Breakfast• Muffins + Scones
Last updated November 30, 2021
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Blueberry muffins were a staple in our house. I remember a tower of Jiffy boxes stacked next to the cereal in our cupboard above the stove. Whenever my mom would take one down, we would beg her to let us help stir everything together. She taught us how to measure oil and crack eggs and not to over-mix.
The tiny specks of blueberries poking out in the batter dazzled us, and we devoured the muffins straight out of the oven, still warm and soaked in butter.
I started making muffins from scratch when I worked at the Blue Heron Coffeehouse, and the recipe has been used everywhere I have worked.
Over the years I’ve made changes: adding a little more sugar and fruit and a bit of butter along with the oil.
It’s much better than breakfast out of a box, but that same nostalgic feeling is there.
More Muffin Recipes:
- Pumpkin and Cream Cheese Muffins with Streusel
- Banana Coffee Oat Muffins
- Ginger Peach Muffins
Quick and Easy Blueberry Muffins
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
A tender breakfast muffin full of blueberries and lots of flavor. Butter adds to their richness and melt in your mouth quality.
Sarah Kieffer
5 from 2 votes
Print Pin Rate
Ingredients
- 2 1/2 cups [355 g] all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons grated lemon zest
- 4 tablespoons [57 g] unsalted butter melted and slightly cooled
- 1/2 cup [112 g] canola oil
- 1 1/4 cups [300 g] buttermilk
- 2 teaspoons pure vanilla extract
- 3/4 cup [150 g] granulated sugar plus extra for sprinkling
- 1 large egg
- 1/4 cup [60 g] lemon juice
- 2 heaping cups [285 g] blueberries fresh or frozen
Instructions
Adjust an oven rack to the lower middle position and preheat the oven to 375F [190C]. Place liners in two standard 12-cup muffin tins.
Whisk the flour, baking soda, baking powder, salt, and lemon zest in a large bowl. Make a well in the center.
In a large bowl or liquid measuring cup, whisk the butter, oil, buttermilk, vanilla, sugar, egg, and lemon juice until completely combined. Pour the wet ingredients into the well in the dry ingredients and mix gently with a spatula until almost combined. Fold in the blueberries until just incorporated, being careful not to overwork the batter (the batter should not be completely smooth; there should be some visible lumps and bumps).
Scoop the batter into the prepared tins, filling the muffin cups two-thirds full. Sprinkle the tops generously with sugar. Bake 18 to 22 minutes, until the edges are golden brown and a wooden skewer or toothpick inserted int the center comes out clean.
blueberries
Published July 25, 2011
by Sarah Kieffer
11
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11 Comments
Reply
Katie
Sunday, March 19, 2023 at 11:05 pm
Wow these are delicious!! I was looking for a new staple blueberry muffin recipe, and I sure found it. Followed the recipe to a T, except I didn’t have lemon zest on hand. Wonderful and easy recipe. Can’t wait to make it again and again. Thank you!!Reply
Sarah Kieffer
Monday, March 20, 2023 at 8:38 am
so glad you liked them!
Reply
Christine
Wednesday, December 15, 2021 at 7:05 am
Sarah,I made these muffins last night and they were excellent. My family really enjoyed them and especially liked the hint of lemon in them. I have a quick question. If you use frozen berries, do you rinse and pat them dry being using or do you put the frozen berries right in the batter?
Thank you.Reply
Brad
Monday, January 18, 2021 at 9:52 am
Just tried this recipe and they are fantastic!
Reply
Maya V
Tuesday, May 5, 2020 at 11:01 am
Hi Sarah, BAKED this tonight and LOVE it! Finally found my perfect blueberry muffin recipe. Thank you again! This is the second recipe I tried from your files within just one week, and now I’m a fan. I wish I can share the pictures here..
Reply
Michelle
Thursday, April 18, 2019 at 2:08 pm
I made these yesterday morning, with what was left from a round of blueberry picking on a Florida farm. They were delicious and completely unfussy. The fresh grated nutmeg complemented the vanilla wonderfully.
Reply
Cameron
Tuesday, November 1, 2016 at 1:29 pm
Do you have a suggestion for a unrefined sugar substitute for the sugar in this recipe?
Reply
J
Monday, July 23, 2018 at 12:05 pm
Coconut sugar! (Blonde)
Reply
Ava
Tuesday, April 29, 2014 at 3:30 pm
Could I replace the blueberries with raspberries in this recipe?
Reply
Sophia
Wednesday, April 23, 2014 at 4:31 pm
I made these today. They looked like the photos but my problem was that they were not sweet at all. Are you sure it is only half cup of sugar? next time I’ll make them I will try with more sugar. Otherwise the texture was amazing. Thank you!
Reply
Sarah
Wednesday, April 23, 2014 at 8:06 pm
Hi Sophia! Yes, 1/2 cup sugar is correct. I’ve never thought them to be under-sweet. Were your berries extra tart? If you try more sugar, let me know what you think! And, I’m glad you liked them otherwise. 🙂
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