Blueberry Muffins

December 20, 2016

Blueberry Muffins baked in a wood-fired brick oven recipe.

Traditional Blueberry Muffins


With the holidays in full-swing, we find ourselves firing up our ovens and cooking more than usual. A few weeks ago we made some delicious blueberry muffins that are perfect for those mornings after you've fired up the oven for a gathering or stay-at-home pizza night. Simply remove the fire from the oven and put the insulated door in place before heading to bed, and the oven will remain at a good temperature for your muffins the next morning.

Here's what you will need:

  • 2 c Flour
  • 2 tsp. Baking Powder
  • ½ tsp. Salt
  • ½ c Butter
  • 1 c Sugar
  • 2 Eggs
  • 1 tsp. Vanilla
  • ½ c Milk
  • 1 ½ c Fresh Blueberries
  • 1 tbsp Fresh Lemon Juice

Before getting started it is important to check the temperature of your oven. Since some ovens take longer to cool off than others, you will need to make sure the temperature isn't too far over or under 400 F. If it is too hot, allow a few minutes for it to cool down with the door open; if it is too cold, you may want to build a small fire, just enough to bring the temperature up, but be sure to remove the fire before baking!


  1. Grease and flour muffin pan, or use paper liners.
  2. Sift flour, baking powder, and salt together in a medium bowl.
  3. In a separate bowl, cream the butter and sugar together until light and fluffy.
  4. Add the eggs, vanilla, and lemon juice to the butter and sugar mixture and beat well.
  5. Beat in the milk and flour mixture alternately in 2-3 batches until smooth. Fold in the blueberries.
  6. Fill muffin cups until 2/3 full and bake at 400 degrees F for 20 to 25 minutes, until muffins are golden brown.

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