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Published by: Priscilla Michele

Blueberry Muffins

Soft, fluffy blueberry muffins filled with juicy berries and bright lemon flavor. These easy bakery-style muffins are perfect for breakfast, brunch, or a homemade treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting time 15 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all purpose flour
  • 1 cup granulated sugar
  • zest of a lemon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup vegetable oil
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 2 tbsp lemon juice
  • 1 1/2 cups blueberries (fresh or frozen)

Equipment

  • Large and Medium mixing bowls
  • Whisk
  • Rubber spatula
  • Muffin pan
  • Muffin liners
  • Measuring cup
  • Measuring spoon
  • Cooling rack

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin pan with liners.
  2. In a large bowl, rub the lemon zest into the sugar until fragrant.
  3. Add flour, baking powder, and salt and whisk together.
  4. In a separate bowl whisk melted butter, oil, eggs, vanilla, milk, and lemon juice.
  5. Pour wet ingredients into dry ingredients and mix until just combined.
  6. Gently fold in blueberries.
  7. Let the batter rest for 15 minutes.
  8. Spoon batter into muffin cups about ¾ full.
  9. Leave spaces between some muffins for bakery-style muffin tops.
  10. Bake 18–22 minutes until golden and cooked through.

Notes

  • Rubbing lemon zest into sugar releases natural citrus oils for stronger lemon flavor.
  • Resting the batter for 15 minutes helps create taller, softer blueberry muffins.
  • Do not overmix the batter to keep muffins light and fluffy.
  • If using frozen blueberries, add them directly from the freezer without thawing.
  • Leaving space between muffins helps create tall bakery-style muffin tops.