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Blueberry Muffins

These blueberry muffins are light, fluffy, and packed with juicy blueberries. Perfect for breakfast, a quick snack, or even dessert, they come together quickly with simple ingredients and are endlessly customizable.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 servings
Calories 180 kcal

Equipment

  • Muffin tin (standard 12-cup)
  • Paper muffin liners or nonstick spray
  • Mixing bowls (2: one for dry, one for wet ingredients)
  • Whisk or fork
  • Spatula
  • Cooling rack

Ingredients
  

  • 2 cups All-Purpose Flour Provides structure.
  • 3/4 cup Granulated Sugar Sweetens the muffins perfectly.
  • 2 tsp Baking Powder Helps the muffins rise.
  • 1/2 tsp Salt Enhances flavor.
  • 2 large Eggs Adds richness and binds ingredients.
  • 1/2 cup Milk Keeps the muffins moist.
  • 1/4 cup Unsalted Butter melted: Adds buttery flavor.
  • 1 tsp Vanilla Extract Enhances the overall flavor.
  • 1 1/2 cups Fresh Blueberries Juicy and sweet; frozen works too.

Optional: 1 tsp Lemon Zest, Adds a refreshing citrus note.

Instructions
 

Preheat the Oven:

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.

Mix the Dry Ingredients:

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Combine the Wet Ingredients:

  • In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract. Add lemon zest if using.

Combine Wet and Dry Ingredients:

  • Gradually pour the wet mixture into the dry mixture. Gently fold with a spatula until just combined.

Add Blueberries:

  • Fold in the blueberries gently, being careful not to crush them.
    Tip: Toss the blueberries in a tablespoon of flour to prevent them from sinking to the bottom.

Fill the Muffin Tin:

  • Divide the batter evenly into the prepared muffin cups, filling each about 2/3 full.

Bake:

  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve:

  • Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Notes

Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days.
Freezing: Wrap muffins individually in plastic wrap and freeze for up to 3 months.
Variations: Replace blueberries with raspberries or blackberries for a different twist.
Keyword Blueberry muffins, breakfast, breakfast recipes, classic muffins, easy muffin recipe