Description
These blueberry muffins are the ultimate comfort bake—moist, fluffy, bursting with berries, and topped with a crunchy sugar crust. Whether it’s brunch, a snack, or a midnight treat, they’re always a win.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar (or brown sugar for a deeper flavor)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¾ cup milk (dairy or non-dairy)
- ½ cup melted butter or oil (coconut oil works too)
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1½ cups blueberries (fresh or frozen)
- Optional: ½ cup Greek yogurt or sour cream
- Optional: Turbinado sugar for topping
- Optional: Cinnamon for flavor twist
Instructions
- Preheat oven to 375°F and prepare a muffin pan with liners or grease.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and optional cinnamon.
- In another bowl, whisk eggs, sugar, vanilla, milk, lemon zest, and melted butter or oil until smooth.
- Pour the wet ingredients into the dry and fold gently with a spatula—do not overmix.
- Gently fold in the blueberries, making sure not to crush them.
- Divide the batter into the muffin cups, filling each about ⅔ full. Sprinkle tops with turbinado sugar if desired.
- Bake for 18–22 minutes until tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or freeze for later!
Notes
Toss frozen blueberries in a little flour before mixing in to prevent sinking. For taller muffin tops, start baking at 400°F for 5 minutes, then reduce to 375°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: blueberry muffins, easy muffins, breakfast, bakery-style, brunch