresh berries from your grandparents’ garden!
Every post is a seasonal inspiration, jolene! Love your writing, your spirit, your recipes!
Thank you, so much, Michelle! I’m headed over to your mid-week roundup right now! ❤️
Those muffins look delicious, and I don’t need to see the inside to know that 🤩 Blueberry muffins were a common baked good in my house growing up, so there’s definitely some nostalgia attached to them for me. I literally just bought blueberries an hour ago at the fruit shop so I think seeing your post is a sign for how to use them! 🫐
Definitely, Kiki! 🫐 🙌 One thing I should’ve mentioned: you can just add the baking powder and salt to the flour (I’m doing a blueberry muffin follow-up on Friday 😂) Let me know how it goes (I’m with you on the nostalgia ☺️)
Thanks for the tip, Jolene! I’ll definitely update you once I get a chance to make them! 😊
Thank you, Jolene! Always love your posts.
You inspired me to get a muffin tin for the weekend place. I had some at-risk strawberries that were calling out, so I split the batter and made 6 blueberry, 6 strawberry. I like a little corn in muffins, so I mixed in a 1/4 cup corn meal, and then saw I had almond flour -- who knew? -- so I did a 1/4 cup of that, and split the remaining 1 1/2 cups between all purpose white and whole wheat. Because, I guess, one wants to feel virtuous while eating muffins.
Probably because of the flour mix, the rise wasn't spectacular (next time more baking powder?), but they taste terrific.
Miss you!
David! Thank you so much, hope you guys will visit soon! I chuckled ar “at-risk strawberries”😂 🍓
As far as rise, first check your baking powder isn’t expired and also since the corn meal and almond flour don’t have gluten won’t rise as much. I wouldn’t add more baking powder (could affect flavor and not in a good way) but I’m glad the flavor was good! And virtuous! Take care, my friend 🤗
Thanks for the thoughts. The baking powder's new-ish, so I'm thinking the corn and almond were the culprits. Don't get me wrong. They looked OK, but most just weren't very domed. Could also be oven heat or the amount of berries I used -- let's say that I was generous with my cup measurement ;)
I hope we can visit soon, but Patty's schedule is getting kooky. She has a knitting book coming out, so there will be signings and such...
How exciting, congratulations to Patty, maybe a signing in Chicago!
Hope to see you both soon ❤️
Love the cover on that cookbook. This felt extra timely because I’ve been randomly craving muffins all week--though pumpkin muffins are my go-to, personally. Thanks for the gorgeous post, Jolene!
Thank you, Samantha! I love the sweet illustration, too — puts you in a baking (and eating!) mood. I have a great Pumpkin muffin recipe for you, I worked at Sarabeth’s in the early 90’s and made thousands of these 😂 Thanks again for reading and commenting!
https://mission-food.com/sarabeths-bakery-cookbook-review-book/
Oh my goodness, I used to live in NYC and loved Sarabeth’s! I will definitely be trying these as soon as I can get my hands on some canned pumpkin here in Cairo. Thanks for sharing, Jolene :)
Oh, wow! I’m a native New Yorker, living in Chicago for past 6 years! Let me know how it goes, they’re so good! :)
I think this is FABULOUSLY corny - no shame! And I've never heard of that mashed blueberry addition (nor the amusing sounding insta) and appreciate you sharing it all - as usual! : )
Jess! I love “FABULOUSLY CORNY”!! 😂👏👏👏
Thank you so much, if you make the muffins just add the baking powder and salt to the flour (I should’ve put that in the notes) definitely check out the Insta! 😂:)
Blueberries are my absolute favorite! I am so inspired by this post, Jolene. In fact, I ordered the book this afternoon. I think I mentioned this previously, but when downsizing and getting rid of things, I foolishly got rid of my muffin tins. My thinking was --I seldom made muffins! So now I have ordered a book and look forward to trying this recipe. I guess I'll be getting new muffin tins! I also got rid of soooo many cookbooks. I recently bought a copy of one that I had put out! Ridiculous!
