This recipe is especially good with home-grown blueberries. I had a lot of trouble figuring out what to do with the shopping bag my great-uncle brought over filled with blueberries from his garden because they’re much more sour than the ones from the store. But this recipe makes them taste great, and if you’re using the sweet blueberries from the store, simply don’t add in the 1/4 cup of Splenda.


  • 2 1/4 cups flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 1/4 cup sugar
  • 1/4 cup Splenda
  • 1/2 cup milk
  • 1/2 cup Oil
  • 2 eggs, beaten
  • 1 tsp. vanilla
  • 1 cup fresh blueberries (I usually make this a heaping cup instead of a leveled one)
  • Half recipe: This is if you don’t want to make as much, because sometimes you just don’t have a full cup of blueberries. You’ll use the same directions.

  • 1 1/8 c. flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp. salt
  • about 3/4 cup sugar, less if using store bought blueberries
  • 1/4 cup milk
  • 1/4 cup oil
  • 1 egg, beaten
  • 1/2 tsp. vanilla
  • 1/2 cup blueberries


  1. Sift together the flour, baking powder and salt.
    Add in the remaining ingredients and pour into a lined cupcake pan
    Cook at 350 until a toothpick comes out clean


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