I've Been Eating My Aunt Cindy's Quick Blueberry Muffins for Decades

On an incredibly early morning about 20 years ago, I was getting ready to fly home across the country after a visit to my Auntie Cindy's. As I was reluctantly packing last-minute items into my suitcase, she came into my room, still in her pajamas and housecoat, with a container of freshly-baked blueberry muffins that she had woken up early to make for me. Inside, each one was crowned with a golden dome and studded with juicy fruit.

"For the plane," she said, gesturing for me to pack it in my carry-on. Back then, muffins felt like indulgences—special treats from coffee shops or bakeries, not something I'd often make at home. But sitting in that sterile airport terminal hours later, biting into one of those tender, subtly sweet muffins, I was reminded of home.

The recipe, still found on a well-worn index card written in careful cursive, is actually called "Carol's Muffins." Carol was Auntie Cindy’s neighbor and longtime friend who shared the recipe with her years ago, but I have only ever known the muffin recipe as my aunt's. It comes together in about 10 minutes and tastes like every cozy morning I spent at her kitchen table, whether we had muffins or not.

I've tried countless blueberry muffin recipes over the years, but I always come back to these because of their simplicity. 

My Take On Auntie Cindy's Blueberry Muffins

The original muffin recipe is fantastic, but I like mine a little fluffier. So, I added baking soda and an extra egg. I have also adjusted the baking temperature. Starting at 425°F gives the muffins that initial blast of heat they need for a dramatic rise and helps develop the domed tops, then dropping to 375°F ensures they bake through evenly without burning. 

Tips For Making Great Muffins

• Room temperature buttermilk and eggs helps everything incorporate smoothly. If you forget to take them out ahead of time, give the eggs a quick warm water bath and microwave the buttermilk for 15 to 20 seconds.
• If you use frozen blueberries, don't thaw them first. Folding them directly into the batter while they're still frozen prevents the color from bleeding into the batter.
• I add vanilla extract to most of my baked goods. It doesn’t have to be the good stuff, but 1 to 1 1/2 teaspoons will add a lovely warmth to the batter. Add it in with the buttermilk.
• To keep your blueberries more evenly dispersed in the batter, toss them in a bit of flour. To keep from dirtying an extra bowl, I add the blueberries on top of the batter, sprinkle over a reserved tablespoon of flour from the recipe, and gently stir them on top of the batter to coat. 
  

One Batter, Multiple Flavors

• Upgraded Blueberry Muffins: Mix the zest of a lemon in with the butter and sugar and/or a teaspoon of vanilla with the remaining wet ingredients for a more vibrant take on the original.
• Chocolate Chip Muffins: Substitute 3/4 to 1 cup of semi-sweet chocolate chips for the blueberries. Note: Because the batter is light and the chocolate is denser, many will sink to the bottom. We still find them delicious!
• Berry and Dark Chocolate Muffins: Combine fresh or frozen raspberries (or chopped strawberries) with dark chocolate chips. The tartness of the berries plays beautifully against the rich chocolate. I like 1 cup of berries to 1/2 cup of chocolate chips.
• Apple or Pear Muffins: Add spices like ground cinnamon, ginger, or cardamom to your dry ingredients, then fold in 1 cup of peeled and finely chopped apples or pears. 
• Lemon Poppy Seed Muffins: Whisk the zest and juice of a whole lemon into the butter and sugar mixture before adding the remaining wet ingredients, then whisk in 2 tablespoons poppyseeds. These could also be upgraded with a lemon glaze.