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Blueberry Muffins

Are you ready for some Homemade Blueberry Muffins?!

This morning my teenage daughter requested that I make these "Awesome" Homemade Blueberry Muffins!

"Mom, can you make those awesome Blueberry Muffins?!" - my 13 yr. old

I love baking these Homemade Blueberry Muffins for my family! They are much healthier than the store bought muffins with all the extra preservatives added. You can make these muffins knowing exactly what you are putting into them!

I'm sure you'll love them fresh and warm out of the oven, the following day for breakfast, or just to snack on during the day! Add one to your kids lunch or send one to work with your spouse! They are sure to be a hit!

Blueberry Muffins


● ½ – cup Butter, softened

● 1 ¼ - cups Sugar

● 2 – Eggs

● 1 – tsp. Vanilla extract

● 1 – tsp. Lemon juice (or) Lemon zest

● ½ - cup Milk (or) milk substitute

● 2 – cups Flour

● 1 ½ - tsp. Salt

● 2 – tsp. Baking Powder

● 2 – cups Fresh Blueberries (or) Frozen Blueberries (thawed)


1. Preheat oven to 375*

2. Cream together the butter and the sugar until light and fluffy. (Best with stand mixer or hand mixer)

3. Add in the eggs one-by-one. Mixing well after each egg addition.

4. Stir in the vanilla, lemon juice or zest, and the milk. Mix until well combined.

5. Sift flour, salt, and baking powder into fluffy butter, egg, milk mixture.

6. In a small bowl, lightly smash/mash about half of the blueberries with back of a spoon. Gently stir into batter.

7. Gently fold remaining blueberries into your batter. I like to reserve a few blueberries for the muffin tops.

8. Line a muffin tin with 12 baking cups.

9. Fill each muffin cup 2/3 full with batter.

10. Top with reserved blueberries, if you decided to.

11. Bake at 375* for 30-35 minutes, or until a toothpick inserted in center of muffin comes out clean.

12. ENJOY!


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