Request are starting to roll into my job. Colleen wanted something with caramel, so I made Caramel Apple Cupcakes. Archives wanted something with pineapple, so I made Pineapple Upside Down Cupcakes. This week, Brianne requested blueberry muffins like Crumbs bakery makes, with coffee cake topping and everything. Apparently she went to Crumbs four days in a row looking for this muffin, but they didn’t have it on any of those days, so she came to me.

I cheated a little bit this week, because I have made blueberry muffins before. I’ve even used this particular recipe before. But I haven’t made them this year, so I think it’s okay.

This recipe is a fairly straightforward muffin recipe, in which the most important thing to remember is that when combining wet and dry ingredients, to mix them just until they’re incorporated. It keeps the batter light n’ fluffy.

It’s also a good idea to coat your blueberries with just a little flour so that they don’t sink to the bottom of the batter.

The recipe instructed me to fill the muffin tins up about 3/4 of the way full, but I feel like that was too much. I know most people love that little muffin top that oozes out over the sides of the tins, but I’m not a fan. It makes the cupcakes top heavy. So all my muffins came out with a muffin top, which was covered with a flour/sugar/cinnamon/butter crumb topping.

In the end, they came out pretty nice, except for that nagging muffin top. But Brianne certainly enjoyed hers.

I’m pretty behind with updating this blog (but not behind on baking! I’m still caught up on that), so I hope to post a couple of weeks’ worth of stuff while I’m on a mini-vacation back in Ohio. The next post will be about my beloved Lemon Meringue Cupcakes.