Blueberry Muffins

There’s a joke in my house that I didn’t really earn my Mormon wife badge until I could whip up a warm batch of blueberry muffins from scratch—before 8am, while wrangling toddlers, and still managing to look semi-put together for church. But honestly? These muffins became more than a recipe. They’re a little piece of our rhythm, a Saturday morning staple, and (yes) a low-key bribe to get the kids out of bed.

If you know, you know—Mormon wives are famous for a lot of things: casserole magic, holiday bins organized by color, and an uncanny ability to feed a crowd with one Costco run. And while I’ve inherited my fair share of ward cookbooks and Relief Society clippings, this blueberry muffin recipe is the one that actually stuck. Soft, golden tops, not too sweet, and loaded with juicy blueberries—it’s the kind of treat you bring to your neighbor “just because,” or serve at a presidency meeting to soften a scheduling conflict.

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Blueberry Muffin

The Muffin Recipe

Prep Time: 10 minutes. Bake Time: 18-22 minutes

Total Time: ~30 minuted

Recipe adapted from Sister Bradshaw

Equipment:	Large mixing bowl Medium mixing bowl Whisk or hand mixer Measuring cups & spoons Rubber spatula or wooden spoon Standard muffin tin (12-cup) • Paper muffin liners or nonstick spray
Ingredients:	• 1/2 cup (1 stick) butter, melted • 1 cup sugar • 2 eggs • 1/2 cup milk • 1 tsp vanilla extract • 2 cups all-purpose flour • 2 tsp baking powder • 1/2 tsp salt • 2 cups fresh or frozen blueberries • A sprinkle of sugar on top before baking for that bakery-style crunch
Directions:	Preheat oven to 375°F (190°C). Line a muffin tin with paper liners (or just spray like your mom probably did). In a large bowl, whisk together melted butter and sugar. Add eggs, milk, and vanilla; mix well. In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in blueberries. Spoon the batter into the muffin cups, filling about 3/4 full. Sprinkle sugar on top if you're feeling fancy. Bake 18–22 minutes, until the tops are golden and a toothpick comes out clean. Cool for 5–10 minutes (if you can wait), then serve warm—preferably with a side of family chaos and shared stories.

Final Thoughts:

Being a Mormon wife isn’t really about how many kids you wrangle or how impressive your Pioneer Day potluck dish is—it’s about creating warmth, traditions, and a little grace in the everyday. These muffins aren’t magic. But they do have a tendency to bring people to the kitchen and keep them there just a little longer.

Save this recipe, share it with your Relief Society sisters, or just make a batch on a Monday morning because you survived the weekend. Either way—you’ve got this