The secret ingredient: EAsy & delicious Wild Blueberry Muffins
These quick and wholesome wild Blueberry Muffins are the perfect kid-approved snack or light breakfast, ready in just 30 minutes. Made with simple, feel-good ingredients, they're the kind of recipe you'll find yourself coming back to again and again. The best part? You can use frozen blueberries instead of fresh — just as delicious and so much easier on the grocery bill. Whether you're prepping for a busy week ahead or just need something homemade on the table fast, these muffins deliver every single time.
As an Amazon Associate I earn from qualifying purchases.
By Danielle | Prep: 10 min | Cook: 22 min | Total Time: 32 minutes | Makes: 12 muffins
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Magical moments!
There's something about late August that feels like pure magic in our house. I’m incredibly fortunate to live in an area that wild blueberry patches are bountiful. The sun is warm, and somehow, every year, we make it a whole family affair — buckets in hand, kids in tow, and the best of intentions to come home with enough berries to last us a while. Spoiler alert! We never quite make it… Between the giggling and the sneaking, the kids manage to eat just as many berries as we pick. And honestly? I wouldn't have it any other way.
On the days we do make it home with a good haul, these Wild Blueberry Muffins are the first thing I make! They've become one of those recipes that my kids ask for by name — a little sweet, a little bright from the lemon, and packed with those gorgeous wild blueberries we worked so hard to bring home. They make the perfect after-pick snack, a light breakfast the next morning, or honestly, a little treat any time of day.
I started with my go-to base muffin batter, but after a batch or two, I noticed they were drying out faster than I'd like. Adding applesauce was a total game changer. It keeps them wonderfully moist, well past day one, and as a bonus, it adds a little extra fibre, which I love when I'm feeding my family. As a parent, there's so much peace of mind that comes from knowing exactly what's going into their bodies — and these muffins are something I genuinely feel good about.
Oh, and did I mention they only use one bowl? Because they do. You're welcome! 😄
Danielle's Easy blueberry Muffins Recipe
Equipment
Large mixing bowl (affiliate link), or standmixer with paddle attachment
spatula (affiliate link)
muffin tin (affiliate link)
muffin liners
Base Ingredients
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
2 cups all-purpose flour
1 cup wild blueberries, fresh or frozen
pinch of granular sugar to sprinkle on top of the batter
Step-by-Step Instructions
Step 1: Prep oven
Preheat your oven to 35o°F (175°C).
Step 2: Make your batter
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil and apple sauce. Followed by the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the blueberries. Mix well. Finally, add the flour, being careful not to over mix.
Step 3 – Bake the muffins
Line a muffin tin with paper liners or grease well. Scoop batter into the cups, filling each about ¾ full. Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 15 minutes before moving to a cooling rack.
Tips for the Best blueberry & lemon Muffins Every Time
Don't overmix. Stir until just combined — lumps in the batter are your friend. Overmixing develops gluten and leads to tough, flat results.
The mix-ins make it versatile. Each variation gives the batter a completely different personality. The pecan- orange combo is bright and fresh.
Make a double batch and freeze. Muffins freeze beautifully for up to 3 months. Thaw in the fridge before using. Future-you will be very grateful.
Use room temperature eggs and milk. This helps the batter come together more evenly and gives you a better rise.
Canola or vegetable oil keeps the batter light and neutral, letting your mix-in flavours really shine through.
Frequently Asked Questions
can I use frozen blueberry instead of fresh blueberries?
Yes! use frozen or fresh blueberries interchangeably.
can I use farmed berries instead of wild blueberries?
Yes. Use farmed or wild blueberries interchangeably.
Can you use this batter to make pancakes?
Yes! That's exactly what this recipe is designed for. The same batter works beautifully for both pancakes on the stovetop and muffins in the oven. Just pour onto a griddle for pancakes, or scoop into a muffin tin and bake at 35o°F for roughly 22 minutes.
Can I make the batter ahead of time?
Yes, you can make this batter up to 24 hours in advance. Store it covered in the refrigerator and give it a gentle stir before using. Avoid overmixing when you stir it again.
Can I freeze pancakes and muffins made from this batter?
Absolutely. Both pancakes and muffins freeze well for up to 3 months. Store in an airtight bag or container. Thaw in the fridge or microwave pancakes for 10-15 seconds.
What makes this a kid-friendly recipe?
It uses simple pantry staples, comes together in one bowl, and the mix-in options let kids pick their favourite flavour. This muffin recipe is especially popular with little ones.
How do I know when muffins are done baking?
Insert a toothpick into the centre of a muffin — if it comes out clean or with just a few dry crumbs, they're done. If batter sticks to the toothpick, bake for another 2–3 minutes and check again.
Recipe variations
Add Raspberries: Add ½ cup of raspberries, fresh or frozen to the batter at the same time as adding the bluberries.
Orange Bliss: Add in 1 tsp of orange zest, roughly the rind of 1 navel orange instead of lemon zest.
Dark Chocolate: Add 1/3 cup of dark chocolate chips to the batter at the same time as adding the blueberries.
Recipe Card
Ingredients:
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tsp lemon zest
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
2 cups all-purpose flour
Instructions:
Preheat your oven to 35o°F (175°C).
In a large mixing bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, lemon zest and apple sauce. Mix well.
Add the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the blueberries. Mix well. Finally, flour, being careful not to over mix.
Line a muffin tin with paper liners or grease well. Scoop batter into the cups using a 1/4 cup measuring spoon, filling each about ¾ full.
Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 5 minutes before removing.
DID YOU MAKE THIS RECIPE? I want to see it!
Leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
You might also like these recipes:
Raspberry Muffins
As an Amazon Associate I earn from qualifying purchases.
