Blueberry Muffins

Blueberry Muffins

I’m in a real muffin phase right now. I absolutely love them whether it’s for breakfast or a mid-morning snack. I’ve been making a real effort to cut soy out from my diet. After discovering soy was an intolerance as opposed to a full-blown allergy, I became a bit more lax when it came to eating it but it was leaving me feeling rather crappy to be honest.

Soy is in so many things that I easily get discouraged. Almost all bread products from the grocery store contain soy and even finding bread can be a challenge. I have to buy it at a proper bakery but even then a lot of those “may contain” soy so I’ve had to start making a lot of things at home.

I love these blueberry muffins because they taste great but are also super convenient for my busy schedule. These blueberry muffins taste as good as the ones I used to buy and are actually pretty quick to whip up!

Blueberry Muffins

Yield: 1 dozen


  • 1 1/2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 large egg
  • 1/3 cup canola oil
  • 1/2 cup milk
  • 1 1/2 tsp. vanilla extract
  • 2 cups fresh or frozen blueberries


  1. Preheat oven to 400.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add in the oil, milk, and vanilla. Whisk until combined but do not overmix.
  4. Slowly mix in the blueberries.
  5. Divide the batter evenly between the muffin cups.
  6. Bake 25-30 minutes.

What is your favourite kind of muffin?