Description
Ultimate Moist & Flavorful Blueberry Muffins
Ingredients
Scale
- 240 g (2 cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp 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 vanilla extract
- 250 g (1½ cups) fresh or frozen blueberries
Instructions
- Preheat the oven to 190°C (375°F). Line a muffin tin with paper liners or lightly grease with butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, combine the vegetable oil, melted butter, eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients. Stir just until combined—do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Butter + Oil Combo: Butter adds flavor; oil keeps the muffins extra moist.
- Frozen Blueberries: Use straight from the freezer—no thawing needed. Baking time may increase slightly.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Extra bakery touch: Sprinkle a little sugar on top before baking for a crisp top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 322 kcal
- Sugar: 18 g
- Sodium: 257 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 47 mg
Keywords: Blueberry Muffins, Moist Muffins, Breakfast Muffins