Description
Soft, fluffy, and bursting with juicy blueberries, these bakery-style muffins are perfect for breakfast or a cozy snack. Easy to make and full of love, they bring the comforting taste of the bakery into your home.
Ingredients
Scale
- 250g (2 cups) all-purpose flour
- 150g (3/4 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 120ml (1/2 cup) vegetable oil
- 120ml (1/2 cup) milk
- 2 large eggs
- 1 tsp pure vanilla extract
- Zest of 1 lemon
- 200g (1 cup) fresh or frozen blueberries
Instructions
- Preheat oven to 200°C (400°F) and line a 12-cup muffin tin with paper liners.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix oil, milk, eggs, vanilla, and lemon zest in another bowl until smooth.
- Fold wet ingredients into dry until just combined.
- Toss blueberries in flour and fold gently into batter.
- Divide batter into muffin cups and sprinkle coarse sugar on top.
- Bake 18–22 minutes until golden and a toothpick comes out clean.
- Cool in tin 5 min, then transfer to wire rack.
Notes
Toss blueberries in flour to prevent sinking. Don’t overmix the batter to keep muffins light. Sprinkle sugar for a slight crunch. Freeze muffins individually for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 16g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg