As of late, I have had a huge blueberry muffin craving. So! A few weeks ago when I got my hands on fresh blueberries, I knew what I was going to do with them.

This recipe is sooo good and simple! Anyone can do it!


1 ½ cup whole-grain flour or all-purpose flour

1 cup (fresh or frozen) blueberries

1/2 cup unrefined cane sugar or white sugar

1/2 cup almond milk

1/3 cup (70 grams) vegetable oil (I use expeller pressed canola oil)

2 lemons, zest (or 5 tbsp lemon juice)

1 egg

1 ½ tsp baking powder


Preheat the oven to 450

Combine flour, sugar, baking powder, salt, lemon zest and mix well

Combine oil, milk, and egg

Combine wet ingredient and dry

Fold in blueberries (gently) into mixture. If you’re using frozen blueberries, rinsing them will help not turn your batter blue.

Divide batter into muffin cases

Bake for 5 minutes at 450

Reduce temperature to 400 and bake for 20 minutes

If you want to add a little *extra*, mix together some lemon juice and powdered sugar for a little bit of a lemon glaze!