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Easy Fluffy Blueberry Muffins

easy fluffy blueberry muffins - featured image

These easy fluffy blueberry muffins are a perfect morning treat with a tender crumb and juicy bursts of blueberry. Quick and simple to make, they are great for breakfast, brunch, or snacks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk (or milk with 1 teaspoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup (150g) fresh blueberries
  • Optional: coarse sugar for sprinkling on top

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly distributed.
  3. In a separate bowl, beat the eggs until smooth. Stir in the melted butter (cooled), buttermilk, vanilla extract, and lemon zest until combined.
  4. Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined; the batter should be slightly lumpy.
  5. Carefully fold in the fresh blueberries, trying not to burst them.
  6. Spoon the batter evenly into 12 muffin cups, filling each about ¾ full. Sprinkle coarse sugar on top if desired.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Let the muffins rest in the pan for 5 minutes before transferring to a cooling rack.

Notes

Use room temperature eggs and buttermilk for best results. Fold blueberries gently to avoid bursting. If using frozen blueberries, toss them in flour before folding in to prevent sinking. Avoid overmixing the batter to keep muffins tender. For a crunchy top, sprinkle coarse sugar before baking. Adjust flour and sugar for high altitude baking.

Nutrition

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