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Blueberry Muffin

Blueberry Muffin: a sourced precooked recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Rob Pongsajapan from Arlington, VA, USA, CC BY 2.0; https://commons.wikimedia.org/wiki/File:Blueberry_muffins.jpg; https://creativecommons.org/licenses/by/2.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Blueberry Muffin

Photo: Rob Pongsajapan from Arlington, VA, USA · CC BY 2.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •1¾ cups (250 g ) flour
  • •⅓ cup (65 g) white granulated sugar
  • •2 teaspoons baking powder
  • •¼ teaspoon salt
  • •1 egg , beaten
  • •¾ cup (180 ml ) milk
  • •¼ cup (60 ml) cooking oil
  • •¾ cup (180 ml) blueberries , fresh or frozen

Instructions

  1. 1Grease muffin cups or line with paper cups; set aside.
  2. 2Preheat the oven to 400°F (200°C) .
  3. 3In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
  4. 4In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
  5. 5Spoon batter into prepared cups, filling each about two-thirds full.
  6. 6Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
  7. 7Remove from muffin cups and let cool on a wire rack for 5 minutes.

Camp tips

  • • The mixture should be lumpy after stirring. Overstirring to make smooth batter will cause the muffins to be tough.
  • • Leaving the muffins in the muffin cups can make them soggy.
  • • To make jumbo muffins, reduce the temperature to 350°F (180°C) and bake for 30 minutes.
  • • To make mini muffins, bake for about 10 minutes at 400°F (200°C).
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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