Two things led to this recipe: I got an oddly shaped muffin pan in the mail, and blueberries were on sale at King Soopers.
The story behind the pan is that it’s the latest product from the clever minds at Baker’s Edge, home of the brownie pan that gives you more crusty edges. The new “Better Muffin Pan” ($35.95) has a nonstick finish and handy indentations for oven-mitt-clad thumbs. The diagonal cup layout leaves less surface area for spills. The heavy cast aluminum bakes the muffins evenly. It’s a good-quality pan.
Kristen Browning-Blas[yumprint-recipe id=’21’]