Wild Blueberry Lemon Muffins

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

6 Reviews

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mowsquaz on 2.21.2014

These were delicious! I made them for my son’s class for a snack, so I doubled the recipe, and it made 30 muffins. I probably could have done with fewer blueberries, too, but that’s a matter of individual taste. But it would be just as good with less than 2 cups of berries. Great recipe!

Jamie Hein on 5.14.2012

I didn’t have a whole lemon to zest so I added a 1/8 teaspoon lemon oil. The muffins are very good- cupcake like! I did not use the glaze, they are sweet already.

Rebecca on 7.18.2011

My kids LOVED these! I omitted the glaze (because I thought they were sweet enough without) but I may try it down the road. I would definitely make these again.

yummers on 1.26.2011

These were great! I made them gluten free and they were moist and full of lemon flavour! Thanks!!

prairiebakegirl on 8.6.2010

These are delicious! But, the definitely straddle that fine line between muffin and cupcake – they are VERY sweet. I’ll probably cut down the sugar in the cupcakes next time by half. I glazed them while they were warm, and the glaze soaked right in, so the reduction of the sugar next time won’t hurt them at all!

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