Description
Enjoy these fluffy blueberry muffins, bursting with fresh blueberries and a hint of lemon. Perfect for breakfast or a snack, they’re easy to make and sure to delight everyone!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice (optional, for added flavor)
- 1 tablespoon lemon zest (optional, for added flavor)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, combine the granulated sugar and brown sugar, whisking until well blended.
- Add the melted butter to the sugar mixture and stir until smooth and creamy.
- Crack in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- Pour in the buttermilk and stir gently until just combined. If using, add the lemon juice and zest.
- In a separate bowl, toss the blueberries with a tablespoon of flour to prevent sinking. Gently fold the blueberries into the batter.
- Fill each muffin cup about 2/3 full with the batter. Optionally, sprinkle a little sugar on top of each muffin.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
- Serve as is or with butter or cream cheese. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Notes
- For a lighter muffin, be careful not to overmix the batter.
- Feel free to substitute other berries if desired.
- Muffins can be frozen; just wrap tightly in plastic wrap and place in a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 20 minutes