By Danielle | Prep: 10 min | Cook: 22 min | Total Time: 32 minutes | Makes: 12 muffins
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Why I love this REcipe
If there's one thing I've learned as a parent, it's that having a quick, wholesome snack ready to go can make all the difference on a busy day. These Raspberry Muffins have become a staple in our house for exactly that reason — they come together in just 30 minutes, can make them using one bowl (fewer dishes), the kids absolutely love them, and I feel genuinely good about every ingredient going into them.
What I especially love about this recipe is that you don't need fresh raspberries to make them shine. Frozen raspberries work beautifully here — and honestly, they're what I reach for most often. They're available year-round, significantly more affordable than fresh, and they bake up just as delicious. It's one of those little swaps that makes a recipe feel truly doable any time of year, not just when berries are in season.
Whether you're packing these into a lunchbox, setting them out for an after-school snack, or grabbing one alongside your morning coffee, these muffins are the kind of thing the whole family can get behind. Simple ingredients, minimal fuss, and that cozy homemade feeling — that's what this recipe is all about. And as a parent, knowing exactly what's in your kids' food? That never gets old.
Danielle's Easy raspberry Muffins Recipe
Equipment
Large mixing bowl (affiliate link), or standmixer with paddle attachment
spatula (affiliate link)
muffin tin (affiliate link)
muffin liners
Base Ingredients
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
1 cup raspberries, frozen or fresh, you chose!
2 cups all-purpose flour
Step-by-Step Instructions
Step 1: Prep oven:
Preheat your oven to 35o°F (175°C).
Step 2: Make your batter:
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, and vanilla. Followed by the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the raspberries. Mix well. Finally, flour, being careful not to over mix.
Step 3 – Bake the muffins
Line a muffin tin with paper liners or grease well. Using ¼ cup measuring spoon, scoop batter into the cups, filling each about ¾ full. Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 5 minutes before removing.
Tips for the Best raspberry Muffins Every Time
Don't overmix. Stir until just combined — lumps in the batter are your friend. Overmixing develops gluten and leads to tough, flat results.
The mix-ins make it versatile. Each variation gives the batter a completely different personality. The pecan- orange combo is bright and fresh.
Don’t skip the applesauce. This is the secret ingredient that keeps the muffins moist.
Make a double batch and freeze. Muffins freeze beautifully for up to 3 months. Thaw in the fridge before using. Future-you will be very grateful.
Use room temperature eggs and milk. This helps the batter come together more evenly and gives you a better rise.
Canola or vegetable oil keeps the batter light and neutral, letting your mix-in flavours really shine through.
Frequently Asked Questions
Can you use this batter to make pancakes?
Yes! That's exactly what this recipe is designed for. The same batter works beautifully for both pancakes on the stovetop and muffins in the oven. Just pour onto a griddle for pancakes, or scoop into a muffin tin and bake at 35o°F for roughly 22 minutes.
Can I make the batter ahead of time?
Yes, you can make this batter up to 24 hours in advance. Store it covered in the refrigerator and give it a gentle stir before using. Avoid overmixing when you stir it again.
Can I freeze pancakes and muffins made from this batter?
Absolutely. Both pancakes and muffins freeze well for up to 3 months. Store in an airtight bag or container. Thaw in the fridge or microwave pancakes for 30–60 seconds.
What makes this a kid-friendly recipe?
It uses simple pantry staples, comes together in one bowl, and the mix-in options let kids pick their favourite flavour. These chocolate chip muffin recipe is especially popular with little ones.
How do I know when muffins are done baking?
Insert a toothpick into the centre of a muffin — if it comes out clean or with just a few dry crumbs, they're done. If batter sticks to the toothpick, bake for another 2–3 minutes and check again.
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Recipe variations
Raspberry & Almond: substitute 1 tsp pure Almond extract to the batter, instead of vanilla extract.
Macadamia Nut & White Chocolate: Add ¼ cup macadamia and ¼ cup of white chocolate chips.
Orange Bliss: Add in 1 tsp of orange zest, roughly the rind of 1 navel orange.
Dark Chocolate: Use dark chocolate chips.
Recipe Card
Ingredients:
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
1 cup raspberries, fresh or frozen, your choice!
2 cups all-purpose flour
Instructions:
Preheat your oven to 35o°F (175°C).
In a large mixing bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, and vanilla and mix well.
Add the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the raspberries. Mix well. Finally, add the flour, being careful not to over mix.
Line a muffin tin with paper liners or grease well. Scoop batter into the cups using a ¼ cup measuring spoon, filling each about ¾ full.
Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 5 minutes before removing.
DID YOU MAKE THIS RECIPE?
We'd love to hear from you! Please leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
You might also like these recipes:
Wild Blueberry & lemon Muffins
These quick and wholesome Blueberry & Lemon Muffins are the perfect kid-approved snack or light breakfast, ready in just 30 minutes. Made with simple, feel-good ingredients, they're the kind of recipe you'll find yourself coming back to again and again. The best part? You can use frozen blueberries instead of fresh — just as delicious and so much easier on the grocery bill. Whether you're prepping for a busy week ahead or just need something homemade on the table fast, these muffins deliver every single time.
As an Amazon Associate I earn from qualifying purchases.
By Danielle | Prep: 10 min | Cook: 22 min | Total Time: 32 minutes | Makes: 12 muffins
📖 Jump to Recipe | 💬 Jump to FAQs | 🖨️ Print Recipe
Magical moments!
There's something about late August that feels like pure magic in our house. The wild blueberry patches are full, the sun is warm, and somehow, every year, we make it a whole family affair — buckets in hand, kids in tow, and the best of intentions to come home with enough berries to last us a while. Spoiler alert! We never quite make it… Between the giggling and the sneaking, the kids manage to eat just as many berries as we pick. And honestly? I wouldn't have it any other way.
On the days we do make it home with a good haul, these Wild Blueberry & Lemon Muffins are the first thing I make! They've become one of those recipes that my kids ask for by name — a little sweet, a little bright from the lemon, and packed with those gorgeous wild blueberries we worked so hard to bring home. They make the perfect after-pick snack, a light breakfast the next morning, or honestly, a little treat any time of day.
I started with my go-to base muffin batter, but after a batch or two, I noticed they were drying out faster than I'd like. Adding applesauce was a total game changer. It keeps them wonderfully moist, well past day one, and as a bonus, it adds a little extra fibre, which I love when I'm feeding my family. As a parent, there's so much peace of mind that comes from knowing exactly what's going into their bodies — and these muffins are something I genuinely feel good about.
Oh, and did I mention they only use one bowl? Because they do. You're welcome! 😄
Danielle's Easy blueberry & Lemon Muffins Recipe
Equipment
Large mixing bowl (affiliate link), or standmixer with paddle attachment
spatula (affiliate link)
muffin tin (affiliate link)
muffin liners
Base Ingredients
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tsp lemon zest, roughly one lemon
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
2 cups all-purpose flour
1 cup blueberries, fresh or frozen,
pinch of granular sugar to sprinkle on top of the batter
Step-by-Step Instructions
Step 1: Prep oven
Preheat your oven to 35o°F (175°C).
Step 2: Make your batter
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, lemon zest and apple sauce. Followed by the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the blueberries. Mix well. Finally, add the flour, being careful not to over mix.
Step 3 – Bake the muffins
Line a muffin tin with paper liners or grease well. Scoop batter into the cups, filling each about ¾ full. Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 15 minutes before moving to a cooling rack.
Tips for the Best blueberry & lemon Muffins Every Time
Don't overmix. Stir until just combined — lumps in the batter are your friend. Overmixing develops gluten and leads to tough, flat results.
The mix-ins make it versatile. Each variation gives the batter a completely different personality. The pecan- orange combo is bright and fresh.
Make a double batch and freeze. Muffins freeze beautifully for up to 3 months. Thaw in the fridge before using. Future-you will be very grateful.
Use room temperature eggs and milk. This helps the batter come together more evenly and gives you a better rise.
Canola or vegetable oil keeps the batter light and neutral, letting your mix-in flavours really shine through.
Frequently Asked Questions
can I use frozen blueberry instead of fresh blueberries?
Yes! use frozen or fresh blueberries interchangeably.
can I use farmed berries instead of wild blueberries?
Yes. Use farmed or wild blueberries interchangeably.
Can you use this batter to make pancakes?
Yes! That's exactly what this recipe is designed for. The same batter works beautifully for both pancakes on the stovetop and muffins in the oven. Just pour onto a griddle for pancakes, or scoop into a muffin tin and bake at 35o°F for roughly 22 minutes.
Can I make the batter ahead of time?
Yes, you can make this batter up to 24 hours in advance. Store it covered in the refrigerator and give it a gentle stir before using. Avoid overmixing when you stir it again.
Can I freeze pancakes and muffins made from this batter?
Absolutely. Both pancakes and muffins freeze well for up to 3 months. Store in an airtight bag or container. Thaw in the fridge or microwave pancakes for 10-15 seconds.
What makes this a kid-friendly recipe?
It uses simple pantry staples, comes together in one bowl, and the mix-in options let kids pick their favourite flavour. This muffin recipe is especially popular with little ones.
How do I know when muffins are done baking?
Insert a toothpick into the centre of a muffin — if it comes out clean or with just a few dry crumbs, they're done. If batter sticks to the toothpick, bake for another 2–3 minutes and check again.
Recipe variations
Add Raspberries: Add ½ cup of raspberries, fresh or frozen to the batter at the same time as adding the bluberries.
Orange Bliss: Add in 1 tsp of orange zest, roughly the rind of 1 navel orange instead of lemon zest.
Dark Chocolate: Add 1/3 cup of dark chocolate chips to the batter at the same time as adding the blueberries.
Recipe Card
Ingredients:
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tsp lemon zest
½ cup unsweetened apple sauce
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
2 cups all-purpose flour
Instructions:
Preheat your oven to 35o°F (175°C).
In a large mixing bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, lemon zest and apple sauce. Mix well.
Add the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the blueberries. Mix well. Finally, flour, being careful not to over mix.
Line a muffin tin with paper liners or grease well. Scoop batter into the cups using a 1/4 cup measuring spoon, filling each about ¾ full.
Bake until toothpick comes out clean, roughly 20–25 minutes. Let cool for 5 minutes before removing.
DID YOU MAKE THIS RECIPE? I want to see it!
Leave a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
You might also like these recipes:
One Bowl Chocolate Chip Muffins (Easy, Fluffy & Kid-Approved)
These One Bowl Chocolate Chip Muffins are the ultimate easy bake for busy parents — fluffy, delicious, and made with simple, wholesome ingredients your whole family will love. With applesauce mixed right into the batter, they stay moist and tender for days, making them just as perfect for tomorrow's lunchbox as they are fresh out of the oven. One bowl means minimal cleanup, and one bite means everyone will be asking for more.
As an Amazon Associate I earn from qualifying purchases.
By Danielle | Prep: 10 min | Cook: 22 min | Total Time: 32 minutes | Makes: 12 muffins
📖 Jump to Recipe | 💬 Jump to FAQs | 🖨️ Print Recipe
why i love these muffins
Is there anything more universally loved than a chocolate chip muffin? In our house, the answer is a firm no. These are the kind of muffins that disappear from the counter faster than I can set them out — and honestly, I can't blame anyone. They're fluffy, packed with chocolate chips in every bite, and made entirely in one bowl, which means less mess and more time doing the things that actually matter.
One of my favourite things about this recipe is the addition of applesauce. It might sound like an unexpected ingredient, but it's a total game changer — it keeps these muffins wonderfully moist well past day one, which is saying something in a house full of kids. It also adds a little extra fibre, which I always love when I'm baking for my family. A simple swap that makes a big difference.
Whether you're baking these for an after-school snack, tucking them into lunchboxes, or just want something homemade on the table without a lot of fuss, this recipe has you covered. One bowl, simple ingredients, and that feel-good knowing exactly what your kids are eating. It really doesn't get much better than that.
Danielle's Easy chocolate chip Muffin Recipe
Equipment
Large mixing bowl (affiliate link), or standmixer with paddle attachment
spatula (affiliate link)
muffin tin (affiliate link)
muffin liners
Base Ingredients
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
½ cup unsweetened apple sauce
½ cup chocolate chips, semi-sweet
2 cups all-purpose flour
Optional add-ins:
¼ cup of chopped pecans
orange zest, of 1 navel orange
Step-by-Step Instructions
Step 1 – Prep your oven
Preheat your oven to 35o°F (175°C).
Step 2 - Make your batter:
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, vanilla and apple sauce. Mix well. Add in the dry ingredients in the listed order: brown sugar, salt, baking soda, fold in the chocolate chips. Mix well. Finally, add in the flour.
Step 3 – Prep oven, and bake the muffins
Line a muffin tin with paper liners or grease well. Using a ¼ cup measuring spoon, scoop batter into the cups, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the centre comes out clean. Let cool for 5 minutes before removing.
Tips for the Best chocolate chip Muffins Every Time
- Don't overmix. Stir until just combined — lumps in the batter are your friend. Overmixing develops gluten and leads to tough, flat results.
- The mix-ins make it versatile. Each variation gives the batter a completely different personality. The pecan- orange combo is bright and fresh.
- Make a double batch and freeze. Muffins freeze beautifully for up to 3 months. Thaw in the fridge before using. Future-you will be very grateful.
- Use room temperature eggs and milk. This helps the batter come together more evenly and gives you a better rise.
- Canola or vegetable oil keeps the batter light and neutral, letting your mix-in flavours really shine through.
Variations
Berry Chocolate Chip Muffins: Fold in ¾ cup of your favourite berries (blueberries, raspberries, sliced strawberries) to this muffin mix at the same time as adding the chocolate chips.
Chocolate-Chip & Pecan Muffins: Fold in 1/2 cup of chopped pecans to this muffin mix at the same time as adding the chocolate chips.
Orange Chocolate-Chip Muffins: Don’t add vanilla. Add the zest of 1 navel orange at the same time as the applesauce, and mix well. Continue the recipe as instructed.
Frequently Asked Questions
Can you use this batter to make pancakes?
Yes! That's exactly what this recipe is designed for. The same batter works beautifully for both pancakes on the stovetop and muffins in the oven. Just pour onto a griddle for pancakes, or scoop into a muffin tin and bake at 35o°F for roughly 22 minutes.
Can I make the batter ahead of time?
Yes, you can make this batter up to 24 hours in advance. Store it covered in the refrigerator and give it a gentle stir before using. Avoid overmixing when you stir it again.
Can I freeze pancakes and muffins made from this batter?
Absolutely. Both pancakes and muffins freeze well for up to 3 months. Store in an airtight bag or container. Thaw in the fridge or microwave pancakes for 30–60 seconds.
What makes this a kid-friendly recipe?
It uses simple pantry staples, comes together in one bowl, and the mix-in options let kids pick their favourite flavour. These chocolate chip muffin recipe is especially popular with little ones.
How do I know when muffins are done baking?
Insert a toothpick into the centre of a muffin — if it comes out clean or with just a few dry crumbs, they're done. If batter sticks to the toothpick, bake for another 2–3 minutes and check again.
REcipe card
Ingredients:
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
½ cup unsweetened apple sauce
½ cup chocolate chips, semi-sweet
2 cups all-purpose flour
Instructions:
Preheat your oven to 35o°F (175°C).
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, vanilla and apple sauce. Mix well.
Add in the dry ingredients in the listed order: brown sugar, salt, baking soda. Mix well.
Fold in the chocolate chips.
Finally, add in the flour, being careful not to over mix.
Line a muffin tin with paper liners or grease well.
Using a ¼ cup measuring spoon, scoop batter into the cups, filling each about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool for 15 minutes before removing to the cooling rack.
DID YOU MAKE THIS RECIPE? I want to see it!
Leave a photo and a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
You might also like:
Easy Pancake and Muffin Recipe – One Batter, Two Ways
As an Amazon Associate I earn from qualifying purchases.
By Danielle | Prep: 10 min | Cook: 20 min | Makes: ~10 pancakes or 12 muffins
📖 Jump to Recipe | 💬 Jump to FAQs | 🖨️ Print Recipe
There's a kind of magic that happens in a kitchen when things are simple.
I used to think that feeding my family well meant juggling a dozen different recipes, keeping track of a dozen different ingredient lists, and spending my Sunday mornings elbow-deep in flour trying to remember which recipe was which. It was exhausting. And honestly? The kids didn't care. They just wanted something warm, something good, and they wanted it now.
So I did what any tired but determined parent does: I simplified!
I started experimenting until I landed on one batter — just one — that I could pour onto a griddle for fluffy, golden pancakes on a slow Sunday morning, or scoop into a muffin tin and pop in the oven for grab-and-go breakfasts during the week. Same bowl. Same ingredients. Four different flavour variations. Different mornings.
My kids love it. My mornings are calmer. And I love knowing exactly what's going into their little bodies, sometime that I feel good about.
Why This One-Batter Pancake and Muffin Recipe Works
The beauty of this easy pancake and muffin recipe isn't just convenience — though yes, that matters a lot. It's that by keeping things simple, you actually make a homemade breakfast more often. When there's less to remember, there's less reason to skip it.
One bowl. One batter. And with four mix-in options, it never gets boring.
