Friday, July 11, 2014


Top o' the muffin to you! In case you missed it, July is National Blueberry Month, and going along with that, today is National Blueberry Muffin Day!

Did you know that blueberry muffins are the most popular muffins in the United States? I actually just made that up. But they are my favorite muffin!

They're like a cupcake without the frosting - making them acceptable for breakfast. They're sweet and cakey, and since they're made of fruit they're healthy for you, right?!

This particular recipe is adapted from a recipe my mother got years and years ago at a blueberry farm in Fort Wayne. The biggest change I made to the recipe was the amount of blueberries. When I eat a blueberry muffin, I like it to be exploding with bursts of baked blueberries! That's why I use an entire pint.

I highly recommend using fresh blueberries for this recipe. They're in season and you can almost always find them on sale at the grocery store. But if fresh berries aren't available, frozen blueberries work too!


  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 egg, well beaten
  • 1/4 cup sugar
  • 1 cup milk
  • 6 tablespoons oil
  • 1 pint fresh blueberries (Or 1 and 1/2 cup frozen blueberries)
  • 1/4 cup sparkling sugar for sprinkling
  1. Preheat oven to 425 degrees Fahrenheit and line a muffin tin with muffin liners. Set aside.
  2. Combine flour, baking powder, nutmeg, and salt in a large bowl. Set aside
  3. In a medium bowl, combine egg, sugar, milk, and oil. Mix well. 
  4. Pour the mixture of wet ingredients into the bowl of dry ingredients.
  5. Use a spatula to mix until just combined. Do not overmix! Batter will be lumpy/
  6. Wash your pint of blueberries and carefully fold them into the batter. 
  7. Fill each muffin tin 2/3 of the way full with batter.
  8. Top with a sprinkle of course sugar.
  9. Place muffins into the preheated oven and bake for 5 minutes at 425 degrees Fahrenheit.
  10. With muffins still in the oven, reduce oven temperature to 350 degrees Fahrenheit and bake for 10-13 more minutes or until muffins are golden on top and the center is set.
  11. Remove muffins from oven and let cool before serving!
Bowl of wet ingredients and bowl of dry ingredients before they're combines

Wash the pint of blueberries and pick out any berries that don't look ripe

Fold the blueberries into the batter

Fill muffin tins 2/3 of the way full

The finished product!

Look at the beautiful blueberry explosions!

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