The Best Blueberry Muffin Recipe On a Budget 
My Journey to the Best Blueberry Muffin
I was fortunate enough to get to visit Canada a few years back and was treated to the loveliest vision – my first real live slice of blueberry pie. Until then, I had only seen it on magazine covers and photographs in books. Mama and I used to talk about how good it must be and how we’d like to try it sometime.
We can get blueberries here, of course, but they cost so dear and I am always about saving money. So when I had my piece of blueberry pie in Ottowa, sitting in a little diner where folks flipped back and forth between French and English as easily as drawing breath, I was determined convert this delicious pie into an affordable treat.
And sure enough, I came up with the Best Blueberry Muffins on a Budget
The world is getting smaller so rapidly that eventually blueberries have been more attainable in my neck of the woods. I’m sure someday I’ll be able to buy enough for a pie without having to mentally calculate my mortgage payment. For now, I can swing muffins thanks to frozen berries. If I were to buy enough fresh blueberries to make these muffins it would have cost me nearly eight dollars, but I picked up more than enough frozen ones for just $2.98 – and felt like I just won a million bucks. Well maybe not a million but you catch my drift!
Time Saving Twist
I am bringing you my guilt free blueberry muffins with a time saving twist. They’re made using a baking mix. I have a lot of rabbits in my hat that I pull out with the use of a baking mix, including some bar cookies that are out of this world, but you don’t always hear about using it to make muffins. These blueberry muffins are one of my favorites because they aren’t too sweet. They are very filling. And they really make the perfect setting to complement juicy blueberries. They’re also awfully pretty. 
For the Best Blue Berry Muffin Recipe on a Budget you’ll need:
- Sugar
- Baking Mix
- Milk
- Egg
- Vegetable Oil
- Blueberries
Feel free to use your favorite berry to make this muffin. I want to try a berry medley I found in the freezer section of blueberries, raspberries, and blackberries!
- Pour your blueberries in a small bowl.
- Pour 1/4 cup of baking mix over them.
- Stir em up! This will keep them from sinking down into the bottom of your muffins.
- Pour remaining baking mix in a large mixing bowl.
- Add in your egg, milk, vegetable oil and also your sugar.
- Give that a good stir. It will be lumpy and that’s okay.
Sometimes we get lumpy, and that’s okay, too 🙂
- Pour in your blueberries and baking mix.
- Gently stir.
- Spray a muffin pan with cooking spray.
- Evenly spoon the blueberry muffin recipe mix into each of twelve regular sized muffin cups. Bake at 400 for 15-20 minutes, or until lightly browned on top.
Eat warm, cool or any way. They will always be deeeelicious!
Ingredients
- 2 1/4 Cups Baking Mix such as Pioneer Brand or Bisquick, etc
- 1 heaping cup frozen blueberries not thawed, can use fresh
- 1 Cup milk
- 1/3 Cup sugar*
- 1 Egg
- 2 Tablespoons vegetable oil
Instructions
- Spray a 12 cup muffin pan with cooking spray.
- In a small bowl, place blueberries. Pour 1/4 cup of baking mix over them and stir. Set aside.
- In large bowl, place all other ingredients and stir until well mixed, but still lumpy. *Note: If you prefer a sweeter muffin, use 1/2 cup sugar.
- Pour in contents of blueberry bowl and gently stir. Spoon into muffin cups.
- Bake at 400 degrees for 15-20 minutes, or until lightly browned on top.
- When done, carefully remove from muffin pan and allow to cool.
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If I keep a green bough in my heart, the singing bird will come.
~old Chinese proverb
Yum
