Best method for eating a muffin like this is to first break it in half, where you can marvel at the perfectly royal purple clumps and swirls among the soft, light, pillowy golden muffin - just like a perfect fall sunset. The texture of these blueberry is reminiscent of a light and fluffy coffee cake. However, they narrowly earn their spot in the "muffin not cupcake" realm. Their sweetness comes almost exclusively NOT from sugar, but from a generous portion of blueberries that cook within the muffin into a beautiful, rich, jam-like texture.
I thought long and hard about publishing this recipe as a double batch (24), because they go SO fast. In our family of 6, a dozen really doesn't even get us to dinnertime if the kids come into the kitchen hungry 😉 In the end, I remembered that this is just a phase in our lives and it's more typical to cook for a smaller group, so I kept it at a single batch (12). Feel very, very free to double. Only warning - they actually don't overnight very well - not that we usually have occasion to test that observation 😉
This recipe is an old family recipe shared from "Mom's Green Cookbook" - that would be my mom's mom's green cookbook, making it a classic from early in the 20th century. You can hear more about this recipe as well as my 4 sons thoughts on food, cooking, and the rules of our kitchen in a Bonus Episode of The Storied Recipe right here.
Episode Associated With This Recipe
Bonus Episode Storied Recipes According to My Kids
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