Easy Blueberry Muffins


Last month marked my third, THIRD year working with two very sweet and precious little girls, who are by the way, twins. They celebrated their third birthday last December <3 I am so incredibly thankful to have had this job for so long, and I can barely believe it’s been THREE years already. God is so good and He knew exactly what I needed and when I needed it, and Him giving me this job was a huge answer to my prayers during that time in my life. Since I started this job I have so far –  visited my first foreign country, gotten engaged, gotten married, moved out of my parents house, begun my life with the man I love and now moved into our first actual house (renting) with our sweet dog. A lot has happened, and I can’t wait to see what else God has in store for us!



Muffins. I love them. I always have. They are by far one of my favorite things to bake. If I could bake all day, I would. The only downfall is that my husband isn’t a huge fan… Which I can’t come close to comprehending why that is. His loss, my gain. All I can say on the subject. I used fresh blueberries, which are always best, but frozen will work as well. This recipe is super delicious, they are however, a bit heavy as far as muffins go, these are not light and fluffy, but still delicious. Hopefully I’ll find a from scratch light and fluffy version soon though!



Upcoming, is our first wedding anniversary! I can hardly believe that either..! A whole year – what?!? Not sure what we may have in store celebrationwise.. In the meantime, husband has been working faithfully, we’ve moved into a real house and got everything unpacked and mostly in order, which was long in coming but has finally happened. Very thankful to have a real kitchen with a full size stove and oven! I also finally get to have my sweet dog living with us – our other place didn’t allow pets, so she was living with my parents for those 10 months. She seems quite happy and pleased to have a place all to herself – although soon we may be adding a new addition to the pet side of our family! More on that in the future if it ends up happening.. *fingers crossed*




I would also like to share with you that I got accepted into the Amazon Affiliate program – which means if you click on my amazon link and order anything through that link (doesn’t have to be the product you clicked on) I will receive a commission from whatever you purchased from Amazon, which my friends, will begin to bring me closer to saving my first slaughter horse! So exciting! So a big thank you for reading and supporting this blog! It means so SO much! Since I mentioned horses, I have someone I want you to meet.



This is Holly, my new best (horse) friend. Isn’t she beautiful? She’s terribly sweet and darling too. I am so incredibly thankful for the generosity and kindness of others. Before you jump to conclusions – no she isn’t mine – she belongs to a now dear friend who selflessly and generously allows me to come out and ride her, love on her and spoil her. This was another straight up answer to prayer, no other explanation for it than that. I always love when God shows us just how much He cares about the little things in our lives, and this was no exception. He is so good to me.



Now on to that recipe – I bet you thought I’d never get to it. If you give it a try, tag me on Instagram, I’d love to see how they turned out for you! And I would love it if you would hit that subscribe button if you haven’t already! Happy baking! 🙂




  • 1 and 1/2 cups all purpose flour
  • 1 and 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/3 cup of vegetable oil (or equal amount of melted butter)
  • 1 egg (free range organic preferred)
  • 1/2 cup of unrefined cane sugar
  • 1/2 cup of milk
  • 1 cup of blueberries




  1. Preheat oven to 350 (yay for having an actual oven!!).
  2. Combine oil, egg, and milk in a medium size bowl, mix.
  3. Add the sugar, mix well.
  4. Add dry ingredients and mix just until incorporated – try not to overmix
  5. Add blueberries and fold into batter with a spatula.
  6. Pour into greased or lined muffin tin, fill 3/4 of the way full.
  7. Bake for 15-25 minutes or until a toothpick inserted comes out clean.
  8. Enjoy warm!


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