Light & Fluffy Blueberry Muffins

This breakfast delight is another recipe from Kelsey Banfield’s book “The Naptime Chef: fitting great food into family life.” I’m not usually inclined to bake, but the indulgence of eating muffins for breakfast (kind of like dessert, in my book) was too powerful a call for me to resist.

And I can never say the word ‘fluffy’ without quoting from one of my favorite sources of funniness. Fluffity puffity sugar delights! Hand-puffed at the factory in Newconsin!

(I hate Marshie. But I love to hate him.)

I thought about calling these Fluffity Puffity Blueberry Muffins.

Or Perschmuffity Muffities.

But then I went for the more standard “light and fluffy.” It’s the Voice of Reason triumphing over silliness, and I can’t decide if the victory went to the right party in this matter.

Now I have recipe namer’s remorse . . . but thankfully I can take that out on my baby by giving her one of what will be many ridiculous nicknames.

Hi there little Pershmuffity Muffity!

You talkin’ to me?

Yes, Alice. You’re a hand-puffed sugar delight.

Noooooooo!

Wait Alice! Wait! That’s a good thing in my book! I love puffed babies! I love rolls and thighs and double chins! Now enough of this crying–can I get a hoo-rah hee-rah hubbah hubbah YAY!?

And can I have permission to squeeze every inch of baby roll I can find?

Okay . . . have at it, lady.

Why thank you. I believe I’ll start with these deliciously fat little feet.

I’ll proceed with kissing those dimples . . .

. . . and we can finish it out by a million kisses under your chinny-chin-chin.

Babies, muffins–they both cry out to be chomped.

So whip up a batch and chomp away, my friends.

Ingredients

(Makes 12 muffins)

2 cups all-purpose flour
¼ cup + 2 TBS sugar
½ tsp salt
4 tsp baking powder
Zest from 1 lemon
4 oz (1 stick) butter, chilled
1 large egg
¾ cup whole milk
1 ½ cups fresh blueberries

1. Heat oven to 425 F and prepare a muffin pan by buttering it, spraying it with baking spray, or lining it with paper liners.

2. Mix together flour, sugar, salt, baking powder and zest.

3. Cut the butter into small cubes and incorporate it into the dry ingredients using a pastry knife, until the mixture has the consistency of small pebbles.

4. Separately, whisk together the milk and egg; stir them into the dry ingredients. The batter will be very lumpy.

5. Gently fold in the blueberries with a spatula, taking care not to smash them.

6. Distribute the batter evenly into the 12 muffin cups.

7. Bake for 15-17 minutes, rotating the pan halfway through. The muffins are done when the tops are turning golden and have a little spring on top when touched. Serve hot!

And then tear them apart with your bare hands. That fluffiness has no business being anywhere but your mouth. Now.

Click here for printer-friendly version: Light & Fluffy Blueberry Muffins

14 thoughts on “Light & Fluffy Blueberry Muffins

  1. Sarah R

    How does she keep getting cuter? Every time I think I’ve seen the cutest picture, you post something cuter. Muffins look good too. I think I would try to find a way to substitute frozen berries instead since I still haven’t worked my way through that 5 lb. bag of blueberries I bought with good intentions of new year smoothie making.

    Reply
  2. Veronica

    Is it just me or are your post-baby blogs much more adorable than they ever were previously? Well, with the exception of a few that had baby James in them. :) Your fluffy muffins sound SO good!!! I love fluffity puffityness!

    Reply
  3. Sarah

    Alice is just the sweetest! I loved this recipe…I had some blueberries that I was going to use in kefir smoothies (something I am a little obsessed with at the moment), but couldn’t resist trying this recipe out instead…they were very good!

    Reply
  4. Kairi

    LOVED the Homestar Runner references (: Growing up, that was my brother’s favorite website! I’d be lying if I said it didn’t help convince me to make these… But who can resist to make these anyway with an adorable sweet baby all over the post!

    Anyway, I just nommed two of these, and they were awesome! I made them last night so my hubby and I could eat them this morning before church. They’ve got a pure kind of taste, something you’d expect for breakfast at a Bed & Breakfast. Not too sweet, and I bet it’d taste wonderful with a small bit of jam or butter melted on the inside. So yummy! Thanks for sharing!

    Reply
  5. Laurie

    These were incredible. The very best I’ve ever made. Thank you so much for sharing your recipe. Oh and your baby is adorable!!!

    Reply

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