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Easy Blueberry Muffins

Blueberry Muffins Lazuli Farms

Blueberries are one of our kids favorite berries!  Greyson is always asking me to buy more of them at the farmers market!  So I do!  And then I freeze as much as I can so we can savour the summer flavour of blueberries all winter long!

We love using blueberries in blueberry muffins & waffles.  Muffins & waffles are a great match for Lazuli Farms meats for a delicious wholesome "from scratch" breakfast (try our back bacon, bacon, or breakfast sausage!).

How do I freeze blueberries?

Freezing blueberries can be very simple.  Pull the stems off your blueberries.  Fill a clean sink or a large bowl with room temperature water and some vinegar (about a cup of vinegar for a sinkful of water).  Add the blueberries to the water/vinegar and move them around to clean them.  Remove the blueberries to a colander and allow to drain a bit before moving them to a clean tea towel to dry more.  Allow to dry for a bit before transferring the blueberries to a parchment lined cookie sheet.  Spread the berries out in a single layer and tuck in the freezer.  Allow to freezer overnight, then transfer to a freezer container of some sort.  We like to freeze our blueberries in 2 cup increments in medium zippered freezer bags (find those here).  The 2 cup size is perfect for this blueberry muffin recipe or for a batch of blueberry waffles/pancakes.  Label and place back in the freezer.

Easy Blueberry Muffins Recipe


  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 cups blueberries, fresh or frozen (drained)


Preheat the oven to 375F.  Line muffin tin with 12 mufflin liners. 

Cream softened butter with sugar.  Add eggs one at a time, blending well after each addition.  Mix vanilla into mixture.

Add flour and baking powder and partially mix in.  Add milk at this time and mix until well blended.

Fold in the blueberries.

Spoon mixture into the lined muffin tins.  Bake for 30 to 35 minutes.  Let cool for 5 minutes, then remove from muffin tray and allow to cool on a wire rack.


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