The Perfect Mini Muffin Tin for the Even More Perfect Blueberry Muffins (recipe via Smitten Kitchen)

First a little back story. This past Mother’s Day my son and I decided on a whim to take a weekend trip to Kentucky to hike Mammoth Caves National Park and and kayak a cave in Bowling Green.  That Saturday night we decided to have dinner in the tiny downtown area of Bowling Green. As we were making our way up the street taking in our surroundings, we noticed a sign that read ‘The Pie Queen’ with an arrow pointing you around the corner through a side walkway that would lead up to the tucked away pie shop ‘The Pie Queen of Bowling Green’ .  The shop was not open at that time, but we decided we would stop in on Monday morning on our way back home.  On Monday morning we arrived just as the pie shop had opened and this amazing smell guided us in.  As we entered the pie shop it had this homey 50’s general store feel.  Besides pies they also sold aprons that were hung on the wall like artwork and antique baking goods, cookbooks and other items. As I was looking around the shop I spotted this well used mini muffin pan and it was made by Ekco Chicago. I had been wanting a mini muffin pan and this one just had my name on it.

This weekend I had the perfect opportunity to put it to use when I was trying out the ‘Even More Perfect Blueberry Muffins’ recipe by Smitten Kitchen.

If muffin tins could talk, oh…the stories this little pan could tell.

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Recipe time!

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Ingredients: Blueberries, flour, sugar, unsalted butter, sour cream, egg, lemon zest, baking soda, baking powder, salt and raw sugar for topping.

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Finely grate the zest from 1/2 a lemon

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Melt 5 tablespoons of unsalted butter. Whisk in 1/2 cup of sugar.

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Whisk in 3/4 cups of sour cream or unsweetened yogurt, 1 large egg and the lemon zest.

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First whisk in 1/4 teaspoon of fine sea salt or table salt, 1/4 teaspoon baking soda and 1 1/2 teaspoon of baking powder, then, fold in 1 1/2 cups of flour.

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Add 1 to 1 1/2 cups of blueberries (the more the berrier…lol)

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Mix together.

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Line your muffin tins with paper liners and fill 3/4 of the cup with the muffin mix and top off with raw sugar.

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Bake at 375 degrees for 25-30 minutes.  (If using a mini muffin pan, they will bake quicker so keep an eye on them so they don’t burn.)

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Remove from the oven and let cool for about 10 minutes.

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Time to dig in! I hope you give this recipe a try.  It’s quick, easy and so delicious.

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