Linda Evans Recipes for Life Fresh Start Blueberry Muffins

Last Updated on July 21, 2020 by Ellen Christian

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Linda Evans Recipes for Life Fresh Start Blueberry Muffins recipe is one of my favorite ways to start the morning! Try them today. 

Linda Evans book Recipes for Life

 

Linda Evans Recipes for Life

 Linda Evans has charmed millions of television viewers with her roles as Audra on The Big Valley and her role in Dynasty. In Linda Evans Recipes for Life, she shares with you her memories of growing up, her family, life in Hollywood, and a glimpse into her high profile romances.

In Recipes for Life, she gives readers a look into her life through anecdotes, photographs, and favorite recipes. Some of the recipes are favorites from her past like Moms Hot Dog Stew and some are from celebrities like John Wayne “The Duke’s” Crab Dip. There are even some that are inspired by her travels around the world like Ina Garten’s Fillet of Beef Bourguignon.

And, of course, she answers questions like “Are Yanni and Linda Evans Still Friends?” and “Why Did Linda Evans Leave Big Valley?” Buy it today.

Recipes in Recipes for Life

If you’re a fan of Linda Evans, you will love this look into her life. I loved seeing her pictures from The Big Valley. I was a huge fan when I was younger. Many of the photographs in the book also have other stars in them like Lee Majors and Bo Derek. Check out the video of Linda Evans below for more.

There’s a great variety of recipes included in Linda Evans Recipes for Life from favorites like blueberry muffins and macaroni and cheese to warm butternut squash salad and Kung-bau chicken with peanuts. I made the Fresh Start Blueberry Muffins and they came out great!

a bowl of fresh blueberries

Frequently asked questions

Can you use fresh blueberries in muffins?

Yes. My preference is to use fresh blueberries whenever possible. Some recipes call for frozen blueberries instead. If you use fresh in place of frozen or the other way around, you may need to adjust the amount of liquid in the recipe. It’s best to stick with the ingredients the recipe asks for if you aren’t sure.

How do I make blueberry muffins from scratch?

Just follow the simple recipe below. It’s one of my favorites. And I get delicious, classic blueberry muffins every time. If you want to make these blueberry muffins with frozen blueberries, decrease the milk by about a tablespoon to account for extra water from the freezing process.

Recipe for Fresh Start Blueberry Muffins from Linda Evans

How can I freeze muffins?

Once the muffins are made and cool, simply pop each one into a freezer bag and place them in the freezer. They will stay good for up to 6 months.

More baking recipes

Love baked goods? You might want to try these Biscuit Cheese Sticks and check out these Blueberry Coffee Cake recipes. If you’re looking for blueberry muffins with oil instead of butter, check out this recipe from Genius Kitchen.

Linda Evans Recipes for Life Fresh Start Blueberry Muffins

This recipe is reprinted with permission.

Yield: 12

Fresh Start Blueberry Muffins

Linda Evans Recipes for Life Fresh Start Blueberry Muffins

You are going to love these delicious Fresh Start Blueberry Muffins!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 cup fresh blueberries
  • 1 1/2 cups all-purpose flour, sifted
  • 1/2 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 egg
  • 2 tablespoons unsalted butter, melted plus additional for greasing
  • 1/2 cup milk
  • 1/2 teaspoon lemon zest, finely grated

Instructions

  1. Preheat oven to 400F.
  2. Butter an extra large muffin pan.
  3. Wash and pat dry the blueberries.
  4. In a bowl, combine the flour, sugar, salt, baking powder and ginger.
  5. After blending these ingredients, gently stir in the dry blueberries.
  6. In another bowl, beat the egg with a wire whisk, then fold in the melted butter, milk and lemon zest.
  7. Add the liquid ingredients all at once to the dry ingredients and stir only until the dry ingredients are moistened.
  8. Pour mixture into muffin cups until two thirds full and bake 15 to 20 minutes, until golden on top.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 126Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 181mgCarbohydrates: 23gFiber: 1gSugar: 10gProtein: 3g

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If you make this, tag me on Instagram so I can see (@ellenblogs)

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