To-Die-For Blueberry Muffins

Welcome to your new favorite muffin recipe! These homemade blueberry muffins with a sweet crumb topping blend soft, fluffy goodness and a buttery, cinnamon-sugar crunch. Whether you’re baking for a weekend brunch, a cozy breakfast, or just because, these muffins are easy to whip up and sure to impress. Let’s get baking!

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8
Yield: 8 large muffins

Ingredients

Muffins:

• 1 ½ cups all-purpose flour
• ¾ cup white sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ cup milk, or more as needed
• 1 cup fresh blueberries

Crumb Topping:

• ½ cup white sugar
• ⅓ cup all-purpose flour
• ¼ cup butter, cubed
• 1 ½ teaspoons ground cinnamon

Directions

• Gather all ingredients.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
• To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
• Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
• Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
• To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
• Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Easy Blueberry Sauce

There’s nothing quite like a warm, homemade blueberry sauce to elevate your favorite breakfasts and desserts. Whether you’re drizzling it over a stack of pancakes, spooning it onto cheesecake, or swirling it into yogurt, this easy blueberry sauce adds fruity sweetness to any dish.

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6

Ingredients

• ¾ cup fresh blueberries
• ½ cup white sugar
• 1 tsp. vanilla
• ¼ cup water
• 1 teaspoon cornstarch (Optional)

Directions

Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve and enjoy!

Strawberry Bread

Looking for a delicious way to use up fresh strawberries? This Strawberry Bread bursts with sweet berry flavor, warm cinnamon spice, and the perfect crunch from chopped pecans. It’s easy to make and irresistible fresh out of the oven!

Prep Time: 20 mins
Cook Time: 45 mins
Additional Time: 10 mins
Total Time: 1 hr 15 mins
Servings: 24
Yield: 2 9-inch loaves

Ingredients

• 2 cups fresh strawberries
• 1 tablespoon white sugar
• 3 ⅛ cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ¼ cups vegetable oil
• 4 large eggs, beaten
• 1 ¼ cups chopped pecans

Directions

• Preheat the oven to 350 degrees F (175 degrees C)—grease and flour two 9×5-inch loaf pans.
• Slice strawberries and place them in a medium-sized bowl. Sprinkle lightly with one tablespoon of sugar and toss to coat.
• Combine the flour, 2 cups sugar, cinnamon, salt, and baking soda in a large bowl and mix well.
• Blend the oil and eggs into the strawberries. Add the strawberry mixture to the flour mixture, blending until the dry ingredients are moistened. Stir in pecans. Divide batter into pans.
• Bake in the preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately).
• Remove from the oven and let cool in pans on wire racks for 10 minutes. Turn the loaves out of the pans and allow them to cool before slicing.

Bumbleberry Jam

There’s nothing quite like opening a jar of homemade jam and tasting a little bit of summer sunshine—even in the heart of winter. Whether you’re a seasoned canner or just dipping your toes into the world of preserves, this vibrant Bumbleberry Jam recipe is a delicious way to capture the season’s flavors.

Prep Time: 15 mins
Cook Time: 10 mins
Additional Time: 12 hrs
Total Time: 13 hrs
Servings: 80
Yield: 10 (8oz) jars

Ingredients

• 6 cups white sugar
• 1 cup chopped rhubarb
• 1 cup mashed strawberries
• 1 cup mashed peaches
• 1 cup mashed blackberries
• 1 cup mashed blueberries
• 1 cup chopped apples
• 1 (1.75-ounce) package fruit pectin (such as Sure-Jell)

Directions

• Combine sugar, rhubarb, strawberries, peaches, blackberries, blueberries, and apples in a large saucepan over medium heat; bring to a boil. Cook at a boil for 10 minutes, stirring constantly. Add pectin to the saucepan and boil until jam coats the back of a metal spoon, about 10 minutes more. Remove from heat.
• Pack jam into hot, sterilized jars, filling within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and, using a holder, lower the jars 2 inches apart into the boiling water. Pour more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store them in a cool, dark area.

