Best Blueberry Muffins
You only need one bowl for these quick and easy blueberry muffins. Bursting with blueberry flavor and the most moist and tender crumb. You'll be whipping up baker worthy muffins in no-time thanks to this recipe.
Servings 12
Calories 239kcal
Equipment
Ingredients
- 1¾ cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter softened
- 3/4 cup sugar plus 1 tablespoon, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
- 2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375 degrees. Line one 12 cup muffin tin with paper liners, or grease generously with butter, and set aside,
- Whisk together the flour, salt and baking powder in a medium measuring cup. Set aside.
- Combine the butter and 3/4 cup sugar in a mixing bowl. Whisk until fully combined and fluffy.
- Add the eggs, one at a time, mixing well between each addition to incorporate.
- Stir in the vanilla and lemon zest.
- Mix in the dry ingredients and buttermilk until the dough forms.
- Fold in the blueberries until just combined into the dough.
- Divide the batter evenly between the muffin cups.
- Sprinkle the tops of the muffins with the remaining 1 tablespoon of sugar.
- Bake 20 to 25 minutes, or until a toothpick comes out clean and the tops are lightly browned.
Notes
- Use room temperature ingredients. This helps everything mix together quickly and fully incorporate.
- Always mix muffins by hand. To get that light and fluffy texture you want to make sure you do not over mix the ingredients.
- Gently fold in the fruit. That way you won’t add too much moisture to the batter by squishing the fruit.
Nutrition
Serving: 1Servings | Calories: 239kcal | Carbohydrates: 41g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 193mg | Fiber: 1g | Sugar: 22g