My Baking Therapy Blueberry Muffins


Blueberry Muffins
Do you believe in Baking Therapy? I can’t recall when I became a believer but it’s something I practice whenever I need extra warmth in my life. Everyone has a no-fail, go-to recipe that works no matter what and mine is these Blueberry Muffins. It was given to me by a co-worker years ago which in turn was given to her by her mother. I’ve tried many other recipes until I found the one, and once you find a treasure you stop searching! The brilliance of it lies both in its simplicity and the most unbelievable tastiness! No fuss whatsoever-mix the dry ingredients, mix the wet ingredients, mix altogether, bake, eat, die and go to heaven! Dramatic? Maybe be a little bit, however my recent experience of seeing Chekhov’s “Uncle Vanya” on stage convinced me to embrace my Russian roots and drama that they ensue!

  • All purpose flour-2 1/2 cups
  • Sugar-3/4 cup
  • Baking powder-2 tsp.
  • Baking soda-1 tsp.
  • Salt-1/2 tsp.
  • Butter-1/2 cup/125 gr.
  • Plain yogurt-1 cup
  • Egg-2 large
  • Vanilla essence- 1 tsp.
  • Blueberries (fresh or frozen)-1 cup


Preheat your oven to 400F/200C.

Mix your flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Cut in butter into the mixture the same way you would for a pie crust or scones. In a separate small bowl combine yogurt, eggs and vanilla, beat with a fork and add to the dry ingredients. Mix in blueberries taking care not to mash them.

Blueberry Muffins
Add a splash of milk if your batter is too dry but don’t worry if it’s sticky, you are on the right track.
Line your muffin pan with deep paper liners as these muffins rise pretty high, fill them with the batter no more than 3/4 full. Bake at 400F for 20-25 minutes.
Blueberry Muffins
Note: This recipe is brilliant for substitutions. I have used whole-wheat flour instead of the all purpose variety and sour cream instead of yogurt and ANY fruit I have available in season! A true winner:-)
Blueberry Muffins

7 responses »

    • Thank you for stopping by and your comment. I think you can use oil but I have never tried in this particular recipe. I prefer butter for the taste and the technique of cutting butter in is what makes for incredibly fluffy muffins. Let me know of your results of you decide to go with oil.

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  2. Hi Julia, thank you for posting this delicious recipe. i was looking for a “muffin” recipe but something “European” (like our Russian roots) style, not like regular muffins they sell at most US grocery stores. I have made these last week for my family and they all loved it allot, ….but i have only one problem, they did not rise pretty much, i followed the recipe, ….was it because the eggs were straight from the fridge and kind of cold? what should i do so they would rise up higher ?

    • Hi Hadassah, thank you for stopping by. I am sorry the muffins didn’t rise for you. It’s odd because this particular recipe calls for 2 tsp of baking powder and 1 tsp of baking soda and usually rise very high. My guess would be out of date baking powder or baking soda. Those two expire quickly 🙂 but make all the difference. Cheers, Julia

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