Big Beautiful Bakery-Style Buttermilk Blueberry Muffins Recipe

Wednesday, April 10, 2013

blueberry-muffins-7

Cupcakes vs. muffins:   How are they different?  How are they the same?  Many before me have attempted to answer – and still, the debate goes on.  Some have approached this issue from a scientific standpoint, pointing out the differences in the ratios of ingredients and preparation  methods.   Others  have taken a more practical view focusing on looks, taste and texture.  The most clever observation I’ve seen  is that  “If you threw a cupcake against the wall, you would hear something of a ‘poof!’ If you threw a muffin, you would hear a ‘thud!’”  As for me, they’re both cake.  That one is usually smothered in frosting and the other isn’t is of little consequence.  Neither is the fact that one is considered an acceptable breakfast food, and the other is deemed dessert.  To me, cake is cake.  Sometimes, I eat cupcakes for breakfast and muffins for dessert.  That’s how I roll. 

One interesting phenomena, however, deals with size.  While the most prized cupcakes are almost always small, dainty and artfully decorated, muffins aren’t judged by the same standards.  They can get away with being big, clunky and craggy.  Oh, yes.  In the world of muffins, bigger is better.  (After all, breakfast is the most important meal of the day!)    Just walk into your favorite bakery, deli or coffee shop and see for yourself.  The scones, pastries and doughnuts are usually all normal sized, but the muffins are huge! 

blueberry-muffins-9

I found the original recipe for these crumb-topped blueberry muffins on Allrecipes.  They were touted as being “extra-generously-sized deli style muffins”.   Of course, any muffin can be big is it’s baked in an oversized muffin cup.  But, the name given to these muffins – “To Die For Blueberry Muffins” – kind of drew me in.   I mean, those are some serious muffin words!   So, I had to try them.  read more >>

more of what\'s cooking...

Red, White and Blue Ricotta Tart Recipe for a Tasty Fourth

Friday, July 1, 201112 Comments

Last week, I made a batch of the most luscious homemade ricotta cheese.   I do this often.  Ricotta is super easy to make, and the homemade stuff is so, so delicious.   Unfortunately, I got a distracted and left it draining in cheesecloth longer than I’d planned.  The result was …

Gingery Blueberry-Mango Crisp Recipe

Tuesday, May 17, 201112 Comments

I just can’t seem to get enough of those tasty Florida blueberries!  It’s probably because my subconscious keeps telling me that they’ll be gone soon.  I  plop them on cereal and in yogurt.  I mix them into salads.  I make ice cream, pies and shortcake.  I bake muffins, bars …

Reel Em in with Blueberry Boy Bait

Tuesday, May 3, 201127 Comments

I was doing a little “housekeeping” in my photo library recently, and I came across a few shots of this amazing little cake that were taken almost a year ago.  I didn’t remember ever sharing it with you before, and after doing some checking, I realized that I never …

Gingery Blueberry Shortcake Sliders

Thursday, July 8, 201035 Comments

Here’s a little something I made for our Fourth of July celebration last weekend.  Aren’t they cute?  They’re Gingery Blueberry Shortcake Sliders. I made silver dollar-sized cream biscuits and filled them with a fresh lime-scented blueberry compote, topped with little puddles of lovely whipped cream.  I call them “gingery” …

Blueberry-Almond Crumble Bars

Wednesday, August 13, 200854 Comments

The other day, when I posted about that fantastic Blueberry Sour Cream Ice Cream for my weekly Tuesdays with Dorie gig, I also posted this photo.

The tasty looking little confection peeking out from underneath that oozy purple mound of ice cream is a blueberry-almond crumble bar. After …

Tuesdays with Dorie: Double Crusted Blueberry Pie

Tuesday, July 8, 200859 Comments

In every culture, there are certain foods that just inherently represent home, family and love. We call them “comfort foods”. These are the foods that, no matter where you may be or how old you become, manage to invoke Norman Rockwell-esque memories of backyard barbecues, county fairs and …

kiss the cook!

Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

Just Browsing?
55 Knives
follow me!

    Follow Me on Pinterest



    Friday Food Lust



    Fine Cooking