My niece made these blueberry muffins with me. Aren’t they lovely?
The recipe was from Kathleen’s Bake Shop Cookbook. The recipe says it yields a dozen muffins, but we had enough batter for a dozen plus enough to make a 5×7 mini cake.
The Kathleen’s Bake Shop recipe is fairly similar to the hugely popular To Die For Blueberry Muffins on AllRecipes (but scaled up to make 16 muffins and with less sugar (1 1/4 cups) a large amount of melted butter instead of oil (1 cup) and more milk (1 1/4)). We used soy milk and corn oil instead of milk and melted butter.
The night before, I made the To Die for Blueberry Muffins with my son. I figured that the 3,000 AllRecipe site users who rated this recipe at 4.5 stars must be on to something. Of course, the thing with AllRecipes is that many people will highly rate a recipe after following the changes suggested by other site users. So you have to read the comments carefully.
According to the comments, I saw that I could make a dozen muffins with recipe instead of just eight. Sounds good, I thought. I also noticed that many people had issues with the crumb topping being excessive and causing the muffins to sink in. Foolishly, I ignored this warning sign.
When the muffins rose in the oven, half the topping got pushed off and fell onto the spaces on the pan between the muffins. These lost sugar nuggets then melted and burned onto the pan. Not good. Not easy to clean. The topping that remained on the muffins caused sunken in spots because the topping weighted down the batter, preventing it from fully rising.
The muffins were good, though. I made a couple of changes to the recipe that I highly recommend: 1/4 tsp. almond extract and 1/2 tsp. cardamom.
Why the blueberry muffin bonanza? We had been blueberry picking, that’s why!