We’ve just had our first lovely, crisp spring day in New Brunswick.  With the windows thrown open and the chipper songs of the neighborhood crazies floating in with the strong breeze, I’ve convinced myself that the seasons have finally changed.  In celebration of this event (and ignoring the fact that it flurried yesterday), blueberry muffins seemed to be in order.  And it was an excellent call.

I found this gem on Foodgawker, a website that could more aptly be named Foodporn, for all the thousands of titillating photos and mouth watering recipes you can find.  Taylor Takes a Taste, the original home of this recipe, is not only a beautiful blog, but  an awesome resource if, like me, you’re new to food photography.

These muffins came out moist and soft and oh-so-perfect.  Fortunately, they were ready to go as soon as I could smell the blueberry deliciousness – I couldn’t resist opening the oven nice and wide to get a bigger whiff.

As a kid, blueberry muffins were never a favorite: too much fruit, not enough chocolate.  But now – now I see the light.  I see why my grandmother, Mimi, used  “blueberry muffin” as a term of endearment – they’re sweet and simply delightful.  And, Meem (since I know you’re reading this), I can now say, with one of these little babies in hand, that you’re my blueberry muffin, too!

Blueberry Muffins

Recipe adapted from Taylor Takes a Taste, found  on Foodgawker

6 tbs unsalted butter

2 tbs shortening

1 tbs honey

2 eggs

1 tsp vanilla

1 cup milk

2 ¼ cup AP flour

2/3 cup granulated sugar

2 ½ tsp baking powder

pinch salt

generous pinch nutmeg

dash cinnamon

1 ½ cups blueberries

Preheat oven to 350 degrees, and prepare muffin tins with liners (these came in an adorable set from Barnes and Noble)

Place butter, shortening, and honey in a microwave safe bowl and melt. I usually melt in 15 second intervals, stirring in between, so the ingredients don’t turn funky.

Once the mixture is melted, combine with eggs, vanilla, and milk.

Whisk together flour, sugar, salt, and spices.  Add dry ingredients to the egg mixture.  Batter should have a slightly sticky/taffy-ish quality when you spoon it into the liners.

Carefully fold in blueberries.

Fill muffin cups three-quarters full and set them in the oven for 15 minutes (a minute or two longer if you like them browned on top.)

Enjoy!