Description
These blueberry muffins are everything you want in a classic recipe — golden on the outside, soft and fluffy on the inside, and packed with juicy blueberries. Perfect for a quick breakfast, cozy brunch, or midday treat, these muffins come together easily with pantry staples and just one bowl. Whether you’re using fresh or frozen berries, the results are consistently delicious. Slightly sweet with a hint of vanilla and citrus, these muffins will become your go-to, no matter the season.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar (plus more for sprinkling)
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk (whole or preferred type)
- ⅓ cup unsalted butter (melted and slightly cooled)
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 1½ cups blueberries (fresh or frozen)
- 1 tsp flour (to toss blueberries)
Instructions
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Preheat oven to 375°F and line a muffin tin with paper liners.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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In another bowl, mix milk, butter, egg, vanilla, and lemon zest.
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Combine wet and dry ingredients gently — do not overmix.
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Toss blueberries with 1 tsp flour and fold into the batter.
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Fill muffin cups ¾ full and sprinkle tops with sugar.
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Bake for 18–22 minutes until golden and a toothpick comes out clean.
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Cool for 5 minutes in pan, then transfer to wire rack.
Notes
- Let the batter rest for 10 minutes for a higher muffin top.
- Use buttermilk instead of regular milk for extra fluffiness.
- For added crunch, top with cinnamon streusel before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American