What makes Alison Roman’s blueberry muffins so good?
I first discovered Alison Roman’s recipes with her famous caramelized shallot pasta, which we still make and love! So when I saw her post a recipe for blueberry muffins, I wondered how they could be so good over any other blueberry muffin. I mean, what is it that makes hers so special? What sets Alison Roman’s blueberry muffins apart from all the rest? Well, I had to see for myself, and maybe no surprise, but they are soooooo good! So, for Sunday favorites with Mary Ann and Cindy, I just had to lead with these. If you decide to make them, you’ll see what I mean!
What makes these blueberry muffins different–and so good?
It might be the hint of cinnamon. Or maybe the lemon zest, which she says is optional, but I beg to differ. We used the zest of one large Meyer lemon, and it added so much flavor.
Can you use fresh or frozen blueberries?
Yes! My local store was out of fresh blueberries! I intended to stop at another grocery store on my way home, but forgot. So I used frozen blueberries, and now I’m not sure I’ll use fresh blueberries in these muffins.
No stand mixer or special equipment needed for these muffins
I love that this doesn’t require using an electric mixer. All you need is a large bowl, a medium bowl, a whisk, and standard muffin tins. I use tulip cupcake liners, and while you don’t even need liners, you could use a nonstick spray; these muffin liners are worth ordering.
The ingredients you will need
- Fresh or frozen blueberries (I’m sticking with frozen).
- Buttermilk
- All-purpose flour
- Baking powder
- Salt
- Baking soda
- Brown sugar
- Sugar
- Eggs
- Butter or olive oil (I used butter, but I love that olive oil is an option)
- Lemon zest
- Cinnamon
Other Sunday favorites to share!
A New Cookbook and What to Watch
I am going to a book signing and meeting with Mackenna Held. Her book Mostly French came out this week, and it’s gorgeous. She and her husband bought Julia Child’s former summer home in France and have a cooking school. Can you imagine attending a cooking school in Julia Child’s summer house in Provence?
The interesting thing about Mackenna’s approach is that she doesn’t believe in measurements! She’s fearless! In doing my research before interviewing her next week, we are watching her show, La Pitchoune: Cooking in France” on The Magnolia Network. It’s so good! Read more about everything she has going on here.
The Betty Cardigan from Sézane
I love the Betty Cardigans from Sézane. They are sort of a cross between a sweater and a light jacket. They look good with everything from jeans to skirts. And now you can order it with custom monogramming for Mother’s Day! Choose your initials or name.
Italian Leather Bags from Quince
I’ve had this bag from Quince, and I wear it often. It’s almost surprising how much you can use a red bag. Mary Ann has it in brown. The quality is exceptional, and so are the prices. They may not have a luxury label, but if that’s okay with you, you will love this Italian Leather Crossbody Bucket Bag, which comes in three colors. I ordered the black one for my upcoming trip to France.
The Paris Library & Miss Morgan’s Book Brigade
If you loved The Paris Library & Miss Morgan’s Book Brigade, the author, Janet Skeslien Charles, has a new audiobook releasing on May 27th. It’s where The Paris Library ends, five years later. “A charming and cinematic multi-cast audiobook following a young woman from Montana who lands a job in the American Library in Paris, where she discovers the power of storytelling and writes her own Parisian chapter.“
A movie you might like…
The Life List…It’s new. It’s over two hours long, and at first, I must admit, I wasn’t sure if I would like it. But I have to say, it’s adorable. So if you are on a flight with some time, download this movie! I think you’ll be happy you did! If you watch it, let me know what you think!
Alison Roman’s Blueberry Muffins
These blueberry muffins are so good…is it the cinnamon, the lemon zest?
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup light brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup unsalted butter (melted) or olive oil
- zest of one Meyer lemon
- 1/4 teaspoon ground cinnamon
- 12 ounces frozen blueberries
Instructions
- Preheat the oven to 425º. Line muffin tins with liners.
- Whisk flour, baking powder, salt, and baking soda in a small bowl, set aside.
- In a large bowl, whisk sugar, brown sugar, and eggs. Whisk in the buttermilk and melted butter. Stir the flour mixture into the wet ingredients until well combined. She says not to overmix and that having bits of visible flour is okay. Add the lemon zest and cinnamon. Gently fold in the frozen blueberries.
- Divide the batter into prepared muffin tins. I use a large scoop with a release. Sprinkle generously with turbinado sugar and bake for 18-20 minutes. They will turn golden brown. Remove the muffins to a wire rack and allow them to cool—if you can wait that long!
Let’s see what Mary Ann & Cindy found this week!
Classic Casual Home
Read Mary Ann’s Sunday post here.
Cindy Hattersley Design
Read Cindy’s Sunday post here.
I completely agree about the Life List. It was a slow starter but I ended up loving it!! Can’t wait for the interview!
Thanks for introducing me to Alison Roman. These muffin and pasta recipes sound fabulous.
Pinning the blueberry muffin recipe. Taking your word for it on how can it be the best ever. 🙂 Let us know what you think of the Quince Bucket Bag once you’ve give it a spin. Is it heavy? Is the strap comfortable?
I can almost smell those muffins. Thanks for the book recommendation!
Hi Annie!
What a fun post! You always have such fun ideas and I couldn’t resist getting the muffin liners to go with the blueberry muffins. I make many of Alison Roman’s recipes but haven’t seen this one and I think I will try the frozen blueberries as you did.
Peace from Ojai, CA
Hi Anna,
Lovely muffin recipe l am going to send to friends so they can try it and read your blog and hopefully subscribe they would love it! Happy Sunday 🌿