With a package of organic blueberries staring me in the face and Paula Deen being my “Celebrity Chef of the Month“, did I really have a choice but to try her Blueberry Muffin recipe? Let me tell you, I made the right decision. After tasting these buttery muffins, you would never guess the ingredients were that simple.
I am a very “food texture” oriented type of person. I may be choosy, but I can’t stand a crumbly, mealy, dry muffin. Dense but still moist, this recipe creates a perfect muffin texture. The thickness of the batter is able to hold up the blueberries very well; making sure they don’t all sink to the bottom of the pan. Actually, any berry could be substituted into this recipe and they would still be just as delicious. The brown sugar “topping” creates just enough crust to give a small variation in texture. To be frankly honest, we ate this entire batch in less than 2 days. Anndd…I can’t believe I just admitted that. Anyway, yes, they ARE that good. This particular recipe will now be a regular in my kitchen. I suppose I need to see how they freeze…maybe they will last a little longer that way.
Just as a side note – these muffins don’t have that strong, fake blueberry “flavor” that pre-made ones contain. They are more like eating a muffin with blueberries in it…not so much a blueberry flavored muffin. Does that make sense? If you want a stronger blueberry flavor, you could probably mash about half of the berries and swirl them into the batter. Then, fold in the whole berries. You will also end up with a “blue-ish” muffin…so be prepared.