Best Blueberry Muffin Recipe Ever

I love blueberry muffins. My husband loves blueberry muffins. Our preschooler loves blueberry muffins. We make them nearly every Sunday morning and eat them through the week. To be honest, they are usually gone by Tuesday. J has figured out how to use frozen blueberries and keep them from exploding while baking. I consider this nothing short of genius.


Best Blueberry Muffin Recipe Ever

Servings 12 muffins


  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick unsalted butter softened, 1/2 cup
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
  • 2-1/4 cups fresh blueberries


If using frozen blueberries, do not defrost them! Keep them frozen and toss with flour to keep them from exploding in the oven or turning the batter blue.
Tried this recipe?Let us know how it was!

Mom’s banana bread

My mom didn’t make banana bread very often because she doesn’t really like bananas, but my dad, sister and I did, so when she made it, it was a great day. I was pretty surprised at how easy this is to make. It’s perfect for a cold late winter day.

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Mom's banana bread
  1. Preheat the oven to 350 degrees. Grease a loaf pan with butter or Crisco. No need to flour the greased pan. Mix the wet ingredients into a bowl, adding the milk last.
  2. Mix the dry ingredients. If your brown sugar is a little lumpy, that's ok! It will add pockets of caramel notes.
  3. Mix the dry ingredients and wet ingredients together.
  4. Bake in a 350-degree oven for about 55 to 60 minutes until the top is brown and a toothpick comes out clean and the sides start to pull away from the greased pan.

My opinion: This makes your whole house smell amazing. It’s delicious and one of my most favorite breakfast foods. If you’re feeling adventurous, you can add chocolate chips, dried fruit, nuts, peanut butter (if you add peanut butter reduce the oil by one tablespoon). The options are endless!