Access to this page has been denied because we believe you are using automation tools to browse the website. Yep, I’m that person who instantly thinks of Blueberry Muffins when blueberries are abundant and cheap. And you’re just 30 minutes away from these being a reality in your life. Incredibly moist and fluffy with golden domed tops, you’ll moist blueberry muffins in love with one bite!

Blueberry Muffins Come blueberry season every year, I make dozens and dozens of blueberry muffins. I know, I know, I’m so disappointingly predictable. You want me to make come up with something more gourmet and exciting, and here I am, just bringing you another boring muffin recipe. No, this is not just another dull Blueberry Muffin recipe. These are the blueberry muffins of your dreams! They’re magically soft and moist on the inside with a sweet golden dome. They are not overly sweet, they’re bursting with blueberries and once you make these, you will never look at another blueberry muffin recipe again!

Muffins are notorious for being dry and crumbly on the inside. But these are outrageously soft and moist! AND oil -butter makes things tasty but oil makes things moist. I didn’t forget EGGS in the photo! Baking soda is also known as bi-carb and it’s a stronger version of baking powder. It gives these muffins an extra lift. Butter is for flavour whereas oil makes the muffin moist.