Total Time
Prep 40 mins
Cook 0 mins

A bed and breakfast recipe adjusted to suit our family's tastes. We like blueberries - especially in muffins. This is a great snack or take-along if you are late getting out the door. Blueberries can be fresh, frozen or canned for this recipe. I have made this recipe using all three types of berry and each works great.


  1. Combine all ingredients in mixing bowl. Mix until moistened.
  2. Put in greased muffin tins.
  3. Bake at 375 degrees for 30 minutes.
Most Helpful

*Made for Australia/NZ Swap #29* This is a really good muffin recipe ! We prefer less sweet baked goods, so I used 3/4 cup sugar and added 1/2 tsp lemon extract. Was exactly enough batter for 12 muffins and baked completely for 3o minutes. I did toss the fresh blueberries with a tad of the flour mixture prior to adding to the batter, and they stayed well distributed throughout. Thanks for posting, Chef on the Coast.

NurseJaney June 12, 2009

My son and I enjoyed making and eating thesee. I followed the recipe as written other then I used the other reviewers suggestion and used more blueberries. We loved these. Made for Spring PAC 2009.

bmcnichol April 15, 2009

Easy and quick muffins to make and very tasty! I used frozen blueberries and had about 1/2 cup left in the bag so went ahead and added those too. My buttermilk was expired so I added skim milk but would have liked to have the bit of zing from the buttermilk. Moist and pretty muffins that my DD will enjoy too. Made and reviewed as a pressie for the 12 Days of Christmas Recipe Swap in the Australia/New Zealand Forum.

lauralie41 December 29, 2008