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Blueberry Muffins Recipe

These homemade blueberry muffins are soft, fluffy, and packed with juicy blueberries. Made with simple ingredients, they are easy to prepare and perfect for breakfast, brunch, or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • 2 large eggs
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1½ cups fresh or frozen blueberries
  • 1 teaspoon lemon zest optional

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large bowl, whisk together the melted butter and sugar.
  4. Add the eggs, milk, vanilla extract, and optional lemon zest. Whisk until combined.
  5. Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Do not overmix.
  6. Gently fold the blueberries into the batter.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  8. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes.
  10. Transfer to a wire rack and serve warm or allow them to cool completely.

Notes

  • Fresh or frozen blueberries work well.
  • Do not thaw frozen blueberries before adding them to the batter.
  • Avoid overmixing the batter to keep the muffins soft and tender.
  • Add lemon zest for a fresh blueberry-lemon flavor.
  • Store cooled muffins in an airtight container at room temperature for a couple of days.
  • Freeze completely cooled muffins in a freezer-safe container for longer storage.