Copy Cat Mimi’s Cafe Blueberry Muffins

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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

Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 2 dozen large muffins
Calories 263.7 kcal


  • muffin tin
  • muffin paper cups


  • 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


  • 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.


Serving: 1muffinCalories: 263.7kcalCarbohydrates: 40gProtein: 3.7gFat: 10.5gSaturated Fat: 6.6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.1gCholesterol: 55.9mgSodium: 180.7mgPotassium: 76.1mgFiber: 1.3gSugar: 24g
Tried this recipe?Let us know how it was!

Do y’all have a tried and true muffin recipe? Hope y’all have an amazing week.


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