An incredibly easy blueberry muffin recipe that creates light and delicate perfect blueberry muffins. Saturday morning never tasted so good!
I posted a picture of these blueberry muffins on my instagram the other day and my sister commented, “Saturday mornings= blueberry muffins and Annie.” I haven’t thought about that in years.
Most Saturday mornings growing up we would make blueberry muffins. Sure it was the kind out of the box with the canned blueberries, but it was still so special.
Many of those Saturdays would include watching Annie. We must have watched that movie, the original Carol Burnett version, hundreds of times. And I was terrified of Ms. Hannigan every single time. Same goes for Ursula during the hundreds of times I watched The Little Mermaid as a kid. I was a wimp.
It is definitely why blueberry muffins feel so nostalgic to me. It’s one of the only things I can remember helping make in the kitchen as a kid. And the spatula licking was definitely the best part.
But I’m telling you, making blueberry muffins from scratch is so worth it! These are amazingly simple to make and are the definition of hominess. Comfort, nostalgia, and home all wrapped up in a prefect little muffin package.
If you read my last post on The Muffin Method you already know the simple procedure for making perfectly light and fluffy muffins. But just in case you didn’t read it, let’s quickly review.
Step 1: Mix all dry ingredients together.
Step 2: Mix all wet ingredients together.
Step 3: Pour the wet into the dry and quickly fold together just until the flour is moistened. (Remember this is the crucial stage! The more you work the flour the more the glutens will develop. We want to minimize that to keep tender muffins)
Step 4: Scoop and bake.
Check out this video to see a demonstration! (and let’s just ignore how awkward I am?)
These blueberry muffins are the same base recipe as the plain muffins just with added blueberries, cinnamon, and lemon juice. The lemon juice, that is really what make these special. You really don’t taste a prominent lemon flavor but it just makes the blueberry flavor really pop. I highly suggest not leaving it out. I promise, it makes a difference!
One year later: Philly Cheesesteak
One year ago: Cranberry Jalapeno Nantucket Pie
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp kosher salt
- 1 TBSP baking powder
- 1/2 tsp cinnamon
- 2 eggs, room temperature
- 1 cup milk
- 1/4 cup oil
- 1 tsp vanilla
- juice of 1 lemon
- 2 cups fresh or frozen blueberries
- Preheat the oven to 400ºF.
- In a large bowl sift together all the dry ingredients: flour, sugar, salt, baking powder, and cinnamon. Give it a quick whisk to make sure it is all evenly combined.
- In a medium bowl, whisk together the wet ingredients: eggs, milk, oil, vanilla, and lemon juice.
- Pour all of the wet ingredients into the dry bowl. Using a rubber spatula, fold the mixture together a few times until the flour is just about worked in.
- Add the blueberries and fold in until the flour is just moistened. The batter will be lumpy!
- Heavily spray or line with paper liners a muffin tin. Use a scoop to fill muffin tins 3/4 full.
- Bake at 400ºF for 15-20 minutes, until a toothpick inserted in the middle comes out clean.
Amount Per Serving: Calories: 324