Whether you're asking "how do I make homemade muffins from scratch?" or "can you use pancake batter to make muffins?" — the answer is right here, and it's easier than you think.
Danielle's Easy Pancake and Muffin Recipe
Equipment
Large mixing bowl (affiliate link), or standmixer with paddle attachment
spatula (affiliate link)
pan (affiliate link), if making pancakes
muffin tin (affiliate link), if making muffins
Base Ingredients
2 eggs
1 cup milk
½ cup oil (canola or vegetable oil work great)
1 tbsp vanilla extract
½ cup brown sugar
½ tsp iodized salt
1 tsp baking soda
2 cups all-purpose flour
Mix-In Options (pick your favourite!)
Blueberry Orange: ½ cup blueberries + zest of ½ navel orange
Raspberry: 1 cup raspberries, fresh or frozen
Chocolate Chip: ½ cup chocolate chips
Pumpkin Spice: ½ cup pumpkin puree + 1 tsp cinnamon + 1 tsp pumpkin spice + ¼ cup chocolate chips
Step-by-Step Instructions
Step 1 – Make your batter:
In a large bowl, whisk together the wet ingredients in the listed order: whisk the eggs, milk, oil, and vanilla. Followed by the dry ingredients in the listed order: brown sugar, salt, baking soda, and finally, flour.
Step 2a – For pancakes:
Heat a non-stick pan or griddle over medium heat and grease lightly. Pour ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes. Serve warm.
Step 2b – For muffins:
Preheat your oven to 35o°F (175°C). Line a muffin tin with paper liners or grease well. Scoop batter into the cups, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the centre comes out clean. Let cool for 5 minutes before removing.
Tips for the Best Pancakes and Muffins Every Time
- Don't overmix. Stir until just combined — lumps in the batter are your friend. Overmixing develops gluten and leads to tough, flat results.
- The mix-ins make it versatile. Each variation gives the batter a completely different personality. The blueberry orange combo is bright and fresh; the pumpkin spice version is pure cozy-season magic.
- Make a double batch and freeze. Muffins freeze beautifully for up to 3 months. Thaw in teh fridge before using. Future-you will be very grateful.
- Use room temperature eggs and milk. This helps the batter come together more evenly and gives you a better rise, especially in muffins.
- Canola or vegetable oil keeps the batter light and neutral, letting your mix-in flavours really shine through.
The Part That Matters Most
The whole idea behind this easy pancake and muffin recipe is that it's a workhorse for mornings or snacks. This recipe has found a permanent home in my kitchen and I hope it can find one in yours too!
Happy cooking. 🥞
Frequently Asked Questions
Can you use this pancake batter to make muffins?
Yes! That's exactly what this recipe is designed for. The same batter works beautifully for both pancakes on the stovetop and muffins in the oven. Just pour onto a griddle for pancakes, or scoop into a muffin tin and bake at 35o°F for roughly 20 minutes.
Can I make the batter ahead of time?
Yes, you can make this batter up to 24 hours in advance. Store it covered in the refrigerator and give it a gentle stir before using. Avoid overmixing when you stir it again.
Can I freeze pancakes and muffins made from this batter?
Absolutely. Both pancakes and muffins freeze well for up to 3 months. Store in an airtight bag or container. Thaw in the fridge or microwave pancakes for 30–60 seconds.
What makes this a kid-friendly pancake recipe?
It uses simple pantry staples, comes together in one bowl, and the mix-in options let kids pick their favourite flavour. The pumpkin spice and chocolate chip version is especially popular with little ones.
What's the difference between pancake batter and muffin batter?
Traditional pancake batter and muffin batter have slightly different ratios of fat and leavening. This recipe is specifically balanced to work for both, giving you fluffy pancakes and moist, well-risen muffins from the exact same mix.
How do I know when muffins are done baking?
Insert a toothpick into the centre of a muffin — if it comes out clean or with just a few dry crumbs, they're done. If batter sticks to the toothpick, bake for another 2–3 minutes and check again.
Danielle is a home cook and mom who believes the best family recipes are the ones you can actually remember. She developed this one-batter pancake and muffin recipe out of a need for fewer ingredients, less cleanup, and more time at the breakfast table with her kids. It's been a staple in her kitchen ever since.
DID YOU MAKE THIS RECIPE? I want to see it!
Leave a photo and a ⭐ star rating and comment below to let us know how your muffins turned out. Did you make any substitutions or additions? Share your tips and photos with us!
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📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
You might also like:
Beginner Artisan Sourdough bread: 4 Ingredients, Foolproof Method, Bakery-Quality Results (Step-by-Step)
If you've ever stood in a bakery, stared at a beautiful rustic loaf with that crackly crust and open, bubbly crumb, and thought "I could never make that" — this recipe is here to prove you wrong.
Because here's the thing: real sourdough bread only needs four ingredients. Flour, water, salt, and a little levain — a wild starter made from nothing more than flour, water, and the natural bacteria floating around your kitchen. That's it. No store-bought yeast, no fancy equipment, no culinary degree required.
Yes, this recipe takes anywhere from one to three days from start to finish. But don't let that scare you — most of that time the dough is simply resting while you go about your life. The actual hands-on work is surprisingly simple, and the payoff? A golden, crackling sourdough boule with a wild, open crumb that looks like it came straight out of an artisan bakery.
You've got this. Let's bake.
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*Last Updated: March 19th, 2026
⭐⭐⭐⭐⭐ (4.9/4 based on taste tester reviews)
📖 Jump to Recipe | 💬 Jump to FAQs | 🖨️ Print Recipe
Active Time: 20 minutes | Fermentation: 24-72 hours | Bake: 25 minutes | Yield: 1 loaf | Difficulty: Easy
Why I Make homemade Artisan sourdough bread
It started with a grocery store bread label. The ingredient list was long, most words I couldn't pronounce, and that didn't sit right with me. I wanted to broadly know what was going into the food I feed my family — and I knew I could do better, so I got to work!
My sister-in-law introduced me to sourdough, gifted me part of her sourdough starter, a gift that I’m thankful for! Over the next six months, I tested and tweaked everything: different flours (all-purpose, whole wheat, spelt, millet, and blends), resting times, oven temperatures, and shaping methods. What I discovered is that great sourdough isn't about one secret ingredient — it's about getting a handful of small details right, together.
For example, a 48-hour rest period produces a much more flavourful loaf than 24 hours, but go beyond 72 hours and it's too much. These little things matter, and once you understand them, you'll feel the difference in every loaf.
How do I make artisan sourdough bread at home? What I landed with was the perfect sourdough bread boule recipe that has just 4 simple ingredients: flour, salt, water, and levin (which is a mix of flour, water and bacteria that was floating in the air and captured in the flour/water mixture).
I’ve been making this recipe on a weekly basis since and it's become our go-to alongside a warm bowl of soup. I hope it becomes a staple in your home too.
Perfect for: weekend baking, meal prep, brunch, or gifting
Why this recipe works:
No special equipment required (find out more in the FAQs)
Cold fermentation builds incredible flavour (traditional method!)
Just 4 ingredients (yay!)
Easily double or triple this recipe, freeze the extras. Prep once, enjoy for weeks to come! (saves time)
20 minutes active time (fits most schedules)
Freezer-friendly (make ahead for weeks of breakfasts)
Detailed photos and troubleshooting (foolproof results)
How Can I Make Sourdough Bread at Home?
This beginner-friendly artisan sourdough bread recipe needs just 4 ingredients and uses a simple no-knead method. With 20 minutes of active work and 1-3 days of hands-off fermentation, you'll create bakery-quality artisan bread with a crispy crust and tangy, chewy interior.
What You'll Need to Make Sourdough Bread
Ingredients (4 Simple Ingredients)
315g cold water (1⅓ cups)
200g active sourdough starter (¾ cup) - bubbly and fed within 4-12 hours
450g all-purpose flour (3½ cups)
12g kosher salt (2 teaspoons)
Total dough weight: ~977g (roughly 2.2 lbs)
Equipment Needed
Large mixing bowl (affiliate link)
Fork, for mixing
Cotton kitchen towel or plastic wrap
Kitchen scale (Affiliate link) (highly recommended)
Cast iron Dutch oven with lid (5-7 quart)
Parchment paper
Bread lame, razor blade, very sharp knife or a pair of kitchen shears
Wire cooling rack (Affiliate link)
Instant-read thermometer (optional but helpful)
How Long Does It Take to Make Sourdough Bread?
Best schedule: Mix Thursday evening → Bake Saturday morning and enjoy over the weekend, or week ahead!
Step-by-Step Sourdough Bread Instructions
Step 1: Mix the Dough (5 minutes)
In a large mixing bowl, combine the cold water and active sourdough starter. Stir with a fork until mostly dissolved (some clumps are fine).
Add the flour and salt. Stir together with the fork until well incorporated and no dry flour remains. The dough will look shaggy, rough, and sticky—this is exactly what you want.
Pro tip: Don't over-mix. Just ensure all flour is hydrated. The dough develops through time, not mixing.
What does "active starter" mean? Your starter should have been fed 4-12 hours ago, doubled in size, and be full of bubbles. It should pass the float test (a spoonful floats in water).
Step 2: Autolyse Rest (30 minutes)
Cover the bowl with a damp cotton towel or plastic wrap. Let the dough rest at room temperature for 30 minutes undisturbed.
Why autolyse? This rest period allows the flour to fully hydrate and begins gluten development naturally, making your dough easier to work with.
Step 3: Stretch and Fold (1.5-2 hours)
After the 30-minute rest, perform your first set of stretch and folds:
Wet your hands with water to prevent sticking
Grab the dough from one side (north position)
Stretch it upward until you feel resistance
Fold it over to the opposite side (south position)
Rotate the bowl 90 degrees
Repeat 4-6 times around the entire bowl
Repeat this process 3-4 times total, with 30-minute rests between each round:
First set: immediately after autolyse
Second set: 30 minutes later
Third set: 30 minutes later
Fourth set (optional): 30 minutes later
What you'll notice: With each round, the dough becomes smoother, more elastic, and holds its shape better. You're building gluten strength and trapping air bubbles.
Common mistake: Don't deflate the dough or fold too aggressively. Gentle stretching preserves the bubbles.
Step 4: Shape the Dough (5 minutes)
After your final stretch and fold, lightly flour your work surface. Turn the dough out onto the counter.
Shape into a boule:
1. Gently pull the edges of the dough toward the center, rotating as you go
2. Flip the dough over so the seam is on the bottom
3. Using your hands, gently rotate and pull the dough toward you to create surface tension
4. The top should be smooth and taut
Return the shaped dough to a clean bowl, seam-side up or down (your preference).
Why shape now? Pre-shaping before cold fermentation gives better structure and a higher rise.
Step 5: Cold Fermentation (24-72 hours)
Cover the bowl tightly with plastic wrap or a cotton cloth and place in the refrigerator.
Fermentation timeline:
- 24 hours: Mild tang, open crumb, good for beginners
- 48 hours: Balanced sour flavor, best all-around (recommended)
- 72 hours: Maximum tang, denser crumb, deeper flavour
What's happening: The cold temperature slows yeast activity but allows beneficial bacteria to develop complex flavours. This is what makes sourdough taste like sourdough.
Can I go longer than 72 hours? Yes, up to 5 days is safe, but the flavor becomes increasingly sour and the dough may become more difficult to work with.
