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  • Writer's pictureHead Baker

Berliner Weisse Blueberry Muffins

A trip to the suburbs more often than not results in a fresh beer haul from the closest brewery. I was very excited that this weekend it was Mikerphone Brewery in Elk Grove Village. I was out puppy-siting that way for the night, so me and my dog niece went on a little field trip.

If you haven't been to their spot before, it's a definite addition to your bucket list before summer ends. Between their beer/beer slushies, amazing patio, and unbeatable food truck rotation, all of these things are worth going for. The walls are covered in vinyl and neon blue with microphones as tap handles - the coolest vibe. This week I was on the hunt for two of their beers but this post is all about Breakfast at Tiffany's.

Breakfast at Tiffany's is a Berliner Weisse with blueberries and maple. If you haven't read my last post, this one definitely qualifies for another breakfast beer to add in your rotation. It's the perfect amount of sweet with heavy maple and reminiscent of all things breakfast. The natural thing to do was make muffins with it.

I'll warn you now that the muffin coloring isn't the prettiest - but I promise after you eat them that you won't even care. I may have eaten two or three once they cooled while finishing the remainder of the beer. Happy baking & cheers!

Yield: 12-15 Muffins


  • 2 cups all-purpose flour

  • 2 cups blueberries (I prefer fresh)

  • 1 cup sugar

  • 1 egg

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • 1/2 tsp. salt

  • 2/3 cup blueberry Berliner Weisse (I used Mikerphone's Breakfast at Tiffany's)

  • 6 Tbsp. melted unsalted butter


  1. Preheat oven to 350 degrees.

  2. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Whisk to combine.

  3. To the same bowl, add you egg, beer, and melted butter. Stir to combine using a spatula just until mixed. Fold in blueberries carefully.

  4. Line a muffin tin with cupcake liners.

  5. Using an ice cream scoop (I find this to be the easiest way for muffins/cupcakes) , fill the liners about 2/3rd of the way full.

  6. Bake for 20 minutes or until a toothpick comes out clean.

  7. Let cool and then remove from tins - Enjoy !

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