Blueberry Muffins

Blueberry Muffins

Molasses Blueberry Muffins


  • 3 cups white flour
  • 1 cup white sugar
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 3 large eggs
  • 1 cup milk
  • ¼ cup Fancy Molasses
  • ¼ cup vegetable oil
  • 1 tsp vanilla
  • 2 cups wild blueberries


  1. Preheat oven to 400°F and line muffin tins with papers. Combine and beat liquid ingredients. Sift and combine dry ingredients. Add liquid mixture to dry ingredients and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds. Batter will be lumpy and should not be mixed to the point of pouring, ribbon-like from the spoon, but rather should break into course globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough.)
  2. Pour into muffin cups and fill 2/3 full.
  3. Bake at once until golden brown, about 15 to 20 minutes. (If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.)

2 thoughts on “Blueberry Muffins

  1. Leah Boutilier says:

    Love Crosby’s website and love the recipes, but wish the nutritional value was shown for all the recipes since I have a 4 year old granddaughter with Type 1 Diabetes, it would be a lot easier to figure out since she is on a carb to insulin ratio.

    1. Hi Leah, Bit by bit I’m starting to add the nutritional value to the recipes. It’s a work in progress…

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