Ultimate Moist & Flavourful Blueberry Muffins Recipe

Introduction

These Ultimate Moist & Flavourful Blueberry Muffins are a perfect balance of soft texture and sweet burst of berries. Easy to make and ideal for breakfast or a delightful snack any time of the day.

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
• 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

Instructions

1. Step 1: Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease with butter.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Step 3: In a separate bowl, mix the vegetable oil, melted butter, eggs, milk, and vanilla extract until combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined; avoid over-mixing to keep muffins tender.
5. Step 5: Fold the blueberries carefully into the batter to distribute them evenly without breaking.
6. Step 6: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Step 7: Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
8. Step 8: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Use frozen blueberries without thawing to prevent the batter from turning purple.
• For a citrusy twist, add a tablespoon of fresh lemon juice to the wet ingredients.
• Swap half the all-purpose flour for whole wheat flour to boost fiber content.
• Add a sprinkle of coarse sugar on top of each muffin before baking for a crunchy finish.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm muffins in a microwave for 15-20 seconds or in a preheated oven at 175°C (350°F) for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and can be added straight to the batter without thawing, which helps keep the batter from becoming too purple.

How do I prevent muffins from being dry?

Avoid over-mixing the batter and ensure you measure ingredients accurately. Using both oil and melted butter keeps the muffins moist and tender.

Ultimate Moist & Flavourful Blueberry Muffins Recipe

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★★★★★

4.9 from 72 reviews

These Ultimate Moist & Flavourful Blueberry Muffins are perfect for a delicious breakfast or snack. Soft, tender, and bursting with juicy blueberries, these muffins combine the tang of lemon zest with the richness of oil and butter for an unbeatable texture and taste. Easy to make and quick to bake, they are ideal for any occasion.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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

Other

• 250 g (1 1/2 cups) fresh or frozen blueberries

Instructions

1. 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 to prevent sticking.
2. Mix Wet and Dry Ingredients Separately: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. In another bowl, combine the vegetable oil, melted butter, eggs, milk, and vanilla extract thoroughly.
3. Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid over-mixing to keep the muffins tender and moist.
4. Fold in Blueberries, Fill Muffin Tin and Bake: Carefully fold the blueberries into the batter, ensuring even distribution without breaking the berries. Scoop the batter evenly into the prepared muffin tin, then bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
5. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer the muffins to a wire rack to cool completely before serving to maintain their perfect texture.

Notes

• Using room temperature eggs and milk helps create a smoother batter and better rise.
• Frozen blueberries can be used but do not thaw them to prevent color bleeding into the batter.
• Do not over-mix the batter to avoid dense, tough muffins.
• For extra flavor, sprinkle a little sugar on top before baking to create a sweet crust.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Blueberry muffins, moist blueberry muffins, lemon zest muffins, easy muffin recipe, breakfast muffins