Perfect Blueberry Muffins
An incredibly easy blueberry muffin recipe that creates light, delicate, and perfect blueberry muffins. Mornings never tasted so good!
- Skill Level: Beginner
- Techniques Used: Muffin Mixing Method
A morning full of blueberry muffins is perfect! They are so delicious, soft, and with a sweet burst of juicy berries. These blueberry muffins are stemmed from my base recipe for plain muffins with added blueberries, cinnamon, and lemon. The lemon juice and zest really makes the blueberry flavor pop!
I love to whip up a batch of homemade muffins on the weekends. They’re so quick to make and will give you a comforting homey feeling.
Why this recipe is so perfect
- Everyone loves a blueberry muffin! They are an easy crowd pleaser.
- Muffin batter can be whipped up in no time and with a quick bake time you’ll have homemade muffins on your table in less than 45 minutes.
- These muffins are soft and delicate with a burst of juicy blueberries and lemon.
Ingredients & Substitutions
Flour is the main structure for the muffin. Gluten-free flour can be substituted.
Sugar sweetens the muffin slightly. Muffins are much less sweet than cupcakes so the amount used is less than in a cake recipe. White granulated sugar is recommended but can be substituted for brown sugar if desired. The texture and flavor might be slightly altered.
Baking Powder is the leavening agent for the muffins and makes them rise.
Salt rounds out the flavors of the muffin.
Egg binds the muffin together.
Milk moistens the flour to create the muffin batter. It also adds some tenderness.
Oil adds tenderness and prevents the flour from developing too much gluten. Oil works better in muffin recipes than melted butter because the oil can be more easily distributed and absorbed into the flour. Any neutral flavored oil like canola, grapeseed, or vegetable oil is recommended.
Blueberries, Cinnamon, Lemon juice, and Lemon Zest are all the wonderful flavors in this recipe. These flavorings can be substituted with similar ones to make a custom muffin recipe.
Blueberry Coffee Cake Muffins: After pouring the batter in the muffin cups, top with streusel topping and bake.
Lemon Poppyseed Muffins: Omit the blueberries and cinnamon from the recipe. Add 2 tablespoons poppyseeds to the batter. Top with lemon glaze after cooling.
Chocolate Raspberry Muffins: Omit the blueberries, cinnamon, lemon juice, and lemon zest from the recipe. Add 1 cup fresh or frozen raspberries and 1 cup chocolate chips or chocolate chunks to the batter.
Gluten Free Blueberry Muffins: Swap the all-purpose flour with gluten-free flour blend.
How to make Perfect Blueberry Muffins
These muffins follow the Muffin Mixing Method. The muffin mixing method is a basic baking technique that helps ensure quick breads remain tender and fluffy. Let’s review!
Step 1: Mix the Dry Ingredients
All dry ingredients are whisked together in a large bowl. This includes the ground cinnamon. Although not required, you can sift the ingredients through a fine mesh strainer to make sure the muffin stays light and fluffy.
Step 2: Mix wet ingredients
Whisk together all wet ingredients including the vanilla extract, lemon juice, and lemon zest in a medium bowl.
Step 3: Combine
Add the liquid ingredients into the bowl with the flour mixture and use a spoon or a rubber spatula to stir until just combined. The batter will be lumpy at this point. You do not want to stir too much or your end product will become tough.
Gently stir in the frozen or fresh blueberries.
Step 4: Scoop and bake
Once the batter is combined, portion the batter into a greased muffin tin or muffin tin lined with paper liners. Bake until the tops are slightly golden brown and spring back when lightly touched. Cool for a few minutes either in the pan or on a wire rack. Enjoy!
Prep & Storage
How to prep ahead: Muffin batter can be made and stored in the refrigerator for up to 3 days. When ready to bake, portion into a muffin tin directly from the refrigerator and bake. The batter does not need to come to room temperature.
How to store at room temperature: For best results and flavor, baked muffins can be stored at room temperature for up to 4 days in an airtight container.
How to store in the freezer: Let muffins completely cool and then freeze in a single layer for 1 hour until frozen solid. Then move the frozen muffins into a zipper bag squeezing out all of the air. Baked muffins can be frozen up to 2 months. Let thaw in the refrigerator and then microwave for a few seconds to refresh.
- 240 grams (2 cups) all-purpose flour
- 200 grams (1 cup) granulated sugar
- 10 grams (1 tablespoon) baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 large egg, room temperature
- 151 grams (⅔ cup, 160 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
- 113 grams (½ cup, 120 milliliters) neutral-flavored oil (canola, vegetable, safflower, grapeseed)
- 1 ½ teaspoons vanilla extract
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 250 grams (2 cups) blueberries, fresh or frozen
- At least 30 minutes before baking, measure out the milk (151 grams, ⅔ cup) and set it out with the egg (1 large) to come to room temperature. Measure out the rest of the ingredients.
- Position an oven rack to the center position. Preheat the oven to 400°F/205°C.
- Prep your muffin tins with muffin liners.
Make the Batter:
- In a large mixing bowl, whisk together the flour (240 grams, 2 cups), sugar (200 grams, 1 cup), baking powder (10 grams, 1 tablespoon), salt (¼ teaspoon), and cinnamon (1 teaspoon).
- In a separate bowl, lightly whisk together the egg, milk, oil (113 grams, ½ cup), vanilla extract (1 ½ teaspoons), lemon zest (2 tablespoons), and lemon juice (2 tablespoons) until well combined.
- Pour the wet ingredients into the dry ingredient bowl.
- Stir with a spoon or rubber spatula until just combined. This should only take about 30 seconds of mixing. The batter will be lumpy.
- Gently fold in the blueberries (250 grams, 2 cups).
- Divide the batter evenly between the muffin cups, leaving about ½-inch from the top. Optional: sprinkle coarse sugar over the tops of the cups.
- Bake for 15-18 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
- Set the muffin trays on a cooling rack to cool for at least 10 minutes before serving.
- Store uneaten muffins covered in foil or plastic wrap at room temperature for up to 3 days.
To Make Mini Muffins: portion the batter into a mini muffin pan that is either greased or lined with mini paper liners. Bake for about 10-11 minutes.