Blueberry Muffins

It’s time for The Crazy Cooking Challenge again hosted by Tina from Mom’s Crazy Cooking. This is my third month and has been my favorite. We love blueberry muffins so there was much excitement in the house when I mentioned I was making a batch.

When I read what the food was for April I knew right away what recipe I would be making. I’ve had these Blueberry Nutmeg Muffins from Good and Cheap Eats bookmarked for awhile. True to form I changed a couple of things around and was beyond impressed with the results. I do believe these are the best muffins I have ever eaten. Moist with a hint of lemon and dotted with blueberry deliciousness.

Blueberry Muffins

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Micha M


  • 2 1/2 cups all purpose flour
  • 1 cup white whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon lemon zest
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1/2 cup vegetable oil
  • 1 heaping cup of frozen blueberries


  1. Preheat oven to 350 degrees. Grease and flour or line with paper liners 18-24 muffin cups.
  2. In a large bowl mix together the flours, baking powder, baking soda, salt, sugar and lemon zest.
  3. In another bowl, beat the eggs and add the buttermilk and oil.
  4. Pour the wet ingredients into the dry and mix until moistened but slightly lumpy.
  5. Gently fold in blueberries.
  6. Fill muffin cups two-thirds to three-quarters full.
  7. Bake 25-35 minutes or until tester comes out clean.


Previous Crazy Cooking Challenge posts:

March 2012 Challenge: Spaghetti and Meat Sauce

October 2011 Challenge: Chocolate Chip Cookies

To check out all of this month’s participants just click below.

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  1. juanitascocina says

    Your pics and muffins are gorgeous!! I loved this challenge!


  2. Great recipe, and beautiful picture!


  3. Your muffins surely look tasty, I love baking with buttermilk. andi

  4. I love that you used whole wheat flour!


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