Blueberry Muffins homemade and excellent -
Blueberry Muffins homemade and excellent -
Blueberry Muffins homemade and excellent -

Blueberry Muffins homemade and excellent -

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Blueberry Muffins

PREPARATION TIME 40 minutes - 6 large, 8 medium, or 12 mini size muffins.

EQUIPMENT: Mixing Bowl, Measuring Cups and Spoons, Muffin Pan. Order your stainless steel muffin pan HERE! Or clickon photo and enter code WEBPROMO at checkout for an additional discount. 

stainless steel muffin pan

Muffin is derived from the word Muffe (in German, a “small cake”), dating back to the 18th century with the first known printed Muffin recipe.

FIVE simple techniques for moist and tasty muffins:

  1. Use both, canola oil for moistness and unsalted butter for taste.
  2. Do not over mix
  3. Bake no longer than 20 minutes.
  4. For light and fluffy muffins, eggs, butter, and milk, should be at room temperature.
  5. Because egg yolks are an emulsifier that binds water and fat together, adding an extra egg yolk to the batter enables the batter to hold extra liquid and, sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.

Note: Muffin Pans come in either 6 large, 8 medium or 12 mini sizes. This recipe will work for all.

Having eggs, butter, and milk at room temperature helps your muffins form a smooth mixture that traps air and expands when heated in the oven making your muffins light and fluffy.

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • Pinch or two table salt
  • 1½ teaspoons baking powder
  • 1 tablespoon Canola oil
  • 1 whole egg, plus 1 yolk
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons softened unsalted butter
  • 1 cup frozen blueberries thawed, or 8 ounces fresh
  • Combine 6 teaspoons sugar with 6 teaspoons brown sugar to top each muffin


  • Heat oven to 400ᵒF
  • For big-topped muffins, line 6 standard-size muffin cups with paper liners. For standard-size muffins line 8 muffin cups.


  • In a mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  • In an 8-ounce measuring cup whisk together the oil, egg, egg yolk, milk, and vanilla or almond extract.
  • Add the softened butter.
  • Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. The batter should be thick.
  • Gently fold in the blueberries, or use can substitute with white or dark chocolate.


  • Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners).
  • Sprinkle sugar and brown sugar mixture on top of each muffin. Or a brown sugar crumble made with equal parts flower, sugar and softened butter.
  • Bake for 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.