Blueberry Muffins to die for..

My obsession with berries continues. We visited this amazing fruit and vegetable market;  If you are looking for a standard grocery store where things are kept tidily in stacks, price coded, and  ready to be scrutinized and picked up by the customers then you will be disappointed but, there are some stacks here and there but for most of the vegetables you need to go and ask for at the counter.  The choice of fruits are amazing, name a berry and it is there. So I could not contain my self, P’s reaction was “are we opening a fruit shop at our place, I mean just look at you, you have not left anything.” So car full of fruits and veges, refrigerator stacked and though berry season is long but gone, for me strawberries and the likes of it are a year round phenomenon.

Bell Peppers 🙂

So we did the smoothies, the shortcakes, the strawberry cakes and now I still had a fistful of blueberries left and what better than a gorgeous blueberry muffins on a bright autumn afternoon with freshly brewed coffee.. Yes, you heard me right, I am dead and in heaven. To be honest, I am more of a cupcake lover, but blue berry muffin is just something I have always loved.. so here you go, one of the simplest recipes 🙂

This recipe makes 8 muffins:


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries


This is easy really,  Start by Preheating the oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Next Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top,

Now bake it for about 25 mins, the muffins should have risen in the shape of a dome with little blue specks. Let it cool and  then well just devour them.. They taste divine… 😀

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