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
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 1/2 cups fresh blueberries
- 1 tbsp flour (for coating blueberries)
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
In another bowl, mix melted butter, eggs, milk, vanilla extract, and lemon zest until well combined.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Toss blueberries with 1 tbsp flour to coat, then fold them into the batter.
Divide batter evenly among 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 muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chef's Tips
- Fresh vs. Frozen Blueberries: Fresh blueberries are best, but frozen can be used without thawing to prevent color bleed.
- Lemon Zest Substitute: Use orange zest or omit if unavailable.
- Extra Fluffiness: For lighter muffins, let the batter rest for 10 minutes before baking.
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days.
- Variations: Add nuts or swap blueberries for chocolate chips or raspberries.
