I supone I’m not the only one, but when September comes and the weather starts to be colder and the days smaller, the only thing I can think off it’s about having tea or coffee with poundcake, muffins and pancakes. It’s just my idea of happiness, comfort food and homemade meriendas evenings.
To start the Autumn baking I propose these blueberry muffins. The recipe is American, with Ikea’s permission, I know that they remember us every time we came into their shops that’s Swedish also know what blueberry muffins are.
We can buy blueberries wherever we life know, good quality and fresh, but if you can’t find, don’t worry, frozen ones are really good, but don’t defrost them, just add the blueberries into the batter in the very last moment before placing them into the mold.
The recipe is inspired in the recipe book from an amazing New York City place that serves the best pancakes in town. We’re talking about Clinton St Baking Co. When we will be able to travel again, and if possible without masks, I hope we will go there to eat pancakes, loads of pancakes, but meanwhile lets enjoy their recipes, with butter and blueberries, almost perfect.
Crumble it’s optional on these muffins, if you don’t like crunchy crumbles you can skip it, but keep in mind the recipe won’t be the same.
As you know, you can use muffin tins, I love to use them and add a muffin cup that makes their use easier, but greasing them won’t be necessary and the muffin shape will be perfect with one of this tin.