I would like to take this opportunity to discuss bad TV shows. And by bad, I mean oh so good. They’re those shows that you binge-watch in your bed late at night while eating ice cream. Or on your couch on Sunday morning while drinking coffee eating a Bakery Style Blueberry Muffin (more on muffins later).
I am going to go ahead and say that I have a fairly decent taste in movies and TV shows. I tend to agree with critics on their movie reviews, to accept Rotten Tomatoes ratings, and in general to enjoy “good” TV shows.
But I also like really bad ones. Like, really bad ones. On Monday nights at 8 o’clock you will find me on my couch with a brownie in one hand and remote in the other, tuning the TV to ABC for The Bachelor. I have seen every single episode of Sex and the City (which is brilliant, by the way). I get into week-long binges of shows like the Kardashians, Gossip Girl, and The Only Way Is Essex. That last one I’m kind of embarrassed to admit because it’s actually pretty awful.
I think it’s more fair to say I have a lot of guilty pleasure TV shows (again, except The Only Way Is Essex. It’s so bad. I’m sorry). And I still think Jersey Shore is trashy A.F.
So clearly I do have some standards.
Alex pokes so much fun at me for watching these shows. Sometimes he’ll get home from school and see me watching the fourth episode of Orphan Black in one day, and he’ll just smile.
I can’t help it. I enjoy turning my brain off every now and then. I think that in the midst of our busy lives, it’s nice to participate in activities that require minimal neural activity. For some, it means cooking. For others, it means going on Facebook multiple times a day. And as for me, I use trashy TV as a brain break.
So seeing as it’s Monday, my schedule today will include work, meetings, maybe some recipe testing, and most definitely The Bachelor.
Now that I’ve shared my guilty pleasure rant, let’s talk muffins. These glorious Bakery Style Blueberry Muffins. Without a doubt, they are the best muffins I’ve ever made. I strongly believe if you make these and take them to an event, people will think you got them at a bakery.
The top is wonderfully crispy and puffs up like a dome of tender goodness. They have a cake-like texture, but with bigger air pockets. They’re insanely moist and fluffy. And they are filled with plump blueberries that burst in your mouth. What more could you want in a muffin?! I’m not even a muffin person and I had two yesterday and one today.
So next time you need to turn your brain off, I highly recommend Property Brothers. Or these Bakery Style Blueberry Yogurt Muffins. Whatever floats your boat.
How to make blueberry muffins
If you need a brain break, these easy blueberry muffins are the baked good for you. First, you’ll need to cream the butter and sugar together for a few minutes until the mixture is fluffy and slightly pale in color. Then beat in the egg, Greek yogurt, and vanilla until everything is combined. (Use non-fat yogurt to add a subtle tanginess to these muffins).
In a separate bowl, mix the dry ingredients. Set aside a few tablespoons of the dry mixture, and then add the rest of it into the wet ingredients. Before mixing in the blueberries, first coat them with that reserved dry mixture. This will prevent the blueberries from sinking to the bottom of the muffins!
Scoop the muffin batter into the prepared muffin tin, and bake for 20 minutes, turning the heat down partway through the baking time. Let the muffins cool slightly before digging in. I recommend slathering these babies with butter and/or jam—they’re absolutely addicting this way!
Bakery Style Blueberry Muffins
- Yield: 8 sky high muffins 1x
- 1 1/2 cups flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup sugar
- 5 tablespoons butter, room temperature
- 1 large egg, room temperature
- 3/4 cup non-fat greek yogurt
- 2 teaspoons vanilla extract
- 1 cup blueberries, fresh or frozen
- Turbinado sugar, for sprinkling (optional)
- Preheat oven to 425°F. Grease 8 large muffin tins and set aside.
- In a standing mixer fitted with a paddle attachment, cream the butter and sugar on high until light and fluffy, about 3 minutes. Beat in the egg for another minute. Beat in the greek yogurt and vanilla extract until combined.
- In a small bowl, mix together the flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the mixture and incorporate the rest into the wet ingredients, mixing until it begins to come together (not fully incorporated). Toss the blueberries with the reserved flour mixture, then fold into the batter, mixing only until combined. Batter will be thick.
- Scoop batter into prepared muffin tins, filling all the way to the top. Sprinkle tops with Turbinado sugar, if using. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!