94 Comments
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mattie's avatar

solid starts collab

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Jordyn Saradhi's avatar

a new parent’s dream come true

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Pbrazelton's avatar

Ah, back to the kitchen I go! As a fellow muffin agnostic, I look forward to seeing the light.

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Laurie Steinbruck's avatar

My grand daughter had Celiac disease . Can I use almond flour ? Would it work ?

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Alison Roman's avatar

I would use a cup for cup gluten-free flour substitute vs all almond flour

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Laurie Steinbruck's avatar

Thank you !

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Rachel S.'s avatar

I am happy to report these work wonderfully with King Arthur Gluten Free “Measure for Measure” - and I’ve made them with regular AP too so was able to compare. Would not try almond flour (too dense)

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Ralitsa's avatar

Also a new mom to a baby boy - and had to cut out dairy for breastfeeding said baby. Any sub for the yogurt/buttermilk you think? Or just have to wait until dairy is back in my life...

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Alison Roman's avatar

if it's just cows milk (I was given same advice for a few weeks), i would use goat milk yogurt / kefir and then swap olive oil for melted butter. Or just wait it out! haha. Fwiw, I always took that advice to more mean the pure dairy (i.e. none in coffee, no cheese or ice cream, etc. but baked into something, I believe the lactose is different?)

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Amanda's avatar

My daughter also had the cows milk protein intolerance thing, and though every kid is different, baked was fine for us! It was the “raw” (especially cheese and milk) that was the problem. So tough to give up, but they grow out of it! Good luck 🍀

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Claire Fallon's avatar

My son had it too, and it's not always fine -- I had to give up any amount of dairy in any form until he had done the dairy ladder successfully. Our allergist also told me to cut out goat/sheep milk alternatives because the proteins are so similar. It absolutely sucked, but it is temporary, either way!

I wonder if vegan yogurt would work? I found that vegan substitutes for cream and yogurt often worked surprisingly well in my cooking.

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Ralitsa's avatar

Thank you all for this! I hadn't considered that baked could be different so I'll look into that - and maybe try goat milk first. I've been eating coconut yogurt but that feels too thin as a swap. I'll try some things out! Or just wait haha. Sorry that yours was so tough @claire but you're right that it's temporary!

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Althea's avatar

In the recipe, when you say lemon zest, cinnamon OR vanilla, are you suggesting lemon zest with cinnamon is an option and lemon zest with vanilla another OR are you suggesting lemon zest with cinnamon as the first option and vanilla alone is the second option?

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Alison Roman's avatar

In suggesting you could add any of those as additions if you like (common muffin additions). Muffin doesn’t need any, but can if you like! FWIW, I would do vanilla and/or the other two, but not lemon and cinnamon.

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Kate's avatar

I did cinnamon and vanilla - would absolutely recommend

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Martina Nicolls's avatar

I've never made muffins. Should I start with these. They do look and sound yummy

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Alison Roman's avatar

You should!!

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Jennifer Arnaud's avatar

i can absolutely relate to this. my son was born about a month before yours and i had relatively few pregnancy cravings. blueberry muffins and a glass of lemonade (not too sweet please) were IT!

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Alison Roman's avatar

i drank a lot of arnold palmers

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Mary Beth O'Rouke's avatar

I’m so glad you took time after Charlie’s birth but there was a big hole in my food writing/recipe consumption while you were on break. So glad to have you back and adding these to the Easter menu ❤️

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Alison Roman's avatar

that is really nice to hear, thank you for saying that!

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Ali's avatar

Could not agree more!! Was on high alert to see a new recipe but also simultaneously so happy to see the radio silence / postpartum bubble

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Tala Soubra's avatar

You look absolutely beautiful Alison 🙏🏼 lovely kitchen as well!

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Priya A.L.'s avatar

It seems the emailed version of the recipe doesn't mention at what stage to add the lemon zest/cinnamon/vanilla. I mean, obviously one can figure it out but just thought you should know. Looks great, will make. Thanks!

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Alison Roman's avatar

ah thank you!! will edit! (can be added any time, really, but rule of thumb is dry goes with dry — cinnamom w flour— and wet with wet — zest or vanilla with buttermilk/eggs)

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Dan Roman's avatar

As a Blueberry Mufin kind of guy and having the privilege of taste testing at least one batch, I will give these my papa stamp of approval. All systems are go.

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Alison Roman's avatar

<3

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Renee Hlozek's avatar

I would watch the Roman reviews Roman spin off

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Alison Roman's avatar

Honestly, an incredible series idea

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Elizabeth B's avatar

Thanks for sharing a couple pictures of you and Charlie. You look wonderful and he is adorable! I love making muffins and blueberry muffins are my husband's favorite. I will plan to make these for him as soon. I like baking with olive oil so may try this recipe with the lemon olive oil that I have. Many thanks 😄.

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Amanda's avatar

My 3-year old Charlie LOVES blueberry muffins. I’ve been making him the Jordan Marsh recipe, but they haven’t quite hit the mark for me. So glad to have your (undoubtedly) delicious version!

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RebeccaNYC's avatar

What a beautiful photo, Alison. Thank you for sharing it with us! 🙏 Two wonderful beings.

ps

and thanks, as always, for the recipe. can't wait to try it. ❤️

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Magdalena's avatar

Hi Alison. Long time fan of you and muffins. How do you stop the blueberries from sinking to the bottom during the baking process?

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Kyle David Belanger's avatar

I toss them in a tablespoon or so of flour taken from measured flour before folding into batter (I'll do this with fruit in cakes and chocolate chips)

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kerri's avatar

I haven't made these yet, but it seems like it makes a thick batter, which should keep the blueberries from sinking.

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Alison Roman's avatar

you're right!

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Alison Roman's avatar

kerri is correct-- the batter is nice and thick. do NOT toss with flour, the berries will NOT sink, this I swear.

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CS's avatar

I love the sweet content of the writing and in the photo you look so content! Love it.

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