Simple Blueberry Muffins

| August 3, 2011 | 8 Comments

This simple blueberry muffin recipe is easy to whip up in the morning and will have everyone clamoring for more.

Blueberry Muffins Recipe

Whenever my daughter and I walk by the bakery area of our local grocery store, she always says the same thing: “Mommy, can I have a muffin?” For someone who really isn’t into sweets (she turned down a slice of cake for dessert last night. It wasn’t the first time), her love of muffins is staggering and consistent. Sometimes I say yes. Other times I don’t.

This week I said no, instead opting to make my own homemade blueberry muffins.

These aren’t ultra-fancy, over-sized or bathed in butter and sugar, though any of those things can make muffins delightful. Instead, these are just a really good, homemade muffin. Tender, not too sweet, moist … all the important parts.

Sometimes what we really want is ultra-simple: a hug, a thank you, a smile … and the same goes for food. Sometimes, it’s not about the daring combination of flavors but rather the simple ones. The ones that hearken back to the foods we grew up on. The things that are comforting and remind us of home.

This recipe for blueberry muffins definitely falls in that that simple, homemade, comfort food category. They’re easy — just a one-bowl preparation and about 25 minutes in the oven. You’ll be eating them before you know it.

And then, you’ll make ‘em again. Because they really are very good.

Simple Blueberry Muffins

P.S. My first book review for the BlogHer Book Club went live yesterday. I read and reviewed The Beach Trees by Karen White, a great book about friendship, family, loyalty and the ties that bind us. It’s a perfect summer read, and one that I really enjoyed. Please hop over and check it out.

Simple Blueberry Muffins
Serves: yields 12 muffins
  • 1 large egg
  • 1 cup milk
  • ½ cup canola oil
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1½ cup blueberries
  1. Preheat the oven to 400 degrees. Line a 12-slot muffin tin with muffin papers.
  2. In a large bowl, beat together the egg, milk and oil. Add the flour, sugar, baking powder, salt and vanilla extract. Stir until combined. Add the blueberries and mix to combine.
  3. Divide the batter evenly among the 12 muffin cups.
  4. Bake for 22-26 minutes, until golden and a cake tester inserted in the center comes out clean.
  5. Let cool slightly before serving.

Category: Bread, Breakfasts, muffins, Recipes

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (8)

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  1. Kate says:

    We weren’t a pancake family. For special occasions, my mom always made blueberry muffins.

  2. Ali says:

    Oh how pretty. Especially that 2nd picture, I just love all the blue in it. The muffins look scrumptious :)
    If you’d like, I wanted to invite you over to share your best recipes at my new link party, Recipe Sharing Monday. I’d love for you to join in the fun :)

  3. I printed out your recipe. I think I’ll try these this weekend. I’m big time into major comfort food with the cold and the PMS I’ve got going on. This is singing to me.

  4. Stavros Apartmani says:

    A tip of cream on top for a perfect desert. Or a chocolate stripes ;)

  5. These look delicious! I’m planning a bridal shower brunch in a few weeks. Maybe I’ll try!

  6. Buffy says:

    is it baking power or soda, there was a discrepancy in the recipe…

  7. BMiss says:

    It just needs a bit more sugar to give it more flavor… but other that that its a great recipe!

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