Blueberry Muffin Recipe

Blueberry Muffin Recipe

These blueberry muffins are easy to make, incredibly moist, and bursting with juicy berries. Whether for breakfast, a snack, or brunch, these muffins are sure to impress!

No ratings yet

Print Pin

Course: Breakfast

Cuisine: American

Keyword: blueberry muffins, breakfast muffins, easy muffins, healthy muffins, homemade muffins

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: muffins

Calories: 218kcal

Author: info.thekitcheen

Equipment

Muffin tin
Mixing bowls
Electric mixer (optional)
Spoon or ice cream scoop

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk 2% or whole
2 cups fresh or frozen blueberries
1 tablespoon lemon zest optional
2 tablespoons coarse sugar for topping optional

Instructions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
Add eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
Alternate adding the dry ingredients and milk, stirring just until combined. Be careful not to overmix.
Gently fold in the blueberries and lemon zest (if using).
Spoon the batter into the muffin tin, filling each cup about 3/4 full. Top with coarse sugar if desired.
Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an extra crunch, you can add a streusel topping.

These muffins freeze well; wrap them individually and store in a freezer bag for up to 3 months.

Nutrition