Blueberry Muffins

Spring Blizzards –

You wouldn’t know it by looking outside today, but over the weekend there was a major blizzard. I’m not sure exactly how much snow accumulated on the ground, but the weather forecasted 8–12” for our area. And from what I saw, I’d say that sounds about right.

Blueberry Muffin IngredientsMuffin Tin

Like I said, looking outside today you’d have no idea there was a blizzard last weekend. It’s a little chilly, but mostly just nice and sunny. Not a speck of snow in sight. However, you would, know SOMETHING happened. Because there are tree limbs EVERYWHERE. Not just little ones…big ones! Luckily for us, one of our nice neighbors used a chainsaw to segment a huge limb that landed on our driveway. It was too big to move otherwise—yikes!

Sifting IngredientsSugar & Butter

I’m also so grateful for our city, city crew, and landfill workers. Driving around town it’s obvious they have a lot of work on their hands. The city has announced online and in the newspaper that although it’s not the city’s responsibility, if we put our tree limbs near the front curb or back alleyway, they’ll do their best to pick up and dispose of the debris. (They did this for the last snow storm, too—hallelujah!)

Vanilla & Almond Extracts Combining Wet & Dry IngredientsMuffin Batter

And in case you didn’t catch my drift…small, Midwestern towns are amazing! Although there are things I miss about living in a big city, it’s hard to beat a small town with a lot of heart. Even though I’m new in town, I always feel welcome. And I always know there’s a friendly, helping hand nearby. These folks aren’t put off by having to get their hands dirty. They’re friendly, hardworking Kansans!

Homemade Comfort Foods –

You might be wondering…what’s all that have to do with blueberry muffins? Externally, nothing. Internally, it’s all about the comfort. I always think chilly days are the best days for baked goods. It’s too cold to go outside, and what better way to make a home feel cozy than to bake something delicious. Not to mention, the oven warms up the house and fills the air with something delicious.

Flour Coated Blueberries Adding BlueberriesBlueberry Muffins Batter

So, naturally, on one of the grey days following the blizzard I decided to break free my muffin tin from storage and put it to good use. Growing up, I only ever remember making blueberry muffins from a box. And honestly, they’re always delicious! But what kind of blogger would I be if I did a post on making boxed blueberry muffins? (Obviously, not a very creative one!)

Scooped Batter Blueberry Muffins

Considering I don’t know of any family recipes for blueberry muffins, I had to hit up the internet. And let me say…wow, there are a lot of recipes to choose from. I narrowed it down to about five options, all with 200+ reviews and 5 stars. Then I just gave up because I couldn’t decide… Then Damon came to the rescue and picked for me. (I love when that happens.)

Blueberry Muffin 2 Blueberry Muffin 1

The chosen recipe was…Best Blueberry Muffins by Jenn Segal on her blog Once Upon A Chef. For the most part, I stuck to the recipe. However, I did add a little lemon juice, and a ¼ cup extra blueberries so they wouldn’t go to waste. Since I perused so many recipes, I used the tip that coating blueberries in flour helps them to not sink to the bottom of the batter—it worked! And I tested out four baking methods: greased, greased + floured, greased + aluminum liner, greased + paper liner. Paper liner won hands down!

Blueberry Muffin Bite

If you’re in the mood for blueberry muffins, I highly recommend following this recipe. These homemade blueberry muffins turned out great! And they make for a great comfort food on a grey day.


Blueberry MuffinsBlueberry Muffin 2
Prep Time: 15 minutes — Cook Time: 30 minutes — Serving Size: 12


2 c all-purpose flour (plus 1 tbsp)
2 tsp baking powder
¾ teaspoon salt
1 stick unsalted butter, softened
1 c sugar
2 large eggs
1½ tsp vanilla extract
¼ tsp almond extract
½ c milk
½ tbsp lemon juice
2½ c blueberries, fresh or frozen (not thawed)
2 tbsp raw sugar


1. Preheat the oven to 375°. Line a 12-cup muffin tin with paper liners, and lightly grease the pan and paper liners with oil.

2. In a medium bowl, sift together the flour, baking powder and salt.

3. Using an electric mixer, beat together the butter and sugar for 2 minutes. Next, add the eggs one at a time, and blend well. Then beat in the vanilla and almond extracts.

4. Start combining by gradually adding the flour mixture, and alternating with the milk until well blended in the mixer. Lastly, give a quick stir to add in the lemon juice.

5. In an effort to keep the berries from sinking to the bottom of the batter, lightly coat the blueberries with 1 tablespoon of flour. Then add the blueberries to the batter and gently mix together, being sure not to overmix.

6. Using an ice cream scoop, or large spoon, scoop the muffin tins full of the batter. Then give each muffin top a light sprinkling with raw sugar.

7. Bake for 30 minutes until lightly golden, and a toothpick comes out clean. Let cool for 10 minutes. Then carefully remove from the muffin tin. Cut in half and lightly spread with butter—enjoy!


­– The Best Blueberry Muffins Recipe: Jenn Segal


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