I got my original recipe for blueberry muffins years ago from www.allrecipes.com (“To Die For Blueberry Muffins”) and it’s been evolving in my kitchen ever since.  I found that this recipe is extremely versatile, so adjust it to be as healthy or indulgent as you like.  Here’s one of my typical variations on it.  Are you ready for this crowd pleaser?



Three-fourths cup WHOLE WHEAT FLOUR

Three-fourths cup WHITE FLOUR

Half cup WHITE SUGAR  (can substitute with RAW HONEY)

Half teaspoon SALT

Two teaspoons BAKING POWDER


One-third cup OLIVE OIL (or a substitute moisture, such as plain or vanilla SOY YOGURT, applesauce, coconut oil, etc.)

One Egg

One-third cup SOY OR RICE MILK

One cup FRESH BLUEBERRIES – fresh is best of course, but frozen berries work too



Preheat oven to 400F.  Line muffin pan with paper liners.

Combine dry ingredients in a mixing bowl.  Pour oil and egg into a 1 C measuring cup, then add milk until the measuring cup is full.  Add this to the dry ingredients and mix until almost completely combined.  Fold in berries.

Fill muffin cups two-thirds full.

Bake in preheated oven for 18 minutes or until done. (Toothpick test.)



I’ve also successfully replaced the blueberries with RASPBERRIES and thawed/drained COSTCO’S FROZEN TRIPLE BERRY MIX.

Want something a little more indulgent?  Try adding a STREUSEL TOPPING!

Try using this batter to make mini-loaves instead of muffins!  They make adorably delicious little gifts.  Just be sure to lower the cooking temperature 350F degrees and bake longer….around 25-30 minutes?  (I can’t remember off the top of my head right now so use your best judgement.  The next time I make these I’ll time it and update here.)  Just check frequently (toothpick test is tried and true) to make sure you don’t overcook them.

Just an FYI, in my pans, whether they are mini-loaves or muffins, they tend to get darker on the outside but are still white and fluffy on the inside!