The Most Delicious Blueberry Muffins

There’s something incredibly comforting about the aroma of fresh blueberry muffins wafting through the kitchen. Whether they’re served warm for breakfast, as a delightful snack, or as a sweet dessert, blueberry muffins are a beloved treat that can brighten any day. This recipe for the most delicious blueberry muffins is designed to be simple yet rewarding, making it accessible for bakers of all skill levels. Bursting with juicy blueberries and a subtle hint of lemon zest, these muffins promise to deliver a burst of flavor in every bite.

Discover the joy of baking with this delightful blueberry muffin recipe that guarantees a burst of flavor in every bite. Filled with juicy blueberries and a hint of lemon zest, these muffins are perfect for breakfast or as a sweet snack. This easy-to-follow guide provides insights on essential ingredients, step-by-step instructions, and tips for achieving the perfect texture. Whether you're an experienced baker or a beginner, these muffins will become a beloved treat for everyone!

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Ingredients

1 ½ cups all-purpose flour

¾ cup granulated sugar

½ teaspoon baking soda

2 teaspoons baking powder

½ teaspoon salt

¾ cup unsalted butter, melted (plus extra for greasing)

2 large eggs

1 teaspoon vanilla extract

½ cup milk (whole or 2%)

1 ½ cups fresh blueberries (or frozen, but do not thaw)

Zest of 1 lemon (optional)

½ teaspoon ground cinnamon (optional)

Instructions

Preheat the oven to 375°F (190°C). Grease a muffin tin with melted butter or line it with muffin liners.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon (if using) until well combined.

In another bowl, whisk the melted butter, eggs, vanilla extract, and milk together until smooth. If you're using lemon zest, add it to this mixture.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Fold in the fresh blueberries gently to avoid breaking them apart.

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.

Bake in the preheated oven for 18-22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Enjoy! These muffins are delightful served warm, or you can store them in an airtight container for up to 3 days, or freeze them for up to 2 months.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins