Moist Flavorful Blueberry Muffins That Delight
These incredibly tender and moist blueberry muffins are bursting with flavor, featuring a hint of lemon zest and a soft, buttery crumb. They are simple to make and perfect for any occasion.
Equipment
- muffin tin
- paper liners
- mixing bowls
- Measuring cups/spoons
- whisk
- spatula
- Cookie scoop
- Wire cooling rack
Ingredients
- 240 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 Zest of lemon
- 120 ml (1/2 cup) vegetable oil
- 60 g (1/4 cup) unsalted butter, melted
- 2 large eggs, room temperature
- 120 ml (1/2 cup) milk, room temperature
- 1 tsp vanilla extract
- 250 g (1 1/2 cups) fresh or frozen blueberries Toss with 1 tbsp flour before folding in to prevent sinking and color bleeding.
Optional Topping
- turbinado sugar For crunch
Optional Streusel
- brown sugar
- cinnamon
- chopped walnuts
Optional Add-ins
- 1 teaspoon lemon zest
- ½ cup chopped pecans
Instructions
- Preheat your oven to 190°C (375°F) and prepare a muffin tin by lining it with paper liners or greasing it with butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
- In a separate bowl, mix the vegetable oil, melted butter, eggs, milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter.
- Gently fold the blueberries into the batter, ensuring they are evenly distributed.
- Distribute the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For frozen blueberries, toss them in a tablespoon of flour before folding into the batter to prevent sinking and minimize color bleeding. Do not thaw them first.
- Avoid overmixing the batter to ensure a soft, tender texture. Store cooled muffins in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months.
- A high initial oven temperature helps achieve a well-risen muffin top. For added crunch, sprinkle turbinado sugar on top before baking.
Notes
To ensure the best texture, avoid overmixing the batter. Frozen blueberries can be used directly from the freezer by tossing them with a tablespoon of flour before adding to the batter. Store cooled muffins in an airtight container at room temperature for up to 5 days, or freeze for longer storage.