Years ago, there was an awesome blog called Tammy’s Recipes. She had the absolute best ever blueberry muffins recipe on there. Seriously, best EVER. Sadly, Tammy is no longer blogging and her blog has gone away (sadness).
Honestly, her blog’s disappearance has given me some kind of Recipe PTSD. Friends, this is EXACTLY why you should print ALL recipes that you find online…the ones that you enjoy, anyway.
You never know when recipe Armageddon will occur and they’re all be gone in a flash. I once had an AMAZING recipe for ciabatta bread. It was my fave…and then POOF! See – Recipe PTSD. It will NOT happen with these blueberry muffins!
So, here’s my Ode to Tammy – because it’s the only recipe I had enough sense to print. Tammy, you rocked my kitchen. You made me groan during dinner. Your recipes WERE THE BOMB!!!!!!! Your blog shall be forever missed. Also, why did you do this to me? The end.
Because I did actually print this one out, I’m reproducing it here with a couple of changes that I’ve incorporated over the years, such as adding some lemon essential oil to give it a little somethin’ somethin’. I hope and expect Tammy won’t mind and the world shouldn’t live without these blueberry muffins of magical goodness.
Best Ever Bluberry Muffins
Ingredients
- 2 cups flour I use fresh ground soft white wheat
- 1 cup sugar I use 3/4 cup unbleached organic cane sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup oil I use coconut oil
- 1/2 cup warm milk I use almond milk
- 2 tsp vanilla
- 15 drops Lemon Essential Oil optional, be sure to use an oil rated as a "supplement" or food additive
- 2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 400 degrees (I do 375).
- In a large bowl, mix flour, sugar, baking powder and salt.
- In another bowl, mix together eggs, oil, and milk.
- Add vanilla and lemon, if using.
- Pour wet ingredients into dry ingredients. Stir until combined.
- Gently fold in blueberries. (Tammy says to rinse frozen blueberries for 20 seconds under hot running water. I never do that.)
- Fill muffin tins about 3/4 full – you should get 12 muffins. I ALWAYS use my USA Muffin Tin.
- Bake for 20-25 minutes or until muffins spring back when slightly touched.
- Cool 5 minutes and then remove from pan to cool completely.
Notes
I don’t just want to share this particular recipe without also giving you some extra goodness for your breakfast meal planning. If you’re looking for more inspiration, check out some of my favorite breakfast recipes.
Oh my, YES! I am so sad that she stopped blogging and sharing her recipes. Her copycat taco pizza is THE BEST and I am happy that I printed that one out! She had an oven roasted potato wedge recipe that was fantastic but I think I failed to print it…. sigh. I will happily try these muffins though and remember days of perusing recipe websites when my babies napped. 🙂 🙂
I loved so many of her tasty dishes!!!
I found her pizza recipe online! Going to make it this week. 🙂 🙂 Happy dance.
https://lincon.com/site/taco-grande-pizza-copycat-papa-murphys/
I remember her. Her Carrot Cake recipe was the best I’d ever had! I’m sorry her blog disappeared, but thankful I printed out a copy back in 2009.
Christi—I would love if you are willing to share….Carrot Cake is my favorite and I have yet to find a recipe that I LOVE.
I miss this blog and its recipes and greatly regret I didn’t print.
Same, but at least we have this one!
Thank you for this recipe – I forgot about this one!
You’re welcome!
I, too, was greatly disappointed to find that her blog was no longer available. I was lucky to print off a couple of her recipes, but did not get this one, so thanks for sharing 🙂 if anyone has her New York style cheesecake and Mom’s meatloaf recipe I would greatly appreciate it! Those were some that I did not have enough sense to print 🙁
She did have amazing meatloaf, didn’t she?!
Thank you thank you thank you for posting this. I’d printed several recipes before her site went down and her fb page disappeared. I didn’t have this one.
I’m so glad! YAY!
How very kind of you. Thank you, Stacy. <3
You’re missed. <3
You are very missed! I was just searching for you so I could make your pita bread recipe – I can’t find my printed version ANYWHERE! I happened upon this site instead.
