Copy Cat Mimi’s Cafe Blueberry Muffins
The first time I had the pleasure of tasting Mimi’s Cafe’s tasty blueberry muffins was 12 years ago. We had just moved to Colorado Springs and I was just barely in my second trimester with the twins. I took one bite into this muffin and instantly knew I would be in a longterm relationship with this food.
I’ve mentioned in the past that quite a few of my significant memories include the first time I try a food. The first time I ever tried a Whopper, I was 10 years old and visiting my cousins in Oregon. The first time I ever had a French Dip sandwich was my first Christmas with my in-laws. The first time I tried Mimi’s muffin is no different in my memory bank. My sense of taste likes to dictate my memories.
What makes Mimi’s Blueberry Muffins so amazing is their fluffiness. They taste like an Angel Food Cake. Recreating these muffins was a must for me. The nice thing with this recipe is you can use fresh blueberries or thawed out ones from the frozen food section.
Copy Cat Mimi’s Cafe Blueberry Muffins
Equipment
- muffin tin
- muffin paper cups
Ingredients
- 1 cup butter room temperature
- 2.5 cups sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 eggs
- 4 cups flour
- 1 tsp salt
- 1 cup sour cream
- 4 tsp baking powder
- 4 cups blueberries fresh
- Turbinado Sugar
Instructions
- Add butter and sugar into an electric mixer and whip until light and fluffy. Add in both extracts, eggs, and sour cream; mix again to combine and scrape the sides of the bowl as you go.
- In a separate bowl add in the dry ingredients; flour, salt, and baking powder and mix together to evenly distribute the ingredients. Pour in the blueberries into the DRY mixture and stir gently. Doing this will coat the blueberries and allow them to sit evenly dispersed in the batter instead of sinking to the bottom while baking.
- Add in the wet ingredients into the dry ingredients and gently fold together until combined. Set aside and prep the muffin tray. Place a liner in each muffin hole and then spray nonstick cooking spray in each liner. Pour batter into liners about 2/3 to the top of the tray. If you are using the liners I have linked, they are much taller than the muffin tray so use the muffin tray to measure, not the liner.
- Sprinkle each muffin with Turbinado sugar, generously. Bake at 375°F for 20 minutes. Pull out of the oven and sprinkle a little more Turbinado sugar over the top, then bake for another 10 minutes.
- Let cool slightly, store in an airtight container for up to a week, or freeze for consumption later.
Nutrition
Do y’all have a tried and true muffin recipe? Hope y’all have an amazing week.
4 Comments
Goldie
Can you tell me what turbinado sugar is?
admin
It’s raw sugar with a tan sort of coloration and larger granules. It isn’t overly special compared to regular granulated white sugar, but because the granules are larger they create a nice sweet crust when you sprinkle it over a baked good. https://www.healthline.com/nutrition/turbinado-sugar
Patrick Walker
Can you use a cupcake pan?
admin
You most definitely can. You will just need to cut the baking time down. I’d start with 10 minutes and then after that do 2 minute increments and check after each. When the muffins have risen and the tops are just barely beginning to turn from liquify dough to a solid is when I would top with the turbinado sugar.