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Wild Blueberry Muffins // 


Morning muffins are just delicious and especially comforting in the fall.  This recipe is gluten and dairy free, but you can make them with butter and regular milk with no discernable difference in flavor or texture. 

Ingredients // 

1 3/4 cups (275g.) sugar

1 cup (200g.) packed light brown sugar

1/2 cup + 2 tablespoons vegetable oil (I like grapeseed) 

6 eggs


4 cups (480g.) cake & muffin blend

4 ½ teaspoons baking powder

¾ teaspoon salt

½ teaspoon nutmeg

1 teaspoon cinnamon


2/3 cup + 2 tablespoons almond milk (or coconut milk or rice milk)

1 tablespoon + 1 ½ teaspoons vanilla

4 cups fresh or defrosted blueberries, organic if possible

Putting it Together // 

1.  Preheat oven to 350.

2.  In a stand mixer with the paddle attachment, cream together the the sugars and the eggs until light and fluffy.  Be sure to scrape down the sides of the bowl often to eliminate as many clumps that may form.

3.  Whisk together the cake & muffin blend, baking powder, salt, nutmeg and cinnamon in a bowl.

4.  Alternating between the milk and the dry ingredients, add to the egg mixture until fully combined.  Scrape down the sides of the bowl often.  

5.  Add the vanilla and the blueberries last.  Mix just to combine.

6.  Bake for 15 minutes, rotate, and bake 15 minutes more and a wooden skewer comes out clean.


Make 24 muffins or 12 jumbo muffins.

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