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Blueberry Muffins

Blueberry Muffin Recipe

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I saw some really fresh and cheap blueberries and I knew I have to make some blueberry muffins with them. And I’m glad I did, because they are so yummy, I couldn’t help eating them while I am taking the photos. The natural slight sourness of the blueberries is a nice contrast to the sweet muffins.

See Also: Berry Nice Muffins Recipe

Plus, they are just so pretty to look at with the burst blueberries and the purple streaks running down the cupcake liners, and that made me really happy. I think it’s time for me to head back to the supermarket and stock up on more blueberries. The recipe is really easy because there is no electric mixer required, you just need a spatula to combine everything in a large bowl.

Blueberry Muffin Recipe

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98 Responses to “Blueberry Muffins”

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  1. Chris — July 29, 2015 @ 12:08 pm

    Hi, may I know will the blueberries ‘explode’ and splatter inside the oven as the cupcakes are being baked?


  2. Winnie — March 9, 2016 @ 7:12 am

    1. How do u measure 1 1/2 eggs?
    2. Do u use salted or unsalted butter?
    3. For how long do I need to preheat the oven?
    4. I only managed to make 6 muffins out of the recipe.


    • wiffy replied: — March 11th, 2016 @ 11:57 am

      Hi Winnie!
      1. You can beat the egg and estimate. Or double up the recipe since it only yields 6 for u.
      2. unsalted butter for everything on this site (that’s what I use at home). But it’s perfectly ok to use salted butter!
      3. Varies with different brand/model of oven, for mine (Rowenta), it takes exactly 10 minutes.
      4. Maybe the muffin cups you used are bigger? The ones I used (diameter in recipe) should be smaller.


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