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
Scale
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
