Blueberry Muffins

by Cara Byte

Blueberry Muffins

Delight in the juicy burst of summer with scrumptious Blueberry Muffins. These delectable treats are a celebration of the vibrant and sweet flavors of blueberries. Each moist and tender bite is filled with plump blueberries, releasing their natural sweetness and creating a delightful explosion of flavor. Whether enjoyed for breakfast, as a snack or as a delightful addition to brunch, these blueberry muffins are a true crowd-pleaser. With their golden tops and irresistible aroma, they are a perfect companion for lazy weekends, picnics, or any occasion that calls for a touch of fruity bliss. Indulge in the joy of summer with every bite of these irresistible Blueberry Muffins.


  • 24 muffin pan
  • Mixing bowls
  • whisk
  • Spatula
  • muffin liners


    • 1 Cup Sugar
    • 3/4 Cup Melted Butter
    • 2 Eggs room temperature
    • 1 tsp Vanilla Extract
    • 2 Cups Flour
    • 1 tsp Baking Soda
    • Pinch of Salt
  • 1 Cup Frozen Blueberries
  • Instructions

    1. Preheat the oven to 350F.
    2. In a large mixing bowl add the sugar and butter and whisk until well incorporated. Add the eggs and vanilla extract. Keep whisking until everything is smooth.
    3. Add the flour, baking soda, and a pinch of salt. Keep whisking just until incorporated. Fold in the frozen blueberries. 
    4. Scoop the batter into the muffin liners and fill them 3/4 of the way. Bake for about 20-25 minutes. To check the doneness insert a toothpick in the middle of the muffin. A clean toothpick means the muffins are done.

    Make This Gluten-Free

    Notes: For Gluten-Free muffins use the blend below instead of the all-purpose flour. Mix the ingredients before you add them to the mix. 

    • 1 ⅓ Cup Oat Flour
    • ¾ Cup Almond Flour
    • 1 tbsp Baking Powder

    Make This Plant-Based

    Notes: For Plant-based muffins use ripe mashed bananas instead of the eggs and vegan butter or coconut oil instead of the butter. Make sure it is melted just like in the recipe. 

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