Blueberry Muffins Recipe


Since my husband and I both bought blueberries on sale, not knowing that the other one had bought them too, we ended up with a lot of blueberries.   An online search at All came up with this recipe, which I modified here and there.  This recipe was such a hit that I made it one day and then made it again two days later.  We did have a house guest to help us eat them!  They were delicious served warm out of the oven and didn’t last very long at all.


  • 2 cups flour (I used 1 & 1/2 cups unbleached flour and 1/2 cup spelt)
  • 1/2 cup white sugar plus 4 small scoops of KAL Stevia    (or just 2/3 cup sugar)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • Blueberry yogurt, 6 ounce carton
  • 1/3 cup oil
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups fresh blueberries

Heat oven to 400 degrees.  Line muffin pans with 15-16 baking cups or grease the bottoms of the muffin pans.  Combine the above ingredients and stir just until the dry ingredients are moistened.  Fill the muffin cups 2/3 full. Sprinkle the tops of the muffins with cinnamon and sugar before baking.

Bake for 20 minutes or until toothpick inserted in the center comes out clean.  Serve warm.