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A simple, easy, and tasty homemade blueberry muffin recipe that produces moist, buttery muffins bursting with fresh blueberries. Ideal for breakfast, brunch, or as a snack, these muffins require under 45 minutes prep time and bake for 20-25 minutes at 190°C (375°F).

  • Total Time: 35-40 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 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, at room temperature
  • 120 ml (1/2 cup) milk, at room temperature
  • 1 tsp vanilla extract
  • 250 g (1 1/2 cups) fresh or frozen blueberries

Instructions

  1. Preheat oven to 190°C (375°F) and line a muffin tin with paper liners or lightly grease the pan.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
  3. In a separate bowl, whisk vegetable oil, melted butter, eggs, milk, and vanilla extract until smooth.
  4. If using frozen blueberries, toss them with 1 tablespoon of flour to prevent sinking.
  5. Gradually pour the wet ingredients into the dry ingredients and stir gently just until moistened, avoiding overmixing.
  6. Carefully fold the blueberries into the batter without crushing them.
  7. Evenly scoop the batter into the prepared muffin tin.
  8. Optionally, sprinkle turbinado sugar or streusel topping on top before baking.
  9. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use paper liners or lightly grease muffin tin for easy removal and even baking., Toss frozen blueberries with flour before folding into batter to prevent sinking., Avoid overmixing to keep muffins tender and moist., You can add mix-ins like chopped pecans (1/2 cup) or extra lemon zest (1 tsp) for flavor variations., Streusel topping can be made by combining brown sugar, cinnamon, and walnuts and sprinkling on top before baking., Swap milk with almond, soy, or oat milk for dairy-free options., Use melted coconut oil instead of butter for a healthier fat option., Store muffins in an airtight container at room temperature for up to 5 days., Freeze cooled muffins in an airtight container or zip-top bag for up to 3 months., Thaw frozen muffins overnight in the fridge or at room temperature and warm before serving.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack, Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approx. 200-220 kcal per muffin
  • Fat: Approximately 8-10 g fat per serving
  • Carbohydrates: Approximately 30 g carbohydrates per serving
  • Protein: Approximately 4-5 g protein per serving