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