BEST Blueberry Muffins a Fluffy, tender muffins bursting with juicy blueberries and a hint of lemon zest—perfect for breakfast or a snack.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Zest of 1 lemon
1 large egg
1 cup milk (dairy or plant-based)
1/4 cup unsalted butter, melted and slightly cooled (or neutral oil)
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat oven to 400°F (200°C). Line a standard 12‑cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
In a separate bowl, beat the egg. Add milk, melted butter (or oil), and vanilla extract; stir until well combined.
Pour the wet ingredients into the dry ingredients and gently fold until almost combined. It’s okay if there are a few lumps.
Gently fold in the blueberries, taking care not to overmix the batter.
Divide the batter evenly among the 12 muffin cups (about ¾ full each).
Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool further.
Servings and timing
Servings: 12 muffins
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Each muffin has approximately 180 kcal.
Variations
Vegan Blueberry Muffins: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based milk and butter.
Add-ins: Try adding 1/2 cup of chopped nuts, like walnuts or almonds, for extra crunch.
Lemon-Blueberry Glaze: For an extra zesty kick, mix powdered sugar with lemon juice to create a glaze and drizzle over the cooled muffins.
Frozen Blueberries: Frozen blueberries can be used in place of fresh ones—just make sure to fold them in gently to prevent the batter from turning blue.
Storage/Reheating
These blueberry muffins can be stored at room temperature for up to 3 days in an airtight container. If you’d like them to last longer, you can freeze them for up to 3 months. To reheat, simply microwave for about 20-30 seconds or warm them in the oven at 350°F for 5-10 minutes.
FAQs
How do I prevent the blueberries from sinking to the bottom of the muffins?
To prevent blueberries from sinking, toss them in a little bit of flour before folding them into the batter. This helps them stay suspended throughout the muffin.
Can I use frozen blueberries instead of fresh ones?
Yes! You can absolutely use frozen blueberries. Just make sure to fold them in gently so the batter doesn’t turn blue.
Why are my muffins dense instead of fluffy?
If your muffins are dense, it could be due to overmixing the batter or packing the flour too tightly. Try to mix just until combined, and be sure to fluff the flour before measuring it.
Can I make these muffins gluten-free?
Yes! You can swap the all-purpose flour for a 1:1 gluten-free flour blend. Be sure to check the blend’s instructions for best results.
How do I know when the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. They should also feel springy to the touch.
Conclusion
These BEST Blueberry Muffins are a fantastic addition to any breakfast or snack time. They’re quick, easy, and packed with flavor, making them the perfect treat to share with family or enjoy on your own. Whether you’re using fresh or frozen blueberries, the results will always be delicious and satisfying. I can’t wait for you to try them!
Recipe:
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BEST Blueberry Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Fluffy, tender muffins bursting with juicy blueberries and a hint of lemon zest—perfect for breakfast or a snack.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Zest of 1 lemon
1 large egg
1 cup milk (dairy or plant-based)
1/4 cup unsalted butter, melted and slightly cooled (or neutral oil)
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- In a separate bowl, beat the egg. Add milk, melted butter (or oil), and vanilla extract; stir until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until almost combined. It’s okay if there are a few lumps.
- Gently fold in the blueberries, taking care not to overmix the batter.
- Divide the batter evenly among the 12 muffin cups (about ¾ full each).
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool further.
Notes
Vegan Blueberry Muffins: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based milk and butter.
Add-ins: Try adding 1/2 cup of chopped nuts, like walnuts or almonds, for extra crunch.
Lemon-Blueberry Glaze: For an extra zesty kick, mix powdered sugar with lemon juice to create a glaze and drizzle over the cooled muffins.
Frozen Blueberries: Frozen blueberries can be used in place of fresh ones—just make sure to fold them in gently to prevent the batter from turning blue.
To prevent blueberries from sinking, toss them in a little bit of flour before folding them into the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
