Ultimate Moist & Flavourful Blueberry Muffins Recipe
Indulge in the ultimate moist and flavorful blueberry muffins with a hint of lemon zest. These muffins are bursting with juicy blueberries and are perfect for breakfast or as a snack with your favorite hot beverage.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 240 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
Wet Ingredients:
- 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
Additions:
- 250 g (1 1/2 cups) fresh or frozen blueberries
Instructions
- Preheat Oven and Prep Muffin Tin – Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease with butter.
- Mix Wet and Dry Ingredients Separately – In a large bowl, whisk together the dry ingredients. In a separate bowl, mix the wet ingredients.
- Combine Wet and Dry Ingredients – Gradually add the wet ingredients to the dry ingredients. Stir until just combined.
- Fold in Blueberries, Fill Muffin Tin and Bake – Gently fold in the blueberries, scoop the batter into the muffin tin, and bake for 20-25 minutes.
- Cool and Serve – Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use fresh or frozen blueberries for this recipe.
- Do not overmix the batter to avoid tough muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blueberry muffins, breakfast, baking, easy recipe