I so miss this blog too!
Your Cream Muffin recipe is still the best.
Awwwwwwwwwwwwwwwwww!!!!!! Thank you!!
My hubby is not a foodie, and he eats to live. It was a big deal when he complimented the muffins saying they were really good. He hardly ever compliments food. Thanks for the muffin recipe!
Just a note for others: I used half the amount of berries, and it was more than enough.
That’s a great compliment indeed!
I loved Tammy’s recipes and was sad to see her blog disappear as well.
I hope you’ll like these muffins! They are so good! We had them again today!
I am going to make these ASAP. I have not found a blueberry muffin recipe that I really love, and they are my daughter’s favorite. Fingers crossed. 🙂
I was a big fan of Tammy’s Recipes, too. I always use her Mac & Cheese, Italian bread, Chicken Broccoli Rice bake, and several other recipes that I had printed out. A while back she posted a bunch of reader favorites on Facebook after she deleted her blog, but now I can’t even find them there…seems like the FB page is gone too. 🙁 Such a bummer! It makes me sad that she didn’t leave her blog up even though she wasn’t posting there anymore. Thanks for sharing the muffin recipe, as I am pretty sure that’s one I didn’t have! If you have anything specific you can remember liking from her site, let me know..I might have it in my binder. I know I have some of her cheesecake recipes, chicken parmesan, and some other stuff.
I have never heard of this blog and sounds like I am missing out I have tried many BB muffins over years and have printed this one out and trying it pretty similar to some I have tried over the years. Thanks for posting this information.
You won’t regret making these!!!
Ooooohhhhh – do you have her spaghetti squash casserole recipe?!
I don’t think I have that one, sadly! I have one called Chicken Squash Bake, but it uses summer squash.
I found a website that claims to have many recipes from Tammy’s Recipes blog!
They say this is hers: https://lincon.com/site/creamy-spaghetti-squash-casserole/
2 medium-large spaghetti squashes (about 6 [packed] cups of cooked squash all together)
2 tablespoons butter
1 small-medium onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
8 ounces cream cheese
8 ounces sour cream
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried parsley flakes
8 ounces (2 cups) shredded mozzarella cheese
2 ounces (1/4 cup) shredded cheddar cheese, optional
8-12 ounces (about 1 1/4 to 2 cups) cooked ground beef
4 cups spaghetti sauce (can use a 26 ounce jar or a quart of homemade)
1/2 tablespoon sugar
1 teaspoon Italian seasoning
Instructions:
1. In a large stock pot, put about 2-3 inches of water. Cover and bring to a boil. Wash outside of squash, cut squash in half and place in the stock pot of boiling water, flesh side down. Cover and boil for 15-20 minutes, until squash is tender.
2. Drain squash. Holding halves with a potholder, use a fork to scoop out the stringy “spaghetti”. Set aside.
3. In a large stock pot or saute pan, melt butter. Add onions, garlic, and bell peppers and saute until tender. Add squash and cook and stir until heated through.
4. In a separate saucepan on low heat, melt the cream cheese. Add the sour cream, salt, pepper, and parsley flakes, stirring to make a smooth white sauce.
5. Stir the white sauce into the cooked squash mixture.
6. Grease a 9×13-inch baking dish. Spread the white squash mixture evenly over the bottom of the pan. Spread about 1 1/2 cups of the shredded mozzarella cheese over the squash.
7. In a large mixing bowl, combine the ground beef, spaghetti sauce, sugar, and Italian seasoning. Spread over the layer of shredded cheese. Top with the remaining shredded mozzarella cheese and cheddar cheese (if using). Sprinkle with dried basil or oregano flakes for garnish if desired.
8. Bake uncovered at 350 degrees (325 for glass dish) for 30-40 minutes, until casserole is hot and bubbly. Remove from oven and allow to cool slightly (10-15 minutes) before serving.
Does it look right? I am planning to try it next week!
I think so!