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Back-to-School Brown Sugar Blueberry Muffins

By JulieVR |

Early fall mornings call out for warm muffins. I like to bake them as the boys are getting ready, and then take them warm to eat out of hand as we walk to school. Warm muffins are comfortable nourishment – the smell as they bake as much as the finished product. They make sleepy Monday mornings easier, coffee better, and lunchboxes a reminder of home. That’s a lot out of a simple muffin.

This classic recipe calls for brown sugar, which adds moisture and a caramel flavor. It’s a great basic muffin recipe – once you get the hang of it, try stirring in other fresh or frozen fruit (peaches, rhubarb, cranberries, apples), dried fruit and/or grated cheese.

I like to add loads of blueberries – fresh if you have them, but frozen are fine, too. Don’t thaw them first – toss them into the batter straight from the freezer.

Brown Sugar Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup canola or other mild vegetable oil
1/3 cup milk
2 large eggs
1 tsp vanilla
2 cups fresh or frozen (don’t thaw them) blueberries

Preheat the oven to 375F and line muffin pan with paper liners.

In a large bowl, stir together the flour, brown sugar, baking powder and salt. In a small bowl, whisk together the oil, milk, eggs and vanilla. Add the liquid ingredients to the dry ingredients and fold gently until almost combined; add the berries and stir just until blended.

Divide the batter among the muffin cups. Bake for 20 minutes, or until golden and springy to the touch. Makes about 1 dozen muffins.

Have a berry nice back-to-school season! More great blueberry recipes here

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About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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9 thoughts on “Back-to-School Brown Sugar Blueberry Muffins

  1. Heather says:

    My kind of recipe! I especially love it when the ingredients aren’t weird things I don’t ever buy. I will definitely be making these!

  2. Bobbie says:

    I worked at a inn in Vermont –we use to make tons of muffin batter ahead of time and freeze them in the muffin cup/ tins of six or twelve and only bake what we needed in the morning. They were fresh and no fussing in the morning when you weren’t quite awake! They smelled wonderful!

  3. Carissa@Pretty/Hungry says:

    These sound/look wonderful! I need a go-to recipe for blueberry muffins from scratch and I think this just might be it. Lovely photos too!

  4. Tori Skye says:

    I found this recipe through foodgawker, as I was looking for a muffin recipe that used only brown sugar (I don’t keep white sugar in my house) and I just pulled mine out of the over. I added a bit of cinnamon because I have a rule for myself NEVER to follow a recipe exactly as written (what fun is life when you follow the recipe). Anyways, they look and smell amazing, I can’t wait for them to cool off so I can share them with my daughter and my hubby!

  5. Tori Skye says:

    UPDATE – This morning I gave my 4 year old one of the muffins I made from this recipe for breakfast and she said “mmmmmmm mommy! This is the best muffin EVER” Thanks for the great recipe.

  6. JulieVR says:

    So good to hear!!

  7. Mari-Elaina Garcia says:

    Is this recipe for regular size muffins or mini muffins?

  8. Currie says:

    We love blueberry muffins in our house and all agreed that this is definitely the best blueberry muffin any of us had ever had. Easy and absolutely delicious!

  9. ginny says:

    will be trying these with wheat flour

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