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Classic blueberry muffins | Good Not Perfect - These use whole wheat flour and some orange zest

The other day as I was driving home from work, big sis and I were talking about what we should do for a quick breakfast in the morning.  I suggested muffins – when much to my disappointment, she told me me that my muffins just didn’t stack up to the ones at school.

So back story.  As far as she knows I have made muffins a total of about 10 times in her life (I called the pumpkin chocolate muffins “cupcakes” when I was making them with her, so in her mind those don’t count).  Usually when I make muffins for breakfast they are whole wheat banana muffins made with applesauce and raisins.  And I think they are good, and she has never complained about them either.

But on this particular evening, she matter-of-factly informed me that the muffins at school were yummy and “fluffy” and had blueberries in them.


I realized I had to redeem myself.  Unbeknownst to my daughter, I do know how to make “regular” muffins.

So I got to work.

Old Fashioned Blueberry Muffins | Good Not Perfect

P.S.  That definitely was the easiest time I’ve had portioning out muffins into the tin, thanks to my new little multipurpose muffin scoop.

Old Fashioned Blueberry Muffins
A classic blueberry muffin that everyone will love.
  • 2 cups white whole wheat flour (or all-purpose would work)
  • 1 TB baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup sugar
  • 4 TB unsalted butter, melted
  • 1 1/4 cups whole milk plain yogurt (or sour cream)
  • 1 1/2 cups frozen blueberries
  • 1 tsp orange zest
  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder, and salt in a large bowl. Gently toss the frozen blueberries and orange zest in the flour to combine.
  3. In a second bowl, beat the egg on medium high until well mixed and homogenized. (I use my stand mixer – but a hand mixer or brisk hand whisk could work as well.)
  4. Add sugar to egg and mix on med-high speed until well combined.
  5. Gradually add the melted butter and beat on medium high.
  6. Add the yogurt in two steps, mixing until just combined.
  7. Add the wet ingredients into the dry and gently fold together. Mix until the batter comes together and the flour is incorporated.
  8. Divide batter into a 12-cup muffin tin.
  9. Bake approximately 25-30 minutes.

Notice I managed to sneak in some whole wheat flour … without sacrificing “fluffiness.”  Take that, Betty C.

Old Fashioned Blueberry Muffins | Good Not Perfect


Naturally, I had to promptly taste test them with a little bit of real butter and a cup of coffee.

I also made some orange honey glaze to put on a few – totally optional but I melted 2 TB butter, 2 TB honey, a 1/2 TB of orange juice and 1 tsp orange zest then reduced it in a saucepan over medium low and painted it on top of a few.  It makes them shiny.  But also stickier.

Blueberry muffin from Good Not Perfect | Whole wheat flour

She was pleased.  She even wanted to make them again when they ran out.  Trust me, that’s a compliment.

I hope next time you are thinking about making muffins from a box you’ll consider these instead.  Simple ingredients, just as delicious.

Laura Sig

7 Comments on Old Fashioned Blueberry Muffins

  1. These look really good. I’m always looking for new bread/muffin recipes with whole wheat flour. With the weather getting colder again this weekend, baking will be on the agenda.

  2. I LOVE blueberry muffins! They are one of my most favorite breakfast foods :) & old fashioned recipes are always the best! Using the ice cream scoop is genius!

  3. My son has been asking me to make homemade blueberry muffins. If I had blueberries in the freezer I’d make these in the morning! They look delicious and I bet the sour cream makes them really moist!

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