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Blueberry Muffins


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I'm sitting here with a pile of laundry at my feet writing here because yet again, it's somewhere I think I'm supposed to be. But, for Blueberry Muffins?! Well, sharing recipes and words with you has been going on for awhile now (back in 2008) so yes, sometimes it's just about Blueberry Muffins.


In recent days I may have considered banning baking. I had a few recipes go very south and I was pretty frustrated when recipes didn't do as they claimed. I saw a beautiful picture in a book and then my results were far from it. Maybe I'm just a cook, I thought. I'll leave baking to someone else.



Well, I've got a new hope in baking thanks to these guys and if you've ever sworn off baking I hope these turn you around. I used whole wheat pastry flour for no fancy scientific or health reason, simply because I've liked how it's made other recipes turn out. I used vanilla yogurt and vanilla almond milk so I didn't need to add any vanilla extract. If you didn't do that, I'd recommend a teaspoon of vanilla extract. Another thing you could add is a teaspoon of lemon zest. I think I'll try that next time!


This recipe made just one dozen muffins using these muffin cups I had. I don't think I'd recommend doubling this recipe, simply because with the ingredients you really want to make sure you don't overwork the batter.


Ingredients You'll Need

  • 6 tablespoons salted butter

  • 1 1/3 cups whole wheat pastry flour

  • 1/2 teaspoon baking soda

  • 2 teaspoons baking powder

  • 1/4 cup sugar plus more for dusting

  • pinch of kosher salt

  • 1/2 cup vanilla yogurt

  • 7 tablespoons vanilla unsweetened almond milk

  • 1 egg

  • 1 cup frozen blueberries


  1. To start melt the butter in a 4 cup glass measuring cup and allow to cool while you mix the dry ingredients together.

  2. Preheat the oven to 400.

  3. With the the butter slightly cooled add the egg, yogurt and milk and whisk to combine.

  4. At this point add the butter mixture into the dry ingredients and use a spatula to fold the items together just until combined. Add the blueberries and gently combine.

  5. Using a scoop, distribute the muffins among baking cups or muffin tins sprayed with cooking spray. Sprinkle some sugar on top! If you're using baking cups they stand up well so you bake them on a cookie sheet.

  6. Bake for 20 minutes, then sprinkle a little more sugar on top.


I hope you enjoy! While these would absolutely freeze well, ours didn't last long enough in the house to see!


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© 2020 Laura Sears 

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