Friday, July 6, 2018

Homemade Blueberry Muffins

Missy Tippens

I've been on a blueberry-buying kick lately. And we had a ton of them that needed to be used. So...

Blueberry muffins!!

My daughter and I chose a recipe from Food Network by Ina Garten. (Click here for the recipe.)

Of course, I forgot to take photos. But I did remember to take photos after they came out of the oven.

The recipe called for 2 cups of fresh blueberries. I wanted to use 3 cups, and we were glad we did. We love our muffins loaded. The recipe made 2 dozen.

We really liked this recipe. They weren't too sweet and felt healthy with all the blueberries. Here they are, oozing with blueberry goodness!

We ended up freezing some so we'll get to enjoy them later as well.

Yum! So what's your favorite muffin type?


  1. These look so good! Now I wish I had muffins this morning. We are getting a box of peaches. Maybe peach muffins should be in the plan? My favorite would be blueberry if I am making them at home, but Perkins has cranberry orange muffins sometimes and they are AMAZING!

    1. Katie, cranberry orange are probably my second favorite after bran or oat muffins. I love heavy, grainy baked goods!

  2. Missy, those look delicious!

    *Note to self: Eat breakfast before stopping by the Cafe in the mornings!

    I still have frozen blueberries left from last year, and I need to use them up. I have a sugar free recipe I use for single muffins - I'll have to share it here some Monday!

  3. Oh, my goodness. How did I miss this post, Missy? I LOVE most anything blueberry and I love Ina Garten. Mmm... This is going in my file.

    1. BTW, lemon zest is the perfect compliment to blueberries, adding just the right amount of tart to an otherwise sweet berry.