RECIPE: Crumby Moist Blueberry Muffins

The most important part of a muffin, in my humble opinion, is how moist and fluffy it is. TBH, I’m not typically a big fan of muffins. I find them a bit too dense and often too cakey. That is, until I got let in to the Pereira family secret of blueberry muffins.

Dave’s mom has made these delicious, fluffy bundles of joy over the years but I finally got my hands on the recipe. As with most family recipes, there was a lot of “a bit of this” and “some of that”, so I played around with the ingredients and figured out the perfect mix… with that familiar family’s secret fluffiness.

The secret to these is in the crumb dusting

They make for the perfect afternoon tea or snack

They work for just about any size muffin you’d like to make. I suggest no smaller than this size, since blueberries take up a decent amount of space in your muffin

Below you’ll find a .jpg recipe card that you can save to your device and keep beside you in the kitchen. I always find that this is the best way of sharing recipes, so that you’re not digging to remember the link you found it.

Tips:

Make sure to use either a greased muffin pan or the paper cups
The amount of crumb you place on the muffin will determine how crunchy your muffin top is. I like to go hard on this, but it’s to your taste
If you’re looking to store these blueberry muffins, they’ll last for a week with the same moistness. Make sure to place them in a sealed container.
To achieve that “fresh out of the oven” feeling, simply microwave the muffin for 10s before serving