Blueberry Muffins: Learning to Cook Week One

Blueberry Muffins

I’m so glad you are joining us for our first recipe in our Learning to Cook series. This week, we made blueberry muffins from scratch, and I’m so happy with how they turned out! I modified a family recipe to make them, and I really think Bella and did a good job (if I do say so myself).

As I admitted in my last post, I don’t know how to cook. So, this was a real challenge for me. I’ve only ever made blueberry muffins using boxed mix, so I did not know what to expect. But these were pretty easy, and I think they were a great choice for our first recipe.

Instead of using store bought blueberries, we used some lovely Primadonna blueberries that we handpicked right down the street from our house. These blueberries are so plump and juicy, so they were great choice. Plus, the fact that we picked them ourselves made everything seem a little more special and homemade.

Without further ado, here’s the recipe!

Made-from-Scratch Blueberry Muffins


2 cups all-purpose flour

1 cup granulated sugar (we used organic cane sugar)

2 teaspoons baking powder

2 large eggs (we used organic free range)

1/2 cup milk (we used skim)

1/2 cup (or one stick) unsalted butter, softened

1 1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups blueberries (fresh or frozen)

2 tablespoons raw sugar to top muffins with before cooking (optional)

We also used cupcake liners to cook the muffins in, but you could just spray the muffin pan with cooking spray instead.

The Process

To begin, pre-heat your oven to 375 degrees. Then, either spray your muffin pan with nonstick cooking spray or line with cupcake liners.

Next, add all your dry ingredients to your mixing bowl (flour, sugar, baking powder and salt). Stir until they are mixed together well.

Blueberry Muffins Dry Ingredients

Mix your dry ingredients together

After this, add in your eggs, vanilla and almond extracts, and milk and mix well. If you don’t like almond flavor, you can leave this one out. We think it adds a lovely flavor to the muffins, though. And the smell is heavenly as they’re cooking.

Add eggs Blueberry Muffins

Add eggs, milk, and extracts next

Once these are blended, add in your butter. Make sure it’s softened well so that it blends easily. We put ours in the microwave for 30 seconds, which was perfect.

Mix Butter Blueberry Muffins

Mix the butter in well

Add in your blueberries, a 1/2 cup at a time, and fold them into the mixture carefully. Be as gentle as possible, so your blueberries don’t end up smashed.

Add blueberries

Add in those beautiful blueberries!

After this step, spoon the mix into your muffin pan. If you like, sprinkle the raw sugar on top of each muffin before baking. This gives the muffins a light sugar crust on top, but it is optional.

Raw Sugar Topping Blueberry Muffins

Top with raw sugar (optional).

You’re now ready to bake! Put the muffins in the oven, and cook for 30 minutes, or until a toothpick can be inserted in the middle of one and come out clean.

When the blueberry muffins are finished baking, allow them to cool completely before eating. Though, you’ll be tempted by the smell to dig right in immediately.

Blueberry Muffins Done

The muffins turned out wonderfully!

This recipe makes 12 generously-sized muffins.

Happy Cooking!

We hope you enjoyed this first recipe from our series. If you like blueberry muffins, these are certainly worth a try. They only took about 20 minutes to make, and they were so simple.

If you have children, consider including them like I did. Not only did we have fun, but we were able to work on fractions, measurements, and even food safety as we cooked. It’s not often that I can sneak a math lesson into a fun activity!

Don’t forget to check out our Facebook page on Monday to see what next week’s recipe is going to be!








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