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.
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
Instructions
Preheat oven to 190°C (375°F). Line or grease a 12-cup muffin tin.
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and lemon zest.
In another bowl, whisk oil, melted butter, eggs, milk, and vanilla.
Mix wet ingredients into dry ingredients until just combined.
Gently fold in the blueberries.
Divide batter evenly into muffin cups, filling almost to the top.
Bake 20–25 minutes, until a toothpick inserted comes out clean.
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