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
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240 g (2 cups) all-purpose flour
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150 g (¾ cup) granulated sugar
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2 tsp (8 g) baking powder
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½ tsp (2 g) baking soda
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¼ tsp (1 g) salt
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Zest of 1 lemon
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120 ml (½ cup) vegetable oil
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60 g (¼ cup) unsalted butter, melted
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2 large eggs, room temperature
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120 ml (½ cup) milk, room temperature
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1 tsp (5 ml) vanilla extract
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250 g (1½ cups) fresh or frozen blueberries
Instructions
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Preheat oven to 190°C (375°F). Line or grease a 12-cup muffin tin.
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In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and lemon zest.
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In another bowl, whisk oil, melted butter, eggs, milk, and vanilla.
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Mix wet ingredients into dry ingredients until just combined.
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Gently fold in the blueberries.
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Divide batter evenly into muffin cups, filling almost to the top.
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Bake 20–25 minutes, until a toothpick inserted comes out clean.
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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