Ultimate Moist & Flavourful Blueberry Muffins

Irresistibly soft and bursting with fresh blueberries, these moist blueberry muffins are a crowd-pleasing treat. With the perfect balance of buttery richness and fruity sweetness, they’re a must-bake for any muffin lover!

Why You’ll Love This Recipe

• Moist and Tender: A combination of butter and oil ensures the perfect texture.
• Bursting with Blueberries: Each bite is loaded with juicy blueberries for maximum flavor.
• Easy to Make: Simple steps and common ingredients make this recipe beginner-friendly.
• Versatile: Works well with fresh or frozen blueberries.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 240 g (2 cups) all-purpose flour
• 150 g (¾ cup) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon 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 teaspoon vanilla extract
• 250 g (1 ½ cups) fresh or frozen blueberries

Directions

Step 1: Preheat Oven and Prep Muffin Tin

1. Preheat your oven to 190°C (375°F).
2. Line a muffin tin with paper liners or grease it with butter.

Step 2: Mix Wet and Dry Ingredients Separately

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
2. In a separate bowl, combine the vegetable oil, melted butter, eggs, milk, and vanilla extract.

Step 3: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the dry ingredients.
2. Stir until just combined—avoid over-mixing, which can lead to dense muffins.

Step 4: Fold in Blueberries, Fill Muffin Tin, and Bake

1. Gently fold the blueberries into the batter to prevent them from sinking or breaking.
2. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
3. Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 5: Cool and Serve

1. Let the muffins cool in the tin for 5 minutes.
2. Transfer to a wire rack to cool completely before serving.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: Makes 10 muffins
• Calories: ~322 kcal per muffin

Variations

• Crumble Topping: Add a streusel topping for extra sweetness and texture.
• Mixed Berries: Substitute some blueberries with raspberries or blackberries for a berry medley.
• Gluten-Free: Use a gluten-free all-purpose flour blend for a celiac-friendly option.
• Dairy-Free: Replace milk with almond milk or coconut milk and use vegan butter.

Tips for Perfect Blueberry Muffins

• Even Mixing: Combine ingredients gently to avoid overworking the batter.
• Prevent Sinking Berries: Toss blueberries in a little flour before folding them into the batter.
• Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
• Check Doneness: Use a toothpick to test; it should come out clean or with a few moist crumbs.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze muffins in a resealable bag or airtight container for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm in the oven at 300°F for 5–7 minutes or microwave for 10–15 seconds.

FAQs

1. Can I use frozen blueberries?

Yes, use frozen blueberries directly from the freezer—no need to thaw them. This may slightly increase baking time.

2. How do I prevent blueberries from sinking?

Toss the blueberries with a teaspoon of flour before adding them to the batter.

3. Can I make mini muffins with this recipe?

Absolutely! Adjust the baking time to 12–15 minutes for mini muffins.

4. Can I reduce the sugar?

Yes, reduce the sugar to ½ cup for a less sweet version.

5. Can I use whole wheat flour?

You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.

6. How do I keep muffins moist?

Avoid overbaking, and store muffins in an airtight container to retain moisture.

7. Can I add nuts or chocolate chips?

Yes, chopped nuts or white chocolate chips make great additions to this recipe.

8. Can I skip the lemon zest?

While optional, lemon zest enhances the flavor of the blueberries and adds brightness.

9. Why are my muffins dense?

Over-mixing the batter or using expired baking powder can result in dense muffins.

10. How do I make jumbo muffins?

Use a jumbo muffin tin and bake at 375°F for 25–30 minutes, checking for doneness.

Conclusion

These Ultimate Moist & Flavourful Blueberry Muffins are the perfect balance of sweet, tangy, and buttery goodness. Packed with fresh blueberries and a tender crumb, they’re an excellent choice for breakfast, snacks, or a sweet treat. Whether you’re a seasoned baker or a novice, this recipe is sure to impress. Happy baking!

Ultimate Moist & Flavourful Blueberry Muffins

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• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 10 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

These Ultimate Moist Blueberry Muffins are bursting with juicy blueberries and made with a perfect blend of butter and oil for the ultimate soft and flavorful crumb. A must-try for any muffin lover!

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Ingredients

Units MUS Scale 1x2x3x

Dry Ingredients:

• 240 g (2 cups) all-purpose flour
• 150 g (3/4 cup) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of 1 lemon

Wet Ingredients:

• 120 ml (1/2 cup) vegetable oil
• 60 g (1/4 cup) unsalted butter, melted
• 2 large eggs, room temperature
• 120 ml (1/2 cup) milk, room temperature
• 1 tsp vanilla extract

Add-Ins:

• 250 g (1 1/2 cups) fresh or frozen blueberries

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Instructions

Step 1: Preheat Oven and Prep Muffin Tin

1. Preheat oven to 190°C (375°F).
2. Line a muffin tin with paper liners or grease with butter.

Step 2: Mix Dry and Wet Ingredients Separately

1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
2. In another bowl, whisk vegetable oil, melted butter, eggs, milk, and vanilla extract until smooth.

Step 3: Combine Wet and Dry Ingredients

1. Gradually pour the wet ingredients into the dry ingredients.
2. Mix until just combined—avoid over-mixing to ensure soft muffins.

Step 4: Fold in Blueberries and Fill Muffin Tin

1. Gently fold the blueberries into the batter.
2. Evenly scoop the batter into the prepared muffin tin, filling each cup about ¾ full.

Step 5: Bake

1. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
2. If using frozen blueberries, baking time may increase slightly.

Step 6: Cool and Serve

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

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Notes

• Butter and Oil: Using both gives the best of both worlds—moisture from the oil and flavor from the butter.
• Frozen Blueberries: Add directly to the batter without thawing to avoid discoloring.
• Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition

• Serving Size: 1
• Calories: 322 kcal
• Sugar: 18 g
• Fat: 18 g
• Carbohydrates: 38 g
• Protein: 4 g