Why the Long Fermentation Matters:
The 24-48 hour cold fermentation isn't just for flavour - it actually transforms the bread:
Breaks down gluten: Makes bagels easier to digest
Develops organic acids: Creates that characteristic sourdough tang
Improves texture: Longer fermentation = better crumb structure
Enhances nutrition: Makes minerals more bioavailable
Natural preservation: Sourdough naturally stays fresh longer
Step 6: Warm to Room Temperature (30-60 minutes)
Remove the dough from the refrigerator. Let it sit at room temperature while you preheat the oven (about 30-60 minutes).
Temperature matters: Cold dough won't rise properly in the oven. Room temp dough (65-70°F) gives the best oven spring.
Step 7: Preheat Oven and Dutch Oven (30 minutes)
Place your empty cast iron Dutch oven (with lid on) in the oven. Preheat to 450°F (232°C).
Critical: Preheat for a minimum of 30 minutes, preferably 40 minutes. The Dutch oven needs to be scorching hot to allow the dough to bake in steam.
Safety tip: ALWAYS USE OVEN MITTS rated for at least 500°F. The Dutch oven will be extremely hot.
Step 8: Score the Dough (2 minutes)
While the oven preheats, prepare your dough:
1. Cut a piece of parchment paper slightly larger than your dough
2. Gently turn the dough out onto the parchment, seam-side down
3. Using a bread lame, sharp knife or pair of kitchen shears, score the top with 1-2 deep cuts (about ½ inch deep and at a 45-degree angle)
Classic scoring patterns:
Single long slash (traditional)
Cross pattern (rustic)
Decorative patterns such as leaves, squares, or other (decorative)
Why score? Scoring controls where the bread expands during baking.
Step 9: Bake Your Sourdough (24-30 minutes)
Using heavy-duty oven mitts, carefully remove the preheated Dutch oven from the oven.
Remove the lid. Using the parchment paper as a sling, lift the dough and lower it into the Dutch oven. Put the lid back on immediately to trap steam.
Baking timeline: 24 minutes covered at 450°F for golden crust
How do you know it's done?
You’ll first notice that the loaf will have expanded, and almost doubled in size, and the score mark will have greatly expanded. It’ll be evident!
Next, you’ll see the deep golden-brown crust
Once the dutch oven will have been removed from the oven and the bread have cooled on the cooling rack, you'll notice a hollow sound when tapped gently on the bottom
Step 10: Cool Completely (1-2 hours)
Remove the bread from the Dutch oven immediately (it can become soggy if left in).
Place on a wire cooling rack and resist the urge to slice for at least 1 hour, preferably 2 hours.
Why wait? The interior crumb continues to set as it cools. Cutting too early results in gummy, doughy bread.
Listen for the "song": As your bread cools, you'll hear crackling sounds from the crust. This is the sound of success!
Tips for Perfect Homemade Artisan Sourdough Bread
🥯 Use Active Starter: Your starter MUST be bubbly and active. If it's sluggish, your bread won't rise. Feed your starter 4-12 hours before mixing dough and make sure it passes the float test.
⚖️ Weigh Your Ingredients: Use a kitchen scale (affiliate link) for accuracy. Flour measurements can vary by 30g or more depending on how you scoop, which drastically affects dough consistency.
❄️ Cold Fermentation is Key: Don't rush this step! The 24-72 hour cold ferment develops flavour and improves texture. It's what makes these bagels special.
🌡️ Accurate Oven Temp: Use an oven thermometer. If your oven runs hot or cold, your bread will overbake or underbake.
📝 Keep Notes: Write down fermentation times and temperatures. Sourdough timing varies with kitchen temp and starter strength.
🧊 Freeze for Later: These freeze beautifully! Slice before freezing for easy toasting straight from frozen.
Frequently Asked Questions (FAQs)
How do I know if my sourdough starter is ready to use?
Your starter is ready when it has doubled in size within 4-12 hours of feeding, is full of bubbles, and passes the float test. To test: drop a teaspoon of starter into a glass of water. If it floats, it's ready.
You’ll also notice that once it’s been fed, it will double or triple in size in the following 4-12 hours. If it hasn’t been fed in quite a while, it might not double in size. If this is the case, and you have a a few days to strengthen it, feed it equal parts flour and water (for example, 50g starter would then be fed 50g flour + 50 g water) every 24 hours, for the next 2-3 days. This will strengthen the sourdough starter. A strong started should double or triple in size 4-12 hours after feeding. This is what gives you those big airy bubbles that are synonymous with sourdough bread.
What if my sourdough starter isn't bubbly?
Your starter needs to be fed and active before baking. If it's flat or inactive, feed it equal parts flour and water (e.g., if you have 50g starter, mix in 50g of flour and 50g of water), and wait 4-12 hours until it doubles and becomes bubbly. If your sourdough starter hasn’t been fed in a while it might not rise to double or tripling in size. You might only have tiny bubbles and your starter might only rise slightly. If this is the case, then I recommend that you leave it at room temperature (lots of people keep it on their kitchen counter), and take a few days to strengthen it by feed it equal parts flour and water (for example, 50g starter would then be fed 50g flour + 50 g water) every 24 hours, for the next 2-3 days. This will strengthen the sourdough starter. A strong healthy starter that can double or triple in size, will be strong enough to produce bread with those big airy bubbles that are synonymous with sourdough bread.
Can I use discard starter instead of active starter?
Not recommended. This sourdough bread boule needs the leavening power of active starter to rise properly.
Why active starter is better:
Contains live, active yeast
Provides leavening power
Creates better texture
Develops proper flavour
Why is my sourdough bread dense and not airy?
Dense sourdough typically results from:
Inactive starter: Make sure it passes the float test
Under-fermentation: Dough needs adequate time to rise
Insufficient gluten development: Don't skip the stretch and folds
Cutting too soon: Let bread cool completely
How do I know when sourdough bread is fully baked?
