Blueberry Muffins

// easy and quick organic Fresh Blueberry Muffins//


  • All- purpose flour – 1 ½ cups
  • Granulated sugar – ¾ cup + 1 tblsp for muffin top
  • Salt – ¼ tsp
  • Baking powder – 2 tsp
  • Canola / mild cooking oil – 1/3 cup
  • Egg – 1 (room temperature)
  • Whole milk – ½ cup
  • Vanilla essence – 1 ½ cup
  • Fresh organic blueberries – 1 cup


  • Pre heat the oven to 400˚F
  • Line the regular size muffin pans with muffin liners ( 12 size pan, leave 2-3 space for water bath)
  • In a wide mixing bowl, add the all-purpose flour, salt, sugar and baking powder. Mix well and keep aside
  • In a small bowl, whisk the canola oil, egg, whole milk and vanilla essence; whisk together and pour the mixture into the flour-dry mixture.
  • Mix gently and add about a cup of fresh and clean organic blueberries; fold the berries gently.

  • Using an ice cream scoop, fill the batter evenly into the muffin cups and sprinkle some sugar on the top of each muffin.

  • Pour enough water to the unlined cups.

  • Bake the muffins for about 15- 20 mins or insert a toothpick comes out clean

  • Cool it for 5 mins before serving, the super fluffy and tasty “BLUEBERRY MUFFINS” are ready



  • Cool completely before storing it, store it in an air tight container and keep over the counter top for max of 4 days.
  • Best thing to enjoy the freshness and lightness of the muffin, serve it warm.
  • you can use even regular/ frozen blueberries


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