Strawberry Punch Bowl Cake

If you’re looking for a super easy, crowd-pleasing dessert that screams summer vibes, this Strawberry Angel Food Trifle is your new go-to. Perfect for potlucks, holidays, or when you just want to impress without turning on the oven!

Prep Time: 15 mins
Additional Time: 2 hours 5 mins
Total Time: 12 hrs 20 mins
Servings: 1 trifle
Yield: 2 pints

Ingredients

• 2 cups milk
• 1 (3 ounce) package instant sugar-free vanilla pudding mix
• 2 angel food cakes, sliced in half horizontally
• 3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed
• 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

Directions

• Whisk milk and pudding mix together in a bowl until the pudding mix is dissolved, about 2 minutes. Refrigerate until the pudding is set, at least 5 minutes.
• Place one angel food cake slice in the bottom of a punch bowl. Spread pudding over the cake and top with another cake slice. Spread strawberries over the cake and top with another cake slice. Spread whipped topping over the cake and top with the final slice of cake.
• Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

Strawberry-Rhubarb Jam

This homemade strawberry rhubarb jam combines the sweetness of ripe strawberries with the tart bite of fresh rhubarb for a perfectly balanced spread. It’s a delicious way to preserve the flavors of spring and summer, and with proper canning, you can enjoy it all year long.

Prep Time: 30 mins
Cook Time: 15 mins
Additional Time: 12 hrs
Total Time: 12 hrs 45 mins
Servings: 192
Yield: 12 (1/2-pint) jars

Ingredients:

• 6 cups white sugar
• 1 cup chopped rhubarb
• 1 cup mashed strawberries
• 1 cup mashed peaches
• 1 cup mashed blackberries
• 1 cup mashed blueberries
• 1 cup chopped apples
• 1 (1.75-ounce) package fruit pectin (such as Sure-Jell)

Directions

• Combine sugar, rhubarb, strawberries, peaches, blackberries, blueberries, and apples in a large saucepan over medium heat; bring to a boil. Cook at a boil for 10 minutes, stirring constantly. Add pectin to the saucepan and boil until jam coats the back of a metal spoon, about 10 minutes more. Remove from heat.
• Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Strawberry Freezer Jam

This easy strawberry freezer jam is a sweet, simple way to capture the fresh flavor of summer berries—no canning required! With just a few ingredients and minimal prep, you’ll have a vibrant, homemade jam perfect for spreading on toast, stirring into yogurt, or gifting to friends. It’s a great recipe for beginners and a fun kitchen project to enjoy with kids.

Prep Time: 10 mins
Cook Time: 10 mins
Additional Time: 1 day 10 mins
Total Time: 1 day 30 mins
Servings: 32
Yield: 2 pints

Ingredients

• 4 cups halved fresh strawberries
• 1 ½ cups granulated sugar
• 1 (1.75 ounce) package dry pectin
• ¼ cup water

Directions

• Gather all ingredients.
• Crush strawberries using a potato masher in a large bowl. (Alternatively, pulse strawberries in a food processor until just finely chopped but not pureed.) Drain strawberries through a fine mesh strainer; reserve juice for another use. Transfer 2 cups crushed strawberries to a large bowl (reserve any extra strawberries for another use); add sugar, and stir until evenly combined. Let stand at room temperature for 10 minutes, stirring occasionally.
• Meanwhile, stir pectin and water together in a small saucepan until combined. Bring to a boil over medium-high heat; boil, stirring constantly, until a thick paste forms and pectin is fully dissolved, about 2 minutes.
• Stir the boiling pectin-water mixture into the strawberry mixture in a large bowl; stir constantly for 3 minutes. To check if jam is set, coat the back of a spoon with jam; run a finger through it. If jam remains separated, it is appropriately set. If the jam runs back together, it is not set; stir until set, for 3 more minutes. Pour into 2 sterilized pint-size jars or other storage containers, leaving a 1/2-inch space at the top to allow for expansion. Place the tops on the containers, and leave at room temperature for 24 hours.
• Place in refrigerator for at least 1 hour before serving, or freeze until ready to use or up to 3 months. Enjoy!