What’s the difference between a muffin and a cupcake? Flour… sugar… eggs… butter…? Check, check, check, and check. Hmm…
Well, for one, muffins aren’t dressed in cute little paper wrappers… or are they?
Nor do they sit smugly atop a cupcake plate, as if they belong there. 
And muffins certainly do not have a sugary icing adorning their perfectly soft, fluffy domes. 
You, Mr. Blueberry “Muffin,” are an impostor! Admit it. You’re a cupcake!
Mr. Blueberry Muffin repudiates the charge: “I am not, nor have I ever been a cupcake! I am scientifically formulated to be an authentic, delicious muffin. Any resemblance and textural similarity is purely coincidental and does not in any way discount my muffin pedigree.”
Sure, blueberry muffin with sugary glaze dripping down your paper dress, we totally believe you!!! 
Blueberry Muffins
Adapted from (About.com recipe)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 cup white granulated sugar
- 1 (1/2 cup) stick butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup Fage Total (full-fat) yogurt
- 1/2 cup milk
- 2 cups fresh blueberries
Preparation:
Preheat oven to 375 degrees F.
Sift together the flour, baking powder, and baking soda into a bowl; reserve.
In a large mixing bowl, beat the sugar and butter until light and creamy. Beat in the eggs one at a time. Whisk in the sour cream + yogurt and milk.
Add half the dry ingredients, and stir until just barely combined. Add the remaining dry ingredients, along with the blueberries, and fold with a spatula until just combined.
Line your muffin tins with paper baking cups. Fill each to the top with batter. Bake 30 minutes to a beautiful golden brown. When cool enough to handle, remove muffins from the tins and serve.
Glaze
- 1/2 cup powdered sugar
- Water to desired thickness
Mix together; drizzle over muffins.
These seriously might be the best blueberry cupcakes muffins I have ever had in my life! So full of blueberry goodness, moist, fluffy, and… just amazing! YUM! This will be my go-to blueberry cupcake muffin recipe for life. 
In other eats—because I can’t just eat muffins—I had an unremarkable bowl of ziti with ricotta, leftover Al Fresco chicken sausage, and steamed baby spinach. I put my salad right in the same bowl because that’s how I roll. Anyone else like salad mixed with their pasta? I love it! I’ll call it Palad. Yeah, why not? 
*sarcasm* I needed some sodium so I had a sandwich from Subway. 
lol Oh well, it was tasty! I love all the crunchy veggies. Yum!
Happy St. Patrick’s Day!!!!
{ 16 comments }
Twitter: spabettie
March 17, 2011 at 12:01 PM
haa… these look great!
I think the word muffin was created so we could… eat cupcakes for breakfast!!
Twitter: j3nndotnet
March 17, 2011 at 12:14 PM
LOL, I think you’re right!!
The muffins were delicious, a nice change from a quick donut in the morning.
Just wish I could figure out what he meant when he said there was one born every minute.
Twitter: HLTHYexposures
March 17, 2011 at 12:24 PM
Jenn your pictures look AMAZING!! You picked up the lightbox (if i remember correctly?) very quick. And of course you had a wonderful “model” to practice with
The muffins are picture perfect. I definitely think cupcakes disguised as muffins are much more common these days!
Twitter: j3nndotnet
March 17, 2011 at 5:43 PM
Thank you!!! <3 I’m still working on the whole lightbox thing, I know it’s not really the right way yet, but I use it anyway, lol.
I like pasta over spinach — then it gets all wilty and mixed in. I also like chili on top of spinach or lettuce — I think it tastes good! I like the Palad name!
Haha, whether or not he is an impostor, he certainly looks delicious
Twitter: tastyconfidence
March 17, 2011 at 2:32 PM
haha cute post! the muffins/cupcakes look great:)
Twitter: SimpleJosie
March 17, 2011 at 4:02 PM
yum! you know, I eat “muffins” all the time for breakfast but when it comes to a “cupcake” – even without frosting!- i save it for dessert. Screw that! I’m feasting on “cupcakes” for breakfast more often lol I can’t wait to try these especially with summer and fresh fruit making a comeback!
okay that “muffin” looks so good that I feel like I can TASTE it from the picture!!
Love the palad too…I like to mix fresh greens in like that too, as long as it’s not romaine! Can’t stand warm romaine…
Twitter: avericooks
March 17, 2011 at 8:26 PM
First pic, submit it!!
The recipe looks awesome. And i love the glaze. The drippy drip of it. Oh, nothing like powdered sugar to get me excited
Just add butter and/or cream to the powdered sugar and i get really excited.
Muffin vs. cupcake.. such an interesting little banter. I love both…as long as they are NOT DRY. Dry baked goods are inedible to me. lol
Twitter: bakingnbooks
March 17, 2011 at 10:12 PM
LOVE cupcakes!
And, yes, they are just muffins dressed up with a suit and tie 
…Look (and taste) so damn tasty…wait, we are talking about food right?
Love Blueberries too! Yum.
Those look amazing! Doesnt matter if theyre cupcakes or muffins, i always prefer the top
Muffins is just the trick word for cupcakes, so that we don’t feel guilty eating them as a meal. Hee hee. I LOVE that shot of the muffin with the slowly dripping sweet stuff…just wanna lick it off right now!!
That is why muffins taste so delicious!
YUM!!!!!!! I love the glaze idea!
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