Blueberry Muffins Recipe

Three blueberry muffins on a white plate, one cut in half.

4.60 stars (5 reviews)

My blueberry muffins recipe doesn't need any secret ingredients or special tricks to be the best! I just use tangy buttermilk, sweet berries (fresh or frozen!) and a 'lil lemon zest to give them a bright flavor, plus lots of love by gently folding in the blueberries and sprinkling with a bit of sugar. These classic one bowl lemon blueberry muffins bake up fluffy and moist inside, with golden brown and lightly crisp muffins tops in only 20 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert, Muffins

Cuisine: American

Servings: muffins

Calories: 166kcal

Author: Sommer Collier

Ingredients

1 cup granulated sugar
½ cup unsalted butter softened
½ cup buttermilk or whole milk
2 large eggs
2 cups all-purpose flour + 1 tablespoon
¼ cup cornstarch
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
zest of 1 lemon
2 cups fresh or frozen blueberries (heaping cups)
3 tablespoons turbinado sugar

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Line standard muffin pans with 18 paper muffin liners. Spray the exposed edges of the pans with nonstick cooking spray. Set aside.
In the bowl of an electric mixer, cream the softened butter and granulated sugar on high speed until light and fluffy, about 3-5 minutes. (Don't skimp on the time; this make the batter texture light and fluffy.)
Scrape the bowl with a rubber spatula. Then turn the mixer on low and beat in the buttermilk, eggs, 2 cups flour, cornstarch, baking powder, salt, vanilla, and lemon zest.
Once the mixture looks smooth, turn off the mixer as to not over-beat the batter.
Scrape the bowl again. Then toss the blueberries with the remaining 1 tablespoon flour. Use the spatula to gently mix the blueberries into the batter. Try not to squash the berries.
Use a cookie or ice cream scoop to portion the batter evenly into the paper liners. (They will be pretty full.) Then sprinkle the turbinado sugar over the tops of the batter. *You can add a few extra berries to the top of each muffin if you like.
Bake for 20-24 minutes, until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 5 minutes before flipping out of the pan.

Video

Notes

This recipe makes 18 regular size muffins, or 12 extra large muffins.

Gluten Free? Swap the flour with your favorite GF 1-to-1 Baking Mix.

Vegan? Swap the butter and buttermilk with plant-based alternatives. You can make vegan buttermilk by combining 1/2 cup nut milk with 1 1/2 teaspoons vinegar. Use flax eggs or store-bought "vegan eggs" in place of the chicken eggs.

Storage: I suggest keeping the muffins in an airtight container on the counter for up to 3 days. This keeps them soft but not too soft, moist and fluffy. If you have to store them for longer, seal them in an airtight container and keep in the fridge for up to a week. They will be a bit more dense and not as fluffy. But the delicious lemon and blueberry flavors will still be bright!

To Freeze: I recommend freezing the muffins for longer longer storage. Wrap each muffin individually and place together in a ziploc freezer bag. Freeze for no more than 2-3 months for the best taste. I pop them out of the bag one at a time as needed and let them come to room temperature on the counter for 30 minutes or so. The muffins are good to eat right after thawing, but I usually prefer to warm them up slightly to get mine super soft again. Loosely wrapping it in a paper towel and microwaving for 10 seconds at 50% power does the trick!

Nutrition