That’s so great that you ordered it, Pam! I think you’ll enjoy it and the illustrations. I should’ve mentioned you can add the baking powder and salt to the flour. I know what you mean about moving and getting rid of stuff and then finding you need something, but your muffin tin will be put to good use with this book 😊
I think so!! Have a good week-end in spite of the heat!💕
Now I'm hungry
Hahaha! Hi, Elizabeth! If you make them, I should’ve mentioned you can add the baking powder to the dry ingredients 😉 How’s bingo? I need to write you about when it’s time to buy the prize! Hope you’re well!
Oh Jolene! I have "Breakfast with Friends," another one of her lovely books. I went to a session on cookbook writing that she taught at an IACP conference many years ago (in which she drove home the point that if your aim is to make money, then cookbook writing is NOT for you--true as ever). But she did talk about "Muffins," and how for years after it was published, she continued to get small royalty checks in the mail (the book had sold well). I like her recipes and will have to try this one. I can honestly say that I've never had a good blueberry muffin at a bakery, or maybe rarely. My favorite go-to BB muffin recipe is from Bernard Clayton's New Complete Book of Breads (not new anymore). The recipe (he wrote) came from the Iroquois Hotel on Mackinac Island. There is lemon zest in the batter, and once baked, you dip the muffins first in melted butter and then sugar. I'm intrigued by the idea of mashing up some of the blueberries into the batter. Does it turn the batter purple?
I love that you met, Domenica, and that she mentioned the Muffins book, it’s such a sweet one. Wow! Dipping in butter and sugar, I’m all for that! (Mackinac Island is on my list to visit)
I’ve never had the batter turn purple on me, I just take a fork and press down till the skin breaks and mash a little, but it’s still chunky, it just makes the muffins really moist. Also, I have always just added the baking powder and salt to the flour.
I know what you mean about getting blueberry muffins from a coffee shop or store bought, hard ti find a good one. Have a great weekend!
*to
Thanks! I'm making a grocery list for tomorrow and blueberries are front and center. I haven't baked anything in ages. If they look halfway decent, I'll send you a photo!
Great! Would love to see a photo, Joan!
Just need a cup of tea, and I’m set! Thank you for the blueberry muffin tutorial. I’ve been on a similar quest for the perfect one!
Yes! Kettles on! C’mon over! 😃
Kettle’s 😂
Oh, how I love blueberry muffins! I have made many dozens and I'm keen to try these. I do wonder about adding the baking powder and salt directly to the batter. I always stirred that into the flour...Any thoughts on that, Jolene?
Thanks!
Joan, I just checked in with my friend and baking expert, Anne Byrn, she explained that with baking soda and before double acting baking soda, recipes would call for adding it to wet ingredients. But for this recipe go ahead and add to the dry ingredients. Do you follow Anne at Between the Layers? So great! https://annebyrn.substack.com/
Thanks for your extra effort to explain this—and it makes sense, too. No, I don't follow Anne, but will now. Thanks!
Great!
I’m glad you mentioned that, Joan, I’ve always just added the salt and baking powder to the flour like I always do, (force of habit!) 😊
They looks delicious. I agree that the cover illustration is "charming"! I'm going to Google the illustrator. Thanks for the inspiration!
Ooh, that’s great Vicki, tell me what you find! The rest of the book is black and white illustrations but the color cover reminds me of your work ☺️
I did find her on IG and her work is totally different now.
I will look, thanks for letting me know!
I haven't seen a recipe for blueberry muffins before that suggests mashing some of them up--I can imagine that would add more color than flavor, but willing to give it a go! I'm more a fun of cupcakey muffins than of austere low-sugar "traditional" American muffins, which I didn't like when I tried them forty years ago. My sweet tooth reigns! Happy to see these are more of the "cupcakey" variety with enough sugar. Looking forward to giving them a go, especially since your friends snarfed the lot!
I think you’ll like this one, Annette! The mashed blueberries make them moist! 🫐
Also, add the baking powder to the dry ingredients 😉