Muffin Mayhem

Last weekend, I spent the better part of my Sunday afternoon trying to find the perfect blueberry muffin recipe whilst watching old episodes of Duck Dynasty.  There’s just something about watching Ms. Kay in the kitchen that inspires me to whip up something delicious.

I have always loved blueberry muffins, but I haven’t always been good at making them.  Blueberry muffins were one of the first things I ever attempted to make when I started baking in middle school.  And, the first time I made blueberry muffins was the very first time my mother let me bake something completely on my own, without her help or supervision; it did not turn out well.  I somehow managed to confuse the baking soda for baking powder; the muffins came out perfectly golden, plump, and beautiful, but they were very salty.  My mom and sister took one bite of the muffins and immediately spit it out.

On Sunday, I scavenged the internet for a new twist on blueberry muffins, but I just couldn’t find anything that sparked my interest.  I fell back on my old recipe from Pillsbury, but I tried to switch it up by substituting buttermilk and adding vanilla; the muffins were okay, but not great.  I made a second batch of muffins following the Pillsbury recipe, and again, the muffins were okay, but not great.  To my fellow bakers out there: do you have a secret recipe or secret ingredient that makes blueberry muffins amazing?  I think the next time I make them I’m going to try to add in some lemon zest; I just think lemons and blueberry were meant to be combined in baking.  If I figure out the perfect recipe, I will share it with you all.  However, in the meantime, here’s the Pillsbury recipe I used for Sunday’s muffins:


Pillsbury Classic Blueberry Muffins*


  • No-Stick Cooking Spray
  • 2 cups All Purpose Flour
  • 2/3 cup sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • ½ cup Pure Vegetable Oil
  • 2 large eggs, beaten
  • 1 cup fresh blueberries, or frozen blueberries, unthawed


  1. Pre-heat your oven to 400 degrees and line your muffin pans with muffin liners, and spray with no-stick cooking spray.
  2. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl using a wire whisk.
  3. Combine milk, oil, and eggs in a large bowl using a wire whisk until smooth.
  4. Add dry ingredients to the wet ingredients in the large bowl, and mix until just blended (do not over-mix).
  5. Sprinkle blueberries with a light coating of flour and cinnamon in a small bowl.
  6. Add blueberries to the mixture; stir everything just until evenly blended.
  7. Spoon batter into the muffin pans.
  8. Bake until a toothpick inserted into the center comes out clean, about 15 to 20 minutes.
  9. Cool 5 minutes in pan on a baking rack; remove from pan to cool further.
  10. Serve warm or cool, and enjoy!

* You can find this recipe on the Pillsbury website.


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