Blueberry Muffins


Blueberry muffins just feel right on a Saturday morning. As Alice went down for her first nap of the day, Madison joined me in the kitchen to make the french press coffee and I recruited him to mix up the dry ingredients so we could get the muffins in the oven as fast as possible. What a team! I even had time to shower while they baked! Small victories.

I don’t think I’ll ever stop trying new recipes for blueberry muffins. It’s too fun testing new combinations of flavors. Plus I never have exactly the right ingredients in the fridge and pantry when I wake up with a craving for homemade muffins.

On this particular sunny spring day (it’s hitting 60° today!!) I happened to have crème fraiche in the fridge after using some for garnish on pea soup last week & in a shallot & dijon sauce for roasted chicken last night. So into the muffins went the crème! Mostly working off Bon Appetit’s recipe, I came up with this recipe and Madison called it my “best ever” so I guess I’ll be making it again. So here we are:


  • Butter for the pan (I was out of PAM)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup ground flax seed
  • 3/4 cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon freshly grated nutmeg
  • 2 cups fresh blueberries
  • 2 large eggs beaten to blend
  • ½ cup crème fraiche (you could also use sour cream)
  • ½ cup (1 stick) unsalted butter, melted
  • 1/3 cup almond milk
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 2 tablespoons sugar mixed with 1 tsp cinnamon


  • Preheat oven to 425°. Lightly coat cups of a standard 12-cup muffin pan with butter or nonstick spray. Whisk all-purpose flour, whole wheat flour, ground flax seed, granulated sugar, baking powder, and nutmeg in a large bowl to combine. Add blueberries and gently stir until evenly distributed.

  • Whisk eggs, crème fraiche, butter, almond milk, lemon zest, lemon juice, and vanilla in a medium bowl until combined and creamy, about 30 seconds. Gently fold egg mixture into dry ingredients just to combine (be careful not to overmix).

  • Divide batter evenly among muffin cups. Sprinkle with cinnamon sugar mix.

  • Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Turn out onto rack and let cool completely.



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