I was inspired to make blueberry muffins for a few different reasons. I had the most amazing blueberry muffins when I was in New Hampshire earlier this month and on the last day, they weren’t available at breakfast. I was crushed and really craving one of those fresh-baked muffins. I had the opportunity to blueberry pick on the drive. We literally passed a blueberry farm on the way to meet friends and I saved it on my map and when we passed it going back, it was an easy stop. It was hot but it didn’t take long to fill a large container of the most amazing blueberries. I brought them back in a cooler and rinsed them properly at home before tasting them. They are some of the best blueberries I have tasted and now I regret not bringing back so many more.
I received my plates from Madame de la Maison which were just begging for blueberry muffins.
The other inspiration behind this recipe was the fact that I finally have access to my Kitchenaid mixer. I needed to break her in. This recipe was so easy and quick. It ended up making about 16 muffins in total. If you filled them to the top it could have easily made 12. I only wish it had more of a crumble crisp top. I used this pan which I picked up after the move and after a quick spray of olive oil, these popped right out.