Classic Blueberry Muffins
Fluffy, moist blueberry muffins with a hint of lemon zest, perfect for breakfast or a snack.
15 mins
Prep Time
20 mins
Cook Time
12
Servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup fresh blueberries
- 1 large egg
- 1 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, beat the egg lightly. Add the milk, melted butter, vanilla extract, and lemon zest. Mix well.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
Fold in the blueberries carefully to avoid crushing them.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Chef's Tips
- Fresh vs. Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration.
- Lemon Glaze: For extra flavor, drizzle a simple lemon glaze (powdered sugar + lemon juice) over cooled muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Variations: Substitute blueberries with chocolate chips, raspberries, or diced apples for different flavors.
- Avoid Overmixing: Overmixing the batter can lead to dense muffins. Stir until just combined for the best texture.
