I’ve been trying my hand at making pancakes last week.  And I’ve caught on to the idea of making my own blueberry maple syrup, which means I’ve been up to my ears in blueberries.  Now that the pancake craze has died down this weekend, I decided to use up the last of the blueberries to make another breakfast food – blueberry muffins!

This is not my first attempt at the blueberry muffin.  I’ve made some largely forgettable ones and one unforgettable one involving coconut flour.  Some people are good at making the healthy muffins taste good, I’m not one of those people.  I think I’m meant to make only full-fat baked goods.

So the point is, blueberry muffins.  I did have one other criteria in trawling online for a good blueberry muffin recipe though – it had to be quick, and preferably a one-bowl recipe, cos I was baking at 10 pm.

I didn’t quite succeed on the one-bowl front, but I did come across RecipeTin Eats’ Moist Blueberry Muffins, which required two bowls.  Well, actually one bowl, and one measuring cup, which is pretty light on washing up.  That sealed the deal, I was going to make blueberry muffins, eat them for breakfast Sunday morning and forget all about it, till the next situation of blueberry profusion.

But then, the blueberry muffins that came out of the oven at 10.40 pm turned out to be a revelation.  I didn’t think I could ever make blueberry muffins I enjoy eating with my own hands.  Truth be told, I’m kind of lukewarm on blueberries.  I use them for baking purposes cos they’re easy to locate (as opposed to blueberries and raspberries) and easy to handle (as opposed to strawberries that need to be diced), and not because I have a mad crush on them or the way they taste.

So a blueberry muffin recipe that turns out a blueberry baked good I like means this recipe is going into my online repository of recipes, just in case I forget and can’t locate the original recipe anymore.

Thank you RecipeTin Eats!

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