Blueberry Muffins
for BC Living
September 2025
I have a lot of fruit that I’ve grown over the summers that end up in my freezer when I have more than I know what to do with. Besides smoothies and adding them to granola, I decided I was going to make them into some muffins.
While I chose to make these with blueberries you can use pretty much any berry you’d like for these muffins – especially if you’re getting lots from the farmer's market.
In fact, I’m going to replicate this recipe, but add in some lemon zest and raspberries the next time – also swapping homemade buttermilk for the yogurt/sour cream!
INGREDIENTS
- 2 ¼ cups of All Purpose Flour
- 1 ½ tsp of baking powder
- ½ tsp of baking soda
- ½ tsp of salt (less if you’d like)
- ¼ cup of vegetable oil (can sub with butter)
- ¾ cup of sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup plain, full-fat yogurt (alternatively sour cream, or buttermilk)
- 1 ½ cups of blueberries – fresh or frozen (if frozen, see *note)
INSTRUCTIONS
Start by preheating the oven to 375 degrees Fahrenheit.
Line a muffin tin with muffin cups or grease with cooking spray.
In a large bowl whisk together the flour, salt, baking soda and powder and set aside.
*Note: If you are using frozen blueberries, the color will streak, and your muffins might turn bluish green. If you rinse them a few times until the water around them is clear, this will help prevent this.
In a separate bowl or in a stand mixer, beat the oil and sugar together on medium speed until incorporated (1 or 2 minutes) and then beat for an additional minute on high.
Add one egg at a time to the sugar mixture, on low speed, beating well and scraping the sides to make sure everything is incorporated.
Add in the vanilla and yogurt (or alternatives) until everything is blended together.
Slowly add the dry ingredients, a small amount at a time, on low speed until it is a thick and smooth batter and there are no dry bits left.
With a spoon, gently fold the berries into the mixture until evenly spread around.
Scoop the batter into the prepared muffin pan – you may end up with more than enough batter and you could make a few extra muffins, but don’t be afraid to heap it in.
Make the muffins for 20 minutes and then check to see if done and a tester comes out clean. If not, you can bake for another 3-5 minutes – just watch carefully.
Immediately remove the muffins onto a cooling rack.
Let cool, but you can enjoy them warm.
Reheat the next day, or you can freeze them in an airtight container.
ENJOY!
