With Fall out in full force right now, I had to bring you this recipe. These muffins are perfect for those crisp air Fall mornings. Moist, light and flavorful muffins that are so easy to make. They need some time to rest in the fridge for the batter to settle, which makes this a great make-ahead recipe. Your brunch guests will enjoy them, your kids will enjoy them and you will enjoy them. So flavorful, moist, fluffy and easy to make!
I've never was a fan of muffins. I would see them at the bakeries and they wouldn't even be on my radar. They just always looked big, dense, and dry. My mom and brother on the other hand always have loved muffins. They eat that more than any other sweet I can think of. My mom was constantly making the boxed muffins growing up, but I never ever tried them. When I was younger, I wasn't a big fan of berries. So, that's why I never really cared for blueberry muffins. As I grew older and more interested in food though, my fondness for berries and other fruits really grew. Thus, I decided to put my aversion to muffins behind me. But, if I was going to do this, I wanted to try the real deal. I wanted to make home-made muffins. With real blueberries and everything. Over the years, I have tried many muffin recipes. Some were decent, some were just plain bad. The two main problems were my blueberries always sunk and the muffin turned out dry. It wasn't until about two years ago I figured out the solutions to these problems. The first was easily solved by coating the blueberries in flour. I also noticed that frozen berries always worked better than fresh room-temp berries. I was also most likely overbaking the muffins. The more you bake, you start to realize that most of the time, you have to take things out of the oven sooner than expected.