Nostalgic Blueberry Muffins

Recipe by Katie Novak – Adapted from Samantha’s Cookbook (yes the old American Girl one)


I made these, or close to them, over and over again when I was a little girl. The copyright date in the book is 1994, so it was probably close to that time. I remember my first crack at them, they called for shortening, and my 8 year old brain went oh ok, it’s that white soda stuff. 3 TBSP of soda, no fat and my parent’s strange looks on their faces, they were pseudo edible, just in an Irish Soda Bread sort of way. After that I baked and cooked whenever I could. If my parents were going out of town that meant Katie got to cook, and cook I did, sometimes to my bother’s dismay I will add. I had forgotten about this book, until going through a bunch of old childhood memories. Thankfully I saved it. I’ve since altered the recipe, for the better I believe.


  • 1 Cup Fresh Blueberries
  • 3 TBSP Coconut Oil
  • 3 TBSP Sugar
  • 1 Egg
  • 1 Cup Milk
  • 1 3/4 Cups Flour
  • 3 tsp Baking Powder
  • 3/4 tsp salt
  • 1 tsp Almond Extract


  1. Preheat oven to 400 degrees F. Place cupcake liners in muffin/cupcake tins. Makes 12.
  2. Cream the Coconut Oil and Sugar and beat until fluffy.
  3. Add Egg and beat well.
  4. Stir in the Milk and Almond Extract and mix well.
  5. Sift the Flour, Baking Powder and Salt. Add to wet mixture and stir just enough to moisten the flour mixture.
  6. Stir in the Blueberries.
  7. Fill each muffin cup approx 2/3 full.
  8. Bake for 20-25 minutes. Tops of muffins will be just turning golden brown. When toothpick or cake tester is inserted it should come out clean.
  9. Let cool a few minutes, but enjoy warm.

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