Blueberry Muffins

I found some Peruvian blueberries at the grocery for fairly cheap yesterday & got myself 3 little trays. Trust me when I say I was on my phone already Googling up recipes for blueberry muffin recipes on the way home. I’ve always loved blueberries but because, once again, they are not native here, they can get quite pricey depending on where they come from. Last week, I struck gold. And before they get all shriveled up in the fridge because I couldn’t bear to use these precious babies, I knew I had to move quickly.

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And then I found the perfect recipe. Perfect because I happened to have exactly 1 cup of yogurt that needed using. 
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I like the fresh combination of blueberries & lemon as evidenced in how many million times I’ve baked this Lemon Blueberry Buttermilk Cake. However, that buttermilk cake is very airy and fluffy. This is a muffin. A good sized, dense muffin. In the best way possible.
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Wet ingredients are relatively healthy with only 1 egg, canola oil, yogurt & brown sugar amongst others. I reduced the sugar slightly from the original recipe & it didn’t hurt the final outcome.
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Only a matter of mixing the two together.
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Aren’t these just beautiful? The sapphires of the berry world, perhaps? Asher loves them just as much, especially when frozen.
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I was a little hesitant trying to fit all the cases to the brim. I didn’t know if the muffins would overflow. I’ve had those types of things happen & my oven probably cried over burnt doughs & stains.
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But the muffins turned out sooooo perfectly! A dough that makes exactly 12 muffins, each risen so beautifully. The recipe says to bake them for 25 minutes & they were done exactly at the 25 minute mark.
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No wonder Ree called this the Awesome-est Blueberry Muffins!
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The crumbs are surprisingly buttery even though there is not a single drop of butter in them. I love these so much!
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I brought the entire tray down to my parents’ house & in the car, I couldn’t stop staring at them. Especially this particular muffin.
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I was deciding between using a silver foil muffin liner or these white ones with brown dot. I’m glad I went with the white. The blueberry juice stains made these extra special & almost artsy. 
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Highly successful muffin recipe. Best part is they aren’t even very sweet at all, perfect for more frosting, if you’re so inclined, a drizzle of honey or just having plain. I think these will be my go-to muffin recipe from now. I can totally see subbing out the berries for mangoes, peaches, pears… the possibilities are endless!


 “Therefore, my brethren dearly beloved and longed for, my joy and crown, so stand fast in the Lord, my dearly beloved.” {Philippians 4:1}

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Blueberry Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast/Dessert
Serves: 12 muffins
  • 3 cups minus 2 tbsp Flour
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ¼ tsp freshly grated Nutmeg
  • ¾ cup + 1 tbsp Brown Sugar
  • ½ cup Canola Oil
  • 1 Egg
  • 1 cup Plain, unflavored Yogurt
  • 1 tsp Vanilla Extract
  • 1 cup fresh Blueberries + a handful extra for topping
  1. Preheat oven to 375 F or 180 C.
  2. In a large bowl mix flour, baking soda, nutmeg, baking powder & salt. Set aside.
  3. In another large bowl whisk together sugar, oil, vanilla extract, egg & yogurt.
  4. Add the dry ingredients & stir only until just mixed, about 10-12 strokes.
  5. Fold in 1 cup blueberries.
  6. Spoon batter into a lined 12-muffin pan. Top with one or two blueberries on each muffin, pressing down slightly.
  7. Sprinkle remaining 1 tbsp brown sugar over the top.
  8. Bake 20 to 25 minutes, or until a skewer pricked into the centre comes out clean.
  9. Remove muffins from pan & cool completely on a wire rack. Keeps in an airtight container for about 3 days in room temperature.

Recipe lightly adapted from: Ree @ The Pioneer Woman

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