Easy Blueberry Muffins

These muffins are sturdy, portable, and not too sweet. They are perfect for a convenient and not-too-guilty breakfast treat with coffee or tea. They freeze well and reheat in the toaster oven.

Dry Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp coriander (can't taste the coriander but it really brings out blueberry flavor - lemon zest, nutmeg, or cinnamon also work to accent blueberries)

Wet Ingredients
6 Tbsp butter, melted
1/3 cup sugar
2 large eggs
1 cup plain greek yogurt (or sour cream)
1 tsp vanilla extract

2 cups blueberries (could use a few more if you wanted because these are dense muffins so they won't get soggy)


Preheat your oven to 375°F. Grease (or paper line) a 12 well muffin pan.

In a small mixing bowl, whisk together the dry ingredients.

In a large mixing bowl, whisk together the wet ingredients until completely smooth.

Add the dry ingredients to the wet ingredients, along with the blueberries. Gently mix with a spatula until just incorporated.  Do not over mix! The batter will be very thick. Almost like a soft drop cookie dough.

Distribute the dough equally among the cups. If you want you can fill them very high to use all of the batter in 12 muffins, which is fine. They won't spill because the dough is stiff. If you still have too much dough, start filling another tin or make a muffin cake in a small overflow pan.

Place the muffins in the oven and bake at 375°F for 18- 20 minutes. Test with a knife or skewer to make sure the centers of the muffins are done (knife comes out clean). Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool at least another 10 minutes before eating.

Distracted Dish © 2013-2017

Banana Spice Muffins

These muffins are pleasantly spicy, not too sweet, and best with coffee or tea. They make a nice breakfast treat or snack.

Wet Ingredients
1/4 cup butter or coconut oil, melted
2-3 ripe bananas, mashed (about 1 cup or a little more)
2 Tbsp molasses
1/4 cup brown sugar
1 tsp vanilla (rum or coffee extract would work well too)
1 egg

Dry Ingredients
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
pinch ground cloves
1/4 tsp salt
1 cup chopped walnuts, raisins, or chocolate chips (optional)


Heat oven to 350 and grease 12 cup muffin tin.

In a large bowl whisk butter, bananas, molasses, sugar, vanilla, and egg until well blended.

Whisk flour, soda, spices, and salt together in a small bowl.

Use a spatula to gently fold flour into the wet ingredients in the large bowl just until combined. Add walnuts or raisins if using. Don't over mix, some lumps are fine.

Spoon batter evenly into prepared muffin tin. Bake for 20 minutes or until a knife inserted into a muffin comes out clean. Remove from muffin tin when cool enough to touch.

Distracted Dish © 2013-2017

Spicy Gingerbread Muffins

These muffins are spongy, spicy, not too sweet, and best with coffee or tea. They make a nice breakfast treat or snack.

Dry Ingredients
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt (omit if using salted butter)
pinch ground black pepper
pinch cayenne pepper

Wet Ingredients
1/4 cup butter or coconut oil, melted and cooled to warm
1/2 cup dark molasses (can sub out a couple tbsp for maple syrup if available)
1 tsp vanilla
1 Tbsp fresh grated ginger
1/2 cup plain greek yogurt
1/2 cup unsweetened almond milk (any milk will work)
1 egg


Heat oven to 350 and grease 12 cup muffin tin.

Sift flour and spices together in a small bowl and whisk to combine.

In a large bowl whisk butter, molasses, vanilla, fresh ginger, yogurt, milk and egg until smooth.

Use a spatula to gently fold flour into the wet ingredients in the large bowl just until combined. It will seem very wet and lumpy at first but will thicken up in a minute or two of gently mixing. Don't over mix, some lumps are fine.

Spoon batter evenly into prepared muffin tin. Bake for 18 - 20 minutes or until a knife inserted into a muffin comes out clean. Remove from muffin tin when cool enough to touch.

Distracted Dish © 2013-2017