Blueberry Muffins

READY IN: 50mins
Recipe by swingncocoa

These muffins have an interesting greenish-blue tint to them because of the blueberry juice added to the batter. They are to die for!

Top Review by Gadgetsmidnight

What a tasty, unique looking muffin. This was something I really enjoyed making. Recipe says that it makes 12 muffins, this must be the large variety. I was able to get 24 regular sized muffins. I couldn't make the recipe exactly due to the unavailability of canned blueberries. I did check 3 grocery stores in our area without success. So, I substituted frozen blueberries that I thawed in a mug. Once thawed I rinsed them in the same cup with about 1/2 cup water. I dumped the liquid in another to cup reserve for step number 5. I wish my photo did the muffin justice when it comes to color. Thanks swingncocoa for sharing your recipe.

Ingredients Nutrition


  1. Drain blueberries, set aside and reserve juice.
  2. Let butter soften, mix with oil in a mixer.
  3. Add sugar and eggs, mix well.
  4. Add flour and vanilla.
  5. Add enough juice (about 1/2 cup) to the batter to make it "gummy".
  6. Gradually add baking soda, and baking powder and mix well.
  7. Add buttermilk, mix, then fold in blueberries.
  8. Preheat oven to 350 degrees.
  9. Pour batter into greased muffin pan and bake for 20-25 minutes.

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