Epic blueberry muffins

Servings: 4

Blueberry muffins shouldn’t be hard to make, but the truth is they are. Not because baking is hard but because everyone has their own idea of what a blueberry muffin should be. To us a blueberry muffin should not be a cake, it should be a delicious rich buttery muffin. Which means it should be dense, moist, lightly sweet, have a soft interior with a good subtle crunchy exterior.

Thus, here is our/my muffin.


  1. Preheat the oven to 400 degrees.
  2. In a very large bowl add the butter and mix the sugar into the butter (it should look like white sand rather than typical creaming method)
  3. Next add two eggs and mix the ingredients together.
  4. Next lightly mix in the milk.
  5. Then add the baking soda and salt.
  6. Again lightly mix.
  7. Add the flour and mix.
  8. Mix in the oatmeal.
  9. Then toss the blueberries in the remaining flour and gently mix them into the batter.
  10. Spray a muffin tin (OXO makes an amazing gold muffin tin that works really well) with nonstick spray and flour the pans as well to ensure the muffins don’t stick.
  11. Fill the muffin tins ½ to ¾ of the way full and bake for 18-20 minutes or until they are done (test for doneness by sticking a toothpick into the middle and if no batter sticks to it they are finished baking).
  12. Let the cupcakes rest for 10 minutes and then remove them from the pan and finish cooling on a baking rack.


What is your favorite type of blueberry muffin?

If you liked this recipe try our pumpkin bread recipe.


  • 2 cups all purpose flour
  • 1 cup oatmeal, pureed to a powder
  • 2 ½ cups granulated sugar
  • 2 teaspoons baking soda
  • ½ teaspoon of salt
  • 1 cup of milk
  • 2 eggs
  • 1 stick of butter room temperature (slightly melted)
  • 1-cup blueberries, frozen and lightly thawed
  • ¼ cup all purpose flour (to toss the blueberries in)