whole food ~ well made

Snack blueberry muffins recipe at

What Makes One-Bowl Blueberry Muffins So Special?

When I became a mother 10 years ago, I learned for the first time that holidays were actually for other people. For better and for worse, when Christmas or the 4th of July or Thanksgiving rolled around, I was still on call, still needed–and yes, still loved.

Albeit tired. And maybe a little needy myself.

Now that the girls are growing up and demand far less of me, Mother’s Day still seems like a funny kind of holiday. A little artificial, but a nice thought nonetheless.

Making snack blueberry muffins recipe at

Don’t get me wrong, I’ll take it. This one Sunday to be honored and to honor my own mother, my departed grandmothers and all the great (not perfect) moms I’ve known.

All of whom have taught me much when I reflect on it.

The fact is that this day doesn’t demand gifts or day trips or an all-you-can-eat brunch. A nice little baked treat is all.

One that doesn’t require any extra shopping for ingredients. One the kids can make themselves with a little help, or a husband–even one who doesn’t bake much.

Making snack blueberry muffins recipe at

One bowl. One spoon. A little sugar. Loads of fruit.

Yes, these blueberry muffins fit the bill nicely, thank you.

Why Make These Blueberry Muffins?

Here’s the thing about these simple, homemade blueberry muffins:

  1. They’re not giant bakery-sized models, but just large enough for a snack or part of Mother’s Day brunch {for example}.
  2. They’re made with whole wheat pastry flour {my go-to baking hack} plus cornmeal
  3. Each muffin contains 4 grams of brown sugar.
  4. They’re loaded with frozen berries* since that is the best way to make any blueberry muffin better.

*These blueberry muffins are one of the main reasons I keep frozen blueberries on hand at all times. So, I can make them at the drop of a hat when there’s a school event or I need a quick after-school, pre-soccer practice snack.

Use frozen berries straight from the freezer and fold them into the batter just like fresh.

Snack blueberry muffins recipe at

Oh, and if I can everything I want for a perfect Mother’s Day, here’s a little wish list to go with these muffins.

  1. No whining.
  2. No fighting.
  3. A bottomless cup of coffee.
  4. Someone else to manage the weekend project list.
  5. A whole book chapter read beginning to end during daylight hours.
  6. Snuggles (no tickling, please and thank you).
  7. Outdoor time lounging in the sun watching the girls play.
  8. A phone call with a dear friend.
  9. Alone time–yoga optional.
  10. Just one more muffin.

Coffee and snack blueberry muffins recipe at

I hope it’s not too much to ask. Have a very Happy Mother’s Day!

And here’s to good snacking all the rest of the year.

What’s your favorite Mother’s Day treat? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.


and become a forager

Snack Blueberry Muffins

My daughter Cece's favorite all-time cookbook is Dora & Diego's Let's Cook. {If you have young children I cannot recommend it highly enough.} I've played around with this recipe for simple blueberry muffins, but I still think of them as Dora's. Bake them in mini muffin tins for after-school snacks, class parties and road trips. For weekend treats, bake them into full-size muffins or even in small baking dishes so they resemble a cake--just right for any simple celebration.
Course Snack
Cuisine American
Keyword blueberry muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Lynne Curry


  • 1 cup whole wheat pastry flour or subsitute your favorite gluten-free flour
  • 1/3 cup cornmeal
  • 1/4 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup plain yogurt, full fat, low fat or nonfat
  • 1/4 cup vegetable oil of your choice
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups frozen blueberries or fresh


  • Preheat the oven to 375°F and lightly grease 24 mini or 12 full-size muffin tins.
  • Whisk the flour, cornmeal, sugar, baking powder and salt in a medium mixing bowl. In a measuring cup, combine the yogurt, oil, egg and vanilla with a fork until well blended.
  • Add the wet ingredients to the bowl with the dry and mix with a spatula just until combined. Gently stir in the blueberries to distribute them.
  • Spoon the batter into the muffin tins. Bake the mini muffins for 15-16 minutes and the full-size muffins for 18-20 minutes until the tops are springy and a wooden skewer comes out clean. Transfer to cooling racks to cool for 5 minutes before releasing from the muffin tins.

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