Quick and Easy Blueberry Muffins


There are times when craving a muffin you have an image of the exact muffin that you want. Whether it’s the richness and goodness of a chocolate muffin, a craving for banana muffin, or the sweetness of a blueberry muffin. Today, it was all about the blueberry muffins. Luckily, I had blueberries to help satisfy my cravings. There is something about blueberries

that I can’t get enough of this year. Whether I put it in pancakes or make blueberry syrup, it’s a craving that does not want to be quenched. I decided to put the blueberries I had in the freezer to good use and make blueberry muffins. I’ve never made blueberry muffins before, so I was weighing the options of what would be better, fresh or frozen blueberries? Well it was an easy choice seeing as I only had frozen blueberries! Check it out. 

Quick and Easy Blueberry Muffins

  • 1 cup flour
  • 1/2 cup sugar
  • teaspoon salt
  • teaspoon baking powder
  • teaspoon baking soda
  • 1/2 cup milk
  • 1 egg
  • 1/3 cup oil (I used sunflower and avocado oil)
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries
  1. Preheat oven to 400 degrees.
  2. Place flour, sugar, salt, baking powder, and baking soda in a bowl as mix together.
  3. In another bowl put milk, egg, vanilla extract, and oil together and whisk.
  4. Pour the liquid ingredients on top of the dry ingredients and use a fork to mix together. Don’t over mix. If there are still traces of flour in the batter, it’s okay.
  5. Place blueberries in bowl and use a spatula or wooden spoon to fold blueberries into the batter.
  6. Place cupcake liners in cupcake pan and fill each liner between 1/2 and 3/4 full.
  7. Place pan in oven an bake for 15 – 20 minutes or until done.
  8. Enjoy!

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