These are easy and delicious Blueberry Muffins! So I intend to dispel any concerns you have in making muffins. No need to be intimidated. These muffins are simple and easy.

I love blueberry season, because even though you can use frozen blueberries, there is nothing like fresh blueberries that burst in the batter when these are in the oven baking. You can definitely use frozen, and please do in winter. Because to go all winter without blueberry muffins is just a shame.

Better than a Box Mix!

Blueberry muffins have always been a favorite of mine. When I was a teenager, I didn’t know how to make blueberry muffins from scratch. And the idea of doing so was rather intimidating. So I contented myself with a boxed blueberry muffin mix. I remember I was always disappointed that the canned blueberries, no matter how much I drained them, would turn the batter blue! But I settled for them because I still made them!

Since then I have learned to no longer be intimidated by baking. Pinterest has freed me of any aprehension and you should too! These are just to easy!

Healthy Too? Yup!

Now one thing you will notice in the recipe is that I use Whole Wheat Pastry Flour. I discovered this Bob’s Red Mill Whole Wheat Pastry Flour a few years ago at Sprouts when it was on sale, making it rather reasonable. It is a great way to use whole wheat flour and still keep the muffins light.

Sometimes wheat flour can make a baked good heavy or grainy, but this flour doesn’t do this at all! This ingredient can easily be replaced with white flour, half and half white and whole wheat, or white whole wheat. But if you can find Bob’s Red Mill Whole Wheat Pastry Flour, it is a great staple in your pantry for baked goods!

Also, I added just a hint of almond extract with the vanilla, just giving a little kick of almond. Just a little added zing, but if you don’t have any don’t let that stop you from making these.

Enjoy these easy and delicious Blueberry Muffins! They are moist and scrumptious! You’ll be baking your own and skipping Starbucks on the way to work.


Print Recipe
Easy & Delicious Blueberry Muffins
Prep Time 15 minutes
Cook Time 28-30 minutes
Prep Time 15 minutes
Cook Time 28-30 minutes
  1. Preheat the oven to 375 degrees. Mix flour, baking powder, and salt together in a bowl. Set aside.
  2. In a stand mixer, or a bowl using a hand mixer, cream together the coconut oil and sugar in a stand mixer or with a hand mixer.
  3. Add eggs and mix in.
  4. Add milk, vanilla extract, and almond extract.
  5. Add the dry ingredients to the wet.
  6. Fold in the blueberries gently.
  7. Fill the muffin cups evenly. They will be almost all the way full.
  8. Bake for 28-30 minutes. Insert a toothpick to check that it is cooked through. Enjoy!
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *