Ultimate Moist & Flavourful Blueberry Muffins Recipe
Introduction
These ultimate moist and flavourful blueberry muffins are perfect for breakfast, snacks, or a delightful treat any time of day. Bursting with juicy blueberries and a hint of lemon zest, they’re easy to make and sure to impress.
Ingredients
- 240 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 120 ml (1/2 cup) vegetable oil
- 60 g (1/4 cup) unsalted butter, melted
- 2 large eggs (room temperature)
- 120 ml (1/2 cup) milk (room temperature)
- 1 tsp vanilla extract
- 250 g (1 1/2 cups) fresh or frozen blueberries
Instructions
- Step 1: Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease it with butter to prevent sticking.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
- Step 3: In a separate bowl, mix the vegetable oil, melted butter, eggs, milk, and vanilla extract until smooth.
- Step 4: Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined—avoid over-mixing to keep the muffins tender.
- Step 5: Fold the blueberries carefully into the batter to distribute them evenly without breaking them.
- Step 6: Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Step 7: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden on top.
- Step 8: Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Tips & Variations
- Use frozen blueberries without thawing to prevent the batter from turning purple and to keep the muffins light.
- Substitute lemon zest with orange zest for a different citrus twist.
- For a richer flavor, replace vegetable oil with melted coconut oil or butter.
- Add a sprinkle of coarse sugar on top before baking for a crunchy texture.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm in the oven at 160°C (320°F) for 10 minutes or microwave for 20-30 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this recipe. Add them directly to the batter without thawing to avoid excess moisture and color bleed.
What can I substitute for vegetable oil?
You can use melted butter or coconut oil in the same quantity as vegetable oil to add a different depth of flavor and richness.
Print
Ultimate Moist & Flavourful Blueberry Muffins Recipe
- Total Time: 35-40 minutes
- Yield: 12 muffins 1x
Description
These Ultimate Moist & Flavourful Blueberry Muffins are perfectly tender, bursting with fresh blueberries, and infused with a hint of lemon zest to brighten the flavor. Ideal for breakfast or a sweet snack, these muffins combine simple pantry ingredients with easy steps to achieve bakery-quality treats at home.
Ingredients
Dry Ingredients
- 240 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
Wet Ingredients
- 120 ml (1/2 cup) vegetable oil
- 60 g (1/4 cup) unsalted butter, melted
- 2 large eggs (room temperature)
- 120 ml (1/2 cup) milk (room temperature)
- 1 tsp vanilla extract
Fruit
- 250 g (1 1/2 cups) fresh or frozen blueberries
Instructions
- Preheat Oven and Prep Muffin Tin: Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease it with butter to prevent sticking.
- Mix Wet and Dry Ingredients Separately: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until fully combined. In a separate bowl, mix the vegetable oil, melted butter, eggs, milk, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined—be careful not to over-mix, as this can make the muffins tough.
- Fold in Blueberries, Fill Muffin Tin and Bake: Carefully fold the blueberries into the batter to evenly distribute them. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before serving, ensuring the best texture and flavor.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from turning blue.
- Room temperature eggs and milk help the batter mix more evenly.
- Do not overmix the batter to keep muffins tender and moist.
- Add a sprinkle of sugar on top of each muffin before baking for a crunchy topping.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry muffins, moist blueberry muffins, lemon blueberry muffins, easy muffin recipe, breakfast muffins
