Ultimate Moist & Flavourful Blueberry Muffins Recipe

Introduction

These Ultimate Moist & Flavourful Blueberry Muffins are a perfect treat for breakfast or snack time. Bursting with juicy blueberries and a hint of lemon zest, they stay tender and delicious with every bite.

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

1. Step 1: Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease it with butter.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Step 3: In a separate bowl, mix the vegetable oil, melted butter, eggs, milk, and vanilla extract until well combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Be careful not to overmix to keep muffins tender.
5. Step 5: Gently fold the blueberries into the batter, ensuring they are evenly distributed.
6. Step 6: Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Remove from the oven and let the muffins cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra flavor, toss the blueberries in a little flour before folding them in to prevent sinking.
• Swap fresh blueberries with frozen, no need to thaw—just fold them in cold to keep the batter blue.
• Add a sprinkle of coarse sugar on top before baking for a sweet, crunchy finish.
• Try substituting half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 3 months. To reheat, warm in a microwave for about 20 seconds or let thaw at room temperature.

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 and can be added directly to the batter without thawing. This helps keep your batter from turning purple and prevents sogginess.

How do I prevent the muffins from drying out?

Be careful not to overmix the batter and avoid overbaking. Removing the muffins from the oven as soon as a toothpick comes out clean ensures they stay moist and tender.

Ultimate Moist & Flavourful Blueberry Muffins Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

Discover the ultimate recipe for moist and flavourful blueberry muffins that boast a perfect balance of sweetness and zesty lemon aroma. These muffins combine fresh or frozen blueberries with a tender crumb, making them ideal for breakfast, snacks, or dessert.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Others

• 250 g (1 1/2 cups) fresh or frozen blueberries

Instructions

1. Preheat Oven and Prep Muffin Tin: Preheat your oven to 190°C (375°F). Prepare a muffin tin by lining it with paper liners or greasing each cup with butter to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until fully combined and evenly distributed.
3. Mix Wet Ingredients: In a separate bowl, thoroughly mix the vegetable oil, melted unsalted butter, eggs, milk, and vanilla extract until smooth and homogeneous.
4. Combine Wet and Dry Ingredients: Gradually pour the wet ingredient mixture into the bowl containing dry ingredients. Stir gently until just combined; avoid over-mixing to keep the muffins tender and moist.
5. Fold in Blueberries: Carefully fold the fresh or frozen blueberries into the batter to evenly distribute them without breaking the berries.
6. Fill Muffin Tin and Bake: Using a spoon or scoop, fill each muffin cup about 3/4 full with the batter. Place the tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
7. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them onto 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 purple.
• Room temperature eggs and milk help the ingredients combine more smoothly and improve texture.
• Do not overmix batter to avoid dense muffins.
• Lemon zest adds a subtle refreshing flavor complementing the blueberries.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: blueberry muffins, moist muffins, lemon zest, breakfast muffins, easy baking, homemade muffins, fruit muffins