Nothing says, ‘hello fall’, more than a fresh baked muffin on a Saturday morning. Well, maybe a hot apple cider donut being eaten at a pumpkin patch in your flannel shirt would say it more? But why was it so difficult to find a delicious recipe for blueberry muffins?
It took me three tries. THREE. The first two recipes looked good. However, they turned out crumbly, dry, and bland. That was surprising because I liked the way the batter tasted for both of them. I can usually tell if a baked treat will be good if I try the batter, dough, or filling before it’s baked. Could there be some baking or measuring error on my part? Maybe. But muffins are not new for me. I’ve made plenty of delicious muffins on the first try.
The other dilemma I put myself in was I did not want to use corn syrup. I didn’t want to 1. buy a bottle of corn syrup just for this and 2. corn syrup is unhealthy so I just want to stay away from it.
I really liked the way the photos came out on the first two attempts, so I’m sharing my favorites here. Just know, these did not taste great.
Attempt #1
Attempt #2
Finding the right recipe for blueberry muffins
My favorite blueberry muffins are from Dunkin. I can feel the judgement, but I don’t care. They’re so moist, have the perfect amount of blueberry-to-batter ratio, and a crispy top. How I like to eat muffins is also a weird thing. I pull off the top. Eat the bottoms. Scoop and eat out of the top. Then, I eat the top shell last. So good.
After I hit a roadblock with the first two failed attempts, I started searching for recipes that were positioned as ‘Dunkin knockoffs’. And if you can believe it, the recipe I loved is exactly that. It’s a near identical match. It’s just perfect.
So if you happen to be like me and love blueberry muffins from Dunkin, then you’ll love this recipe from Mom Tauk Blog.
