It’s been awhile since I’ve done any baking. Is it just me, or does baking seem much more appealing in the fall and winter when you have flavors like pumpkin and apple all around you? With how hot it’s been lately, firing up the oven can be the last thing on your mind, but I found a recipe that makes it totally worth it!

One of my favorite parts of summer is the fresh produce that’s in season this time of year. It’s delicious on its own (like the peaches we picked), but when you have a surplus, it’s a great excuse to bake. That was the case for us recently. When my parents visited, they brought a generous portion of hand-picked blueberries from a farm back home. I knew it was the perfect time to try my hand at a homemade blueberry muffin recipe!

As much as I’ve enjoyed cooking new recipes and getting more confident in the kitchen, baking still very much intimidates me. It’s a science, and one that I’ve failed often enough to respect it. We’ve perfected a few baking recipes (like this one-bowl banana bread), but I didn’t have a go-to muffin recipe. To be honest, I usually just use boxed mixes for muffins! After some doing some research and reading a ton of reviews, I landed on this recipe and it is definitely a keeper – my new go-to. Check out my adapted version below to get the scoop!

Blueberry Muffins
Servings: 15 muffins


  • 2.5 cups fresh OR frozen blueberries
  • 1 cup milk
  • 2 cups flour
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 cup butter (at room temp)
  • 2 large eggs
  • Optional toppings: oats, brown sugar, granulated sugar, sliced bananas, cinnamon/brown sugar/butter crumble, etc.


  1. Preheat the oven to 375 degrees and grease your muffin tin.
  2. In a mixer, cream the butter. Add sugar and beat until light and fluffy.
  3. Add eggs one at a time, beating in between.
  4. Add vanilla, baking powder, and salt. Beat together.
  5. With a spoon, fold in half the flour and half the milk. Fold until combined, then repeat with other half.
  6. Fold in blueberries.

    The batter is super thick, but that means it’s sturdy enough to support all the blueberries!
  7. Spoon into muffin tins and add any desired toppings.

    I topped some of ours with oats, a few with brown sugar, and left a few plain.
  8. Bake for 15-20 minutes or until a toothpick comes out clean. (Ours took around 22 minutes to be done.)IMG_1605.JPG

Enjoy! These smelled incredible and came out of the oven right as Nathan was getting up for his shift. He was an excellent taste tester and had one with his breakfast 🙂IMG_1606.JPGThis was a perfect way to spend a rainy summer afternoon, and I was able to use most of the incredibly juicy blueberries we had left. I love how many blueberries are included in the recipe – it means you get some in practically every bite!img_1607-jpg.jpeg

IMG_1608.JPGThese can be part of a great breakfast, an easy on-the-go snack, or even dessert. This time of year, the fruit is so sweet that it seems like a real treat!

I ended up taking these over to a friend’s house the next morning when we met for a Saturday morning date together. Everyone enjoyed them and I loved having something homemade to bring. As easy as boxed mixes are, I don’t think I’ll be going back now that I know how easy it is to whip these up from scratch.

With recipes and results like this, I might just be baking more often 🙂

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