When I was pregnant with my last baby, nothing tasted good the first few months. But I’ve been pregnant enough times to know that I only feel sicker if I don’t eat, so regardless of things not sounding good, I still had to force myself to eat.
One day I was talking to a friend who mentioned she had gotten the best blueberry muffin at Panera. She said it was absolutely delicious. From the minute she said it, I decided a Blueberry Muffin from Panera had to be mine. I just knew it would taste good and be the thing I didn’t know I needed to get through the rest of the yucky weeks of pregnancy.
Next time I was near a Panera I bought two. That’s how sure I was. This was on a Friday. I ate one that afternoon and it really was delicious. The best news was, I didn’t feel like I never wanted to look at it again after I ate it. There was a very short list of foods that fell into that category.
Thank Heavens for Blueberry Muffins
I ate the second one on Saturday and once again, it was so good and I still felt like I could eat another. The next day was Sunday, and that evening I was really wanting a treat of some kind but nothing sounded good. My husband pointed out that we had fresh blueberries in the fridge and since I’d been liking blueberry muffins so much, maybe he could make me some.
I didn’t say this to him, but I was pretty sure his efforts would be futile because there was no way in heck he could make a blueberry muffin as delicious as the two I had eaten from Panera. 🙂
To my surprise, the muffins he made were awesome! The flavor was perfect! I was SOOOO happy. Blueberry muffins continued to be something I craved during my pregnancy and my sweetheart husband continued making them for me whenever I asked.
The recipe he used was on allrecipes.com. He followed it almost to the T, except he added some lemon zest and in place of the crumb topping he sprinkled each one generously with cinnamon sugar. These muffins are very adaptable to the complimentary flavor you prefer, lemon, almond, vanilla, or orange, read below for more info on that. They also are perfect without an added complimentary flavor!
I think you will love this recipe as much as I do, pregnant or not. 🙂
Frequently asked questions:
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Can I use Frozen Blueberries?
Yes, frozen blueberries can be used if you do not have fresh blueberries. Your muffins will most likely have a light purple/blue tint to them because frozen blueberries will put off some juices as they are mixed in.
Can I add Lemon or Orange Zest to give it a slight citrus flavor?
Yes, these muffins can be customized to your taste. Some people like blueberry muffins that have a hint of citrus and others like them to have a hint of almond or vanilla. I like them both ways and have experimented with both lemon and orange zest as well as vanilla extract and almond extract.
They all taste good, but my personal favorites are to add, 1 tsp almond extract or 1 tsp orange zest.
will they still turn out well if i don’t add the Cinnamon Sugar topping?
Yes, the muffins will still turn out really well even if you don’t add the cinnamon sugar topping. The cinnamon sugar topping just adds a hint of crunch and sweetness to the muffin. No problem at all if you want to eliminate that step.
Products you may need for this recipe:
- Â Â Â Muffin Tin
-    Muffin Liners This is a giant pack of 500, for those of you who love to make muffins and cupcakes.
-    Large Cookie Scoop/Ice Cream Scoop thing I find it much easier to scoop the batter into the liners with something like this instead of trying to pour it in.
Other Delicious Muffin Recipes
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 egg, slightly beaten
- ⅓ cup milk
- 1 cup fresh blueberries
- (Optional) 1 tsp of any of the following: Orange Zest, Lemon Zest, Almond Extract or Vanilla Extract
- For cinnamon sugar topping
- 3 tbsp granulated sugar
- ½ tsp cinnamon
- Preheat oven to 400 degrees and line a regular size (12 muffin) muffin tin with liners
- In mixing bowl, combine, flour, sugar, salt and baking powder. Mix well.
- Add oil, slightly beaten egg, and milk. Also if choosing to add zest or extract, do so at this point. Mix well.
- Next, gently fold in the blueberries.
- Scoop or pour muffin batter evenly into 12 muffin tins.
- In a small bowl combine the granulated sugar and cinnamon for the topping. Sprinkle the top of each uncooked muffin with approximately ½-3/4 tsp cinnamon sugar.
- Bake muffins at 400 degrees for 20-25 minutes or until toothpick inserted in center of muffin comes out clean.
More yummy blueberry recipes
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Now I am craving blueberry muffins. Blueberries in freezer so guess what’s for breakfast tomorrow? Glad to see you posting again.
I made the muffins as directed, There was to much flour for the liquid. I added more milk, Surprising they were very good,
hmm, that surprises me that their wasn’t enough liquid…I am glad you added a little more milk. That was the perfect thing to do.