What’s the difference between a muffin and a cupcake? Flour… sugar… eggs… butter…? Check, check, check, and check. Hmm…

Well, for one, muffins aren’t dressed in cute little paper wrappers… or are they?

Nor do they sit smugly atop a cupcake plate, as if they belong there.

And muffins certainly do not have a sugary icing adorning their perfectly soft, fluffy domes.

You, Mr. Blueberry “Muffin,” are an impostor! Admit it. You’re a cupcake!

Mr. Blueberry Muffin repudiates the charge: “I am not, nor have I ever been a cupcake! I am scientifically formulated to be an authentic, delicious muffin. Any resemblance and textural similarity is purely coincidental and does not in any way discount my muffin pedigree.”

Sure, blueberry muffin with sugary glaze dripping down your paper dress, we totally believe you!!!

Blueberry Muffins
Adapted from (About.com recipe)

Ingredients:

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup white granulated sugar
1 (1/2 cup) stick butter, softened
2 large eggs
1/2 cup sour cream
1/2 cup Fage Total (full-fat) yogurt
1/2 cup milk
2 cups fresh blueberries

Preparation:

Preheat oven to 375 degrees F.

Sift together the flour, baking powder, and baking soda into a bowl; reserve.

In a large mixing bowl, beat the sugar and butter until light and creamy. Beat in the eggs one at a time. Whisk in the sour cream + yogurt and milk.

Add half the dry ingredients, and stir until just barely combined. Add the remaining dry ingredients, along with the blueberries, and fold with a spatula until just combined.

Line your muffin tins with paper baking cups. Fill each to the top with batter. Bake 30 minutes to a beautiful golden brown. When cool enough to handle, remove muffins from the tins and serve.

Makes 12-16 muffins

Glaze

- 1/2 cup powdered sugar
- Water to desired thickness

Mix together; drizzle over muffins.

These seriously might be the best blueberry ~~cupcakes~~ muffins I have ever had in my life! So full of blueberry goodness, moist, fluffy, and… just amazing! YUM! This will be my go-to blueberry ~~cupcake~~ muffin recipe for life.

In other eats—because I can’t just eat muffins—I had an unremarkable bowl of ziti with ricotta, leftover Al Fresco chicken sausage, and steamed baby spinach. I put my salad right in the same bowl because that’s how I roll. Anyone else like salad mixed with their pasta? I love it! I’ll call it Palad. Yeah, why not?