Blueberry Muffins The Prudent Homemaker


Makes 12-14 muffins
2 cups all-purpose flour
2 Tbsp baking powder
1/8 tsp salt
1 cup sugar
2 eggs (or 2 Tbsp powdered egg plus 4 Tbsp water)
1 ½ cups milk (powdered works fine)
¼ cup vegetable oil
1 1/4 cups blueberries (fresh, or thawed frozen berries, or re-hydrated freeze-dried berries)


Preheat oven to 375º.

Spray muffin pans for 14 muffins.

Beat together all ingredients (except blueberries) until smooth. Fold blueberries into the batter.

Fill muffin pans about 2/3 full. Bake for 25 minutes.

Let muffins cool in the pans for 10 minutes, and then transfer them to a wire rack to finish cooling.


Blueberry Muffins 2 The Prudent Homemaker


Notes: I get my flour, salt, brown sugar, and baking powder in bulk from Sam’s Club. I get oil in a 1 gallon container from Walmart. See the Bulk Foods and Grains page for sources for powdered milk and powdered eggs.

Growing your own blueberries will save you money over buying them.

Flourish 1