Three ways to check:
Color: Deep golden-brown crust (darker than you think)
Sound: Hollow thump when tapped on the bottom
Temperature: Internal temp of 200-210°F on instant-read thermometer
Can I bake sourdough without a Dutch oven?
Yes, but the Dutch oven gives the best results by trapping steam. Here are some alternatives that could work. Make sure they’re oven safe to 450F before using:
Baking stone or steel with a pan of boiling water on the bottom rack
Inverted roasting pan over the loaf for the first 20 minutes
Heavy-duty baking sheet (results will be less dramatic)
How should I store sourdough bread?
Room Temperature Storage
Best for: Eating within 2-3 days
Store in:
Paper bag or bread box (allows some air circulation)
Loosely closed plastic bag (do NOT seal tight)
Don't store in: Airtight container at room temp (creates moisture and makes the bread soggy. This environment also favours mold development)
Shelf life: 2-3 days at room temperature
Refrigerator Storage
Best for: Extending freshness to 5-7 days
Store in:
Airtight container or sealed plastic bag
Slice first for easy toasting
Downsides:
Can make your bread slightly stale faster
Refrigeration dries out bread
Shelf life: 5-7 days refrigerated
To refresh: Toast or warm in 350°F oven for 5 minutes
Freezer Storage (Recommended!)
Best for: Long-term storage up to 3 months
How to freeze:
Cool completely to room temperature
Slice before freezing (makes toasting easier)
Label with date
Freeze up to 3 months
To thaw:
Toast from frozen: Best method! start with your normal toasting time and adjust based on personal toasting preference.
Oven: Wrap in foil, bake at 350°F for 5-10 minutes
Room temp: Let sit 1-2 hours to thaw naturally
What temperature should my kitchen be for sourdough?
Ideal room temperature is 68-75°F (20-24°C). Warmer kitchens (above 75°F) speed up fermentation. Cooler kitchens (below 68°F) slow it down. Adjust your fermentation time accordingly.
Can I make this recipe vegan?
Yes! This recipe is already vegan as long as your sourdough starter is maintained with water (not milk or whey). Sourdough contains only flour, water, salt, and wild yeast.
Why did my bread not rise in the oven (no oven spring)?
Common causes:
Dough was still too cold from the fridge
Over-fermented (past its peak)
Dutch oven wasn't hot enough
Insufficient steam
Weak or inactive starter
Troubleshooting Common Sourdough Problems
Problem: My dough is too sticky to handle
Solution: Sourdough should be sticky, but if it's unmanageable, wet your hands instead of flouring them. Adding too much flour during folding will make your bread dense.
Problem: The dough didn't rise much after cold fermentation
Solution: This is normal! Most of the rise happens in the oven (this is known as "oven spring"). As long as your starter was active, the bread will rise dramatically when it hits the heat.
Problem: My crust is too hard
Solution: Reduce baking time slightly, or remove the Dutch oven lid 5 minutes before the end. Store bread in a bread box (not plastic) to soften the crust slightly.
Problem: Gummy, wet crumb inside
Solution: There are a few solutions here. Its either that:
The loaf was under-baked. Try baking 5 minutes longer next time.
Loaf was sliced too early, I recommend the full 2 hours wait time.
Your oven runs hot. Try turning down the oven temperature to 425F next time. Use a thermometer—internal temp should be 200-210°F.
Problem: Bread spread flat instead of rising up
Solution: Insufficient gluten development. Make sure you're doing all 3-4 rounds of stretch and folds, and shaping with proper tension.
Tips for the Best Homemade Sourdough
✓ Use a kitchen scale: Weight measurements give consistent results. Volume measurements (cups) vary wildly depending on how you scoop flour.
✓ Don't skip the stretch and folds: This is what creates the gluten network and airy crumb structure. Each fold strengthens the dough.
✓ Temperature is everything: Keep notes on your kitchen temperature and fermentation times. You'll learn your sourdough's rhythm.
✓ Store cut-side down: Place your sliced loaf cut-side down and wrap in a cotton towel.
✓ Keep a sourdough journal: Track feeding times, fermentation temps, and results. You'll quickly learn what works in your kitchen.
✓ Save your scraps: Sourdough makes excellent breadcrumbs, croutons, or panzanella salad.
Health benefits of sourdough:
Lower glycemic index than regular bread
Easier to digest due to fermentation
Higher bioavailability of minerals
Natural probiotics from fermentation
variations
Once you've mastered this basic sourdough boule and want to explore different variations:
Whole Wheat Sourdough Bread: Substitute 50-100g of all-purpose flour with whole wheat
Spelt Sourdough Bread: Substitute 100-150g of all-purpose flour with spelt flour
Recipe Card
Easy Sourdough Bread Recipe
Yield: 1 loaf | Active Time: 20 min | Total Time: 28-78 hours
Ingredients:
315g Cold Water (1⅓ cups)
200g Active Sourdough Starter (¾ cup)
450g All-Purpose Flour (3½ cups)
12g Kosher Salt (2 tsp)
Instructions:
Mix all ingredients until combined, roughly 3-4 minutes
Rest 30 minutes
Stretch and fold 3-4 times (30 min between each)
Shape into ball, place into a bowl and cover with a cotton tea towel
Refrigerate 24-72 hours
Warm to room temp (30-60 min)
Preheat oven + Dutch oven to 450°F (30 min)
Score dough
Bake covered 24-30 minutes
Cool 1-2 hours before slicing
Did You Make This Recipe? I want to see it!
Leave a ⭐ star rating and comment below to let us know how your sourdough bread boule turned out. Did you make any substitutions or additions? Share your tips and photos with us!
Share this recipe: Help others discover this delicious recipe by sharing it on Pinterest, Facebook, or Instagram. Tag us @Sageandsimplicity so we can see your beautiful creations!
📌 Pin it for later: Save this recipe to your Pinterest boards for easy access.
