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Best Blueberry Muffins Ever

best blueberry muffins

These bakery-style blueberry muffins are moist, fluffy, and bursting with blueberries, topped with a crunchy sugar crust. Perfect for breakfast or a sweet treat.

Ingredients

Scale
  • 1 cup (150 g) blueberries, fresh or frozen
  • 2 cups (240 g) all-purpose flour
  • 1 tablespoon (15 g) baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) melted butter
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) milk
  • Zest of 1 lemon (optional)
  • 1 tablespoon (15 g) flour (for tossing blueberries)
  • Granulated sugar (for topping)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter.
  2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
  3. Toss 1 cup of blueberries with 1 tablespoon of flour and set aside.
  4. In a separate bowl, whisk together 1/2 cup of melted butter, 1 cup of sugar, 2 large eggs, 1 teaspoon of vanilla extract, 1/2 cup of milk, and the zest of one lemon.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
  6. Gently fold in the flour-coated blueberries, being careful not to crush them.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
  8. Sprinkle a little granulated sugar over the tops for a crunchy topping.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Tossing blueberries in flour prevents them from sinking to the bottom.

Nutrition

Keywords: blueberry muffins, bakery-style muffins, easy muffins, breakfast recipe