Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Basic Blueberry Muffin Recipe

Ola Rokita12 October 2018Comments (2)

Blueberry Muffins

Blueberry Muffins are my favorite breakfast food. They are simple to make, portable thanks to their individual paper cups, and great snack for kids. I didn’t grow up eating muffins, but fell in love with muffins when I moved to Canada. And after tasting the different varieties sold at Tim Hortons, I got into a habit of picking one up each day on my way to school.

What I like about muffins is that you have lots of options with the flavor. You can choose to add fruit, seeds, cheese, spices, even vegetables. The important thing to remember about making muffins is to mix wet and dry ingredients separately, and only combine them at the end. The other critical step is to make sure your ingredients are at room temperature.

Therefore, take out the milk, eggs, butter, and kefir (or sour cream) out of the fridge about an hour before making this recipe, and let them warm up on the counter. Avoid using the cold ingredients whenever possible if you want your muffins to be nice and fluffy.

For my recipe I use wheat flour from Poland called “Krupczatka”. It’s a coarsely milled flour and works very well when you’re using a fair amount of butter in the dough. I found that by using this flour, the muffin dough is nice and moist, and has a nice crumb. A lot better then when using the “all purpose” type of flour.

Blueberry Muffins


  • 2 cups flour (Polish Luksusowa - type 550)
  • 1 cup brown sugar
  • 2 whole eggs
  • 1/2 cup milk
  • 1/2 cup kefir (or sour cream)
  • 1/2 cup unsalted butter (about 100 grams)
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 cups blueberries (washed and dried)


  1. Preheat oven to 375 degrees Fahrenheit (190 Celsius) and line the muffin pan with 12 parchment cups. 

  2. Prepare the dry ingredients first. In a large bowl mix flour, baking powder, baking soda together and put it aside.

  3. Next work with the wet ingredients. In a medium bowl, mix butter and sugar together first.

  4. Add the eggs and the lemon zest, and continue mixing until smooth.

  5. Next, add milk and kefir or sour cream. Then add vanilla and mix it together with a spoon. 

  6. Combine both, the dry ingredients with the wet ones gently using a spatula or spoon. Don't over mix. 

  7. Finally, add the blueberries and mix it gently together.

  8. Using a large spoon fill the muffin cups just below the rim and bake for 25-30 minutes. Or, until you see the blueberries starting to spill some of their juice.

{ 2 comments… read them below or add one }

Maritta October 13, 2018 at 11:17

Looks perfect! 🙂



Ola Rokita October 13, 2018 at 14:32

Thank you Maritta!


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