Nanny's Delicious Blueberry Muffins {Guest Post}- Confessions of a Fitness Instructor Fitness | Nutrition | Recipes

It’s July!!!! Yay!!! Hopefully that means I’m currently chilling out in the sunshine, thank goodness Jenessa is here keeping the blog going today with her Nanny’s blueberry muffins (which look devine!). Jenessa is another Nova Scotian blogger (go Nova Scotia!) you can find her on Facebook, Twitter, Pinterest and Google Plus so please check her out, and then, go make these muffins. And send me some. For real.

My Nanny’s Delicious Blueberry Muffins

Hi! I’m Jenessa from Mothering {In Real Life}. I am so excited to be guest blogging here at Confessions of a Fitness Instructor for the first time.

As long as I can remember, my Nanny has made the best blueberry muffins. I remember going to her house as a child and there were always blueberry muffins in the tin on the counter. After all these years she still makes them – and I still love them!

My Nanny lives in the country, and every summer she picks local blue berries. (I remember helping as a child, but I’m pretty sure I ate more than I put in the bucket!) She freezes the extras so she has blueberries in the freezer all year round. This recipe is best with fresh berries, but you can use frozen, as I have in the pictures below.

For this recipe, you will need the following ingredients:

3/4 cup white sugar

4 tbsp of oil

2 eggs

1 tsp vanilla

2 cups flour

pinch of salt

3 tsp baking powder

1 cup milk

1 cup blueberries

small amounts of nutmeg & cinnamon (or cinnamon & sugar) mixed (to sprinkle on top)

Before starting, preheat your oven to 315 degrees Fahrenheit.

Mix the dry ingredients (flour, sugar, salt & baking powder) together in a large mixing bowl.

In a separate bowl, mix together the eggs, oil, vanilla & milk. When mixed well, pour wet ingredients into the mixing bowl containing the dry ingredients. Mix together until you have a smooth batter.

Now add 1 cup of blueberries to the batter. (You can add a bit more if you want a large amount of berries in your muffins.) Mix well.

Prepare your muffin tin by either greasing the pan well, or using cupcake liners.

Carefully add the batter, filling each cup in the muffin tin 3/4 full.

Mix small amounts of nutmeg & cinnamon (or cinnamon & sugar) together. (I prefer the cinnamon and sugar.) Sprinkle on top of each muffin before placing in the oven.

Place muffin tins in the oven and bake at 315 degrees Fahrenheit for approximately 20 minutes. (Depending on the amount of batter in your tins, some muffins may have to bake a few minutes longer.)

The muffins are fully cooked when a tooth pick is inserted in the centre and comes out clean (with no batter).

This recipe can also be used with many other types of berries. Try substituting the blueberries with raspberries, blackberries, strawberries, cranberries or mixed berries. I may even try chocolate chips instead of berries in this recipe next time.

These muffins are perfect for breakfast, a quick snack, or to put in the kid’s lunch boxes. I love to eat them fresh out of the oven with melted butter and a glass of cold milk.

I hope you have enjoyed my Nanny’s blueberry muffin recipe. If you try the recipe, I would love to see the results! You can find me on Facebook, Twitter or Pinterest to show me a picture of your blueberry muffins!

Thanks, Suzi, for letting me guest post. I had so much fun! I look forward to getting to know you and your readers better as time goes on.