Ultimate Moist & Flavourful Blueberry Muffins: A Bakery-Style Delight

When the craving for a cosy, sweet bite hits, nothing satisfies quite like a warm blueberry muffin. Bursting with juicy berries, a hint of lemon zest, and that irresistible bakery-style crumb, these muffins are the gold standard for morning treats or afternoon pick-me-ups.

What makes these moist blueberry muffins so special? It’s all in the balance: tender, buttery texture, bright flavor, and a perfectly golden top that makes you feel like you’re biting into a bakery case favorite—but in your own kitchen.

Why You’ll Love These Blueberry Muffins

• Ultra moist thanks to oil and butter
• Bright lemon zest adds bakery-style flavour
• Simple steps and pantry staples = easy muffin recipe success
• Perfect for brunch, snack time, or make-ahead breakfasts

Ingredients

• 240 g (2 cups) all-purpose flour
• 150 g (¾ cup) granulated sugar
• 2 tsp (8 g) baking powder
• ½ tsp (2 g) baking soda
• ¼ tsp (1 g) salt
• Zest of 1 lemon
• 120 ml (½ cup) vegetable oil
• 60 g (¼ cup) unsalted butter, melted
• 2 large eggs, room temperature
• 120 ml (½ cup) milk, room temperature
• 1 tsp (5 ml) vanilla extract
• 250 g (1½ cups) fresh or frozen blueberries

How to Make These Moist Blueberry Muffins

1. Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease well.
2. Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large mixing bowl.
3. Combine the oil, melted butter, eggs, milk, and vanilla extract in a separate bowl.
4. Gradually stir the wet ingredients into the dry until just combined. Don’t overmix—a few lumps are okay!
5. Gently fold in the blueberries, taking care not to burst them.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean.
8. Cool in the tin for 5 minutes, then transfer to a wire rack.

Tips for Bakery-Style Muffin Magic

• Use room temperature ingredients for the fluffiest texture.
• If using frozen blueberries, toss them in a little flour to prevent sinking.
• Want bakery-style tops? Fill the muffin cups almost to the top.
• Sprinkle a little coarse sugar on top before baking for sparkle and crunch.

Olivia’s Go-To for Muffin Moments

This blueberry muffin recipe has been in my weekend rotation for years. It started as a way to use up extra berries, but quickly became the star of our family brunches. My kids beg for them, my husband sneaks extras when he thinks I’m not looking, and I always stash a couple in the freezer for “emergencies.” Warmed up with a cup of coffee? Heaven.

How to Serve and Store Your Blueberry Beauties

• Serve warm with a pat of butter or a dollop of yoghurt
• Pair with tea, coffee, or a smoothie for a complete breakfast
• Add to lunchboxes for a sweet surprise

Storage Tips:

• Keep in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 5 days if your kitchen runs warm
• Freeze for up to 2 months; thaw at room temp or microwave for 15 seconds

FAQs

Can I use frozen blueberries?

Yes, no need to thaw them—just toss in a teaspoon of flour before mixing in.

Can I substitute the milk?

Yes! Almond milk, oat milk, or buttermilk all work beautifully.

Why do my muffins sink in the middle?

They may be underbaked or overmixed. Be sure to follow the baking time and don’t over-stir the batter.

These Blueberry Muffins Are Your New Favourite Easy Muffin Recipe

Whether you’re making brunch magic or just need a reason to use those blueberries in the fridge, this blueberry muffin recipe delivers every time. Fluffy, flavorful, and fuss-free, it’s the kind of recipe you’ll return to again and again.

Ultimate Moist & Flavourful Blueberry Muffins: A Bakery-Style Delight

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• Author: Olivia Hartwellen
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Ultimate Moist & Flavourful Blueberry Muffins are bakery-style treats bursting with juicy blueberries and bright lemon zest. Made with a combination of oil and butter, they’re soft, tender, and topped with golden domes that make them perfect for brunch, snacks, or a cozy breakfast at home.

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Ingredients

Scale 1x2x3x

• 240 g (2 cups) all-purpose flour

• 150 g (¾ cup) granulated sugar

• 2 tsp (8 g) baking powder

• ½ tsp (2 g) baking soda

• ¼ tsp (1 g) salt

• Zest of 1 lemon

• 120 ml (½ cup) vegetable oil

• 60 g (¼ cup) unsalted butter, melted

• 2 large eggs, room temperature

• 120 ml (½ cup) milk, room temperature

• 1 tsp (5 ml) vanilla extract

• 250 g (1½ cups) fresh or frozen blueberries

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Instructions

1. Preheat oven to 190°C (375°F). Line or grease a 12-cup muffin tin.

2. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and lemon zest.

3. In another bowl, whisk oil, melted butter, eggs, milk, and vanilla.

4. Mix wet ingredients into dry ingredients until just combined.

5. Gently fold in the blueberries.

6. Divide batter evenly into muffin cups, filling almost to the top.

7. Bake 20–25 minutes, until a toothpick inserted comes out clean.

8. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

Use room-temperature ingredients for best texture.

Toss frozen blueberries in flour to prevent sinking.

Sprinkle coarse sugar on top before baking for a crunchy finish.

Do not overmix the batter to avoid dense muffins.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snack, Brunch
• Method: Baking
• Cuisine: American