Blueberry Loaf

love blueberries in my baked goods and I am so excited to share this recipe with you all.
Not only is it easy to prep and bake but it is delicious!


  • 1/2 cup of butter or margarine (softened)
  • 1 cup of sugar
  • 2 eggs
  • 1/2 cup of milk
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 1 3/4 of flour
  • 1 teaspoon of baking powder
  • 1 cup of fresh or frozen blueberries

Note: Blueberries can be substituted for raspberries as well. If using frozen fruit, use without fully thawing to avoid discoloration of the batter. 


  1. In a mixing bowl, cream the softened butter and sugar.
  2. Beat in eggs, milk and vanilla.
  3. In a separate bowl, combine salt, flour and baking powder. Once combined, mix into creamed mixture.
  4. Gently fold in blueberries.
  5. Pour batter into 9 x 5 inch loaf pan and bake at 350 for 50 to 55 minutes.



Enjoy and let me know if you try this recipe!

With love,

– R. Vargas


Blueberry & Strawberry Muffins

This is the best recipe for muffins I have ever come across. Very basic and perfect for the summer.
It initially called for blackberries but I used a blend of blueberries and strawberries instead.


  • 1/2 cup (1 stick) butter, cut in half
  • 2 cups of all-purpose flour
  • 3/4 cup of sugar
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 egg
  • 1 cup of milk
  • 1 1/2 cups of fresh fruit (I used blueberries and strawberries)

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**Makes one dozen.**


Preheat oven to 375°F.

Generously grease 12 muffin cups of line cups with paper liners. Set aside.

Put the butter pieces in a small saucepan over medium-low heat.
Stir with a wooden spoon until melted. Set aside to cool.

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Thoroughly wash berries and set aside as well.

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In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon.

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Whisk to mix well.

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In a medium bowl, break the egg and whisk with fork until light and foamy, then gradually stir in the milk. Add the cooled butter to the egg mixture and whisk well.

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Pour the butter mixture into the flour mixture all at once.

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Stir with a wooden spoon or an electric mixer just until the batter is moistened.

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Gently add in the berries.

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Continue to stir gently.

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Fill the muffin cups about two-thirds full of batter.

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I placed sugar crystals on top of the batter for a nice crunch but that’s only optional.

Bake for 20 minutes, or until toothpick inserted in the center comes out clean.
Using oven mitts, remove the pan from the oven and place on a wire rack to cool for 5 minutes.
To help loosen the muffins from the pan, run a butter knife along the inside edges of the muffin cups.

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Serve warm and enjoy!


-R. Vargas

Blueberry Muffins

This recipe is a simple muffin mix into which you can make in just 25 minutes.


  • 3 cups all-purpose flour
  • 1 cup of sugar + 1 tablespoon for sprinkling
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 1/2 cups of whole or low-fat plain yogurt OR sour cream
  • 2 large eggs
  • 1 stick of butter (melted and cooled)
  • 2 teaspoons of lemon juice
  • 1 teaspoon of vanilla extract
  • 2 cups of blueberries
  • vegetable oil spray for the muffin pans



Heat the oven 375°F
Grease a 12-cup muffin tin.

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.



In another bowl, whisk the yogurt and eggs together until smooth.



Once the mixture is smooth, whisk in the lemon juice and vanilla extract.

Gently fold the yogurt mixture into the flour mixture and once combined, fold in the melted butter.



Before you add in your blueberries, toss the berries with a tablespoon or so of flour; this keeps them from sinking or turning the batter to another color.

Once the blueberries have been tossed through the flour, gently add them in your mixture but do so a little at a time while you are folding them in.



Once your batter is all mixed well, portion the batter into each muffin cup and sprinkle with remaining sugar.

Bake until golden brown. This will approximately take 25-30 minutes.
Check your muffins at 25 minutes to see how they are doing.
In case you don’t know whether they’ve baked well enough inside, put a toothpick through the center and make sure the toothpick doesn’t come out with any batter still on it. It should come out with just a few crumbs attached.



Remove from the oven and let them cool for a few minutes in the pan and then place them in a basket, wire rack, etc. and enjoy!




– R. Vargas