The Very Best Blueberry Muffins
User Reviews
4.8
The Very Best Blueberry Muffins
Description
The Very Best Blueberry Muffins rely on a balance of sugar, oil, and milk to create a moist crumb, enhanced by the fresh zing of lemon zest and the richness of vanilla. The batter is gently mixed with blueberries that are dusted in flour to prevent sinking, maintaining even distribution. Baking at 375°F produces muffins with soft centers and slightly springy tops. An optional coarse sugar sprinkle crisps during baking, adding a subtle sweetness and texture contrast.
The muffins work well as a grab-and-go breakfast or alongside tea or coffee. They can be refrigerated once cooled and warmed lightly before serving to restore softness. Lemon zest is optional but adds a mild brightness that complements the berries well. Coarse sugar on top is also optional, lending a crackly exterior when used.
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil neutral-flavored; like canola or grapeseed
- ½ cup milk or buttermilk
- 2 large egg
- 1 tablespoon lemon fresh zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups blueberries fresh or frozen (don't thaw if frozen
- 1-2 teaspoons all-purpose flour
- ⅓ to ½ to ½ cup sugar coarse; for topping; optional
Instructions
- Preheat oven to 375 degrees F. Line two muffin tins with paper liners or lightly grease with cooking spray (the recipe makes 16 muffins).
- In a large bowl, whisk together the sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla until well-combined.
- Add the flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Don't over mix.
- Toss the blueberries with the 1-2 teaspoons flour and then add the blueberries and flour to the batter.
- Stir and fold gently so as not to crush the blueberries. Mix until the batter is just combined. Don't over mix.
- Fill muffin liners about 2/3 full and sprinkle each muffin with coarse sugar (optional).
- Bake for 16-18 minutes until the tops spring back lightly to the touch. Remove from the oven and immediately remove the muffins from the tin to cool completely on a wire rack.
Notes
- Lemon zest brightens the flavor but can be omitted if unavailable.
- Sprinkling coarse sugar on top before baking adds a crisp, textured crust.
- If using frozen blueberries, add them directly without thawing to keep the batter intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 209kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 142mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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