Blueberry Muffins


If you’re trying to lose weight…..These won’t be very helpful. But if your here for a tastebud show, then you’ve got the right recipe! One taste and you get a smile that lights up a room! Here is a tip though, If you actually want a taste of these wonders don’t leave me alone in the same room with them. (The muffins just seem to disappear) 

When I was coming up with this recipe, I didn’t know what to add. I really wanted to add a strong flavor, so I thought that the vanilla would go well with the blueberries. I turned out to be right! (That can be rare sometimes) 


A lot of the time, the butter moisture and the milk moisture can be the same amount to add even amounts of liquid and flavor blending. I decided to make the milk content twice as large as the butter. I thought that the muffins could use a more smooth batter so it would be golden when baked. Man, was that a choice. When you cut the muffin in half, it’s gorgeous! 

The blueberries blend in with the golden muffin and, and, and….. ahhh you just want to gobble it all up! (Which is exactly what I did, Oops!) 


Now let’s look at this recipe! Who’s excited!





1 1/4 Cups of Sugar

1/4 Cup of Butter

1 1/2 teaspoons of Vanilla

2 Eggs

1 1/2 Cups of Flour

2 teaspoons of Baking Powder

3/4 Cup of Milk

Lot’s of Blueberries

An extra two tablespoons of sugar, separate


Set The oven to 375 degrees F.

Cream together the butter and sugar with the beater on medium speed until crumbly, then beat in the vanilla and eggs until smooth. Set aside.

Stir together in a large bowl the flour and baking powder. 

Measure the milk and pour 1/2 of it into the flour mixture. Also pour in 1/2 of the butter mixture into the flour. Beat all the ingredients in the bowl until smooth before adding the rest of the milk and the rest of the butter mixture. 

In a separate bowl, put the blueberries and 1 tablespoon of sugar and mash them together. Then gently fold it into the batter. 

Line a muffin pan with tins and pour around 1/4 of a cup of batter into each tin and sprinkle with sugar.

Bake for 25 minutes, or until golden brown





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