Pineapple Muffin Recipe from Friday's Bento

These were so yummy and a perfect way to use out leftover fruits (or in my case, a can of wrongly opened fruit)!

The base muffin recipe is my mom's creation, and apparently, multiple rounds in the making, to come up with a perfect muffin base:
2 cups flour
1 cup sugar
2 eggs
1 cup milk (Mom's note: if it seems dry after mixing, add a little bit more milk)
1/2 cup oil (Mom's note: I use canola)
1 tsp. vanilla
1 tblsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt

Mix all ingredients together till smooth (Mom's note: a wooden spoon is preferable)
Add whatever fruit you want and blend in.
Spoon into cupcake lined muffin tins.
Bake at 350 about 20-25 minutes until done; yields 12 large muffins or 18 normal ones.

For this week's Pineapple Blueberry Muffins, I added a can of crushed pineapple (not drained) and a half a container of whole rinsed blueberries. With the pineapples being canned in juice, the batter was moist enough without adding any extra milk.
F&B gave them two thumbs up and regular size muffins are perfect for snack bentos or for part of a bento lunch. We also like mini muffins for bentos, but I was out of mini muffin wrappers.


  1. Nice muffin recipe, and judging by the picture they have risen pretty well too. Nice...

  2. Do you think it would be okay to sub melted butter for the oil? I am not really much of a baker... ok, I NEVER bake!!! So I'm not sure if this would cause a problem...

  3. Oh, I'm not either, I can ask my mom when I talk to her later. :o)

  4. Congrats. on the foodie blogroll!


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