Description
These Fluffy Blueberry Muffins are soft, airy, and bursting with fresh blueberries. Perfect for breakfast, brunch, or a sweet snack, they’re easy to make and loved by everyone. Baking them fills your home with a comforting aroma and creates memorable moments with family and friends.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 cup (240ml) whole milk
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (225g) fresh blueberries
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 375°F (190°C) and prepare muffin tin.
- Whisk dry ingredients together in a bowl.
- Whisk wet ingredients together in another bowl.
- Fold wet into dry gently, keeping batter slightly lumpy.
- Toss blueberries in flour and fold in.
- Divide batter among muffin cups, filling 3/4 full.
- Bake 20–25 minutes until golden and toothpick clean.
- Cool 5 minutes in pan, then transfer to wire rack.
Notes
Do not overmix the batter. Use fresh or frozen blueberries (do not thaw frozen). Freeze for up to 2 months, or store airtight 3 days at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 16g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg