07/06/2026
There's a great pleasure in enjoying a freshly baked blueberry muffin. It's warm, with pockets of tart-sweet berry and a lingering steam. They disappear quickly whether for breakfast, lunch, or a sneaky afternoon treat with a cuppa.
And here's the best part? These are ready in just thirty minutes.
The recipe is so straightforward there's almost nothing to it: whisk the dry ingredients, mix the wet ones, fold them together gently (lumps are your friend!), add the blueberries, and into the oven they go. No fiddly technique, no special ingredients.
Fresh blueberries are lovely, but honestly? Frozen ones work just as well: sometimes even better for baking because they hold their shape and don't bleed into the batter.
What I love most is that they taste just as good the next day from a lunchbox. Or freeze a batch and you've got quick breakfasts ready whenever you need them.
Get the full recipe on the blog — link in the comments below. 💙
