Blueberry Muffin Recipe

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Happy Wednesday! Few things are as fabulous as a delicious blueberry muffin recipe for breakfast. Ridley has asked for muffins the last several days, so I’ve whipped up this simple blueberry muffin recipe a few times. These muffins have a “must-have-more” element to them. You’ll be lucky if any are left over for a mid-morning snack. *wink

Easy Blueberry Muffin Recipe |


blueberry muffin recipe

Do you love muffins for breakfast? What’s your favorite cookie? 



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  1. I have a question about using coconut oil in baking, probably a dumb one, but I’m still going to ask 🙂 Since coconut oil at room temp is solid, do you always melt the oil so its a liquid? I was wondering if it could be used to replace shortening and beaten with sugar and eggs (or something like that)… just curious.

    1. I typically soften it by letting it sit on the stovetop while the oven preheats. 🙂 I have used it a shortening, but I sometimes need to add more flour because the consistency is different.

  2. So I am assuming you thaw your blueberries first right? 😉
    These muffins look really yummy.. may have to give them a try today 🙂

    1. Actually, no. I have always used my blueberries right out of the freezer. 🙂

    1. I don’t use whole wheat flour. I do use white spelt flour for all my baking. I would probably start out experimenting with half white flour/half wheat flour. 🙂 Let me know if you try it out!

  3. Have you tried this as bread? I like to have bread on hand in the freezer and have been looking for a blueberry recipe.

    1. I haven’t tried this recipe as bread. I do have another blueberry tea bread recipe that I plan to share soon. 🙂

  4. As a head’s up for plant-based bakers, this recipe works really well with non-dairy milk and flax/water “egg.” Maddie must have heard from Ridley, because we’ve made these twice this week!

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