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Close-up of a moist blueberry muffin with a bite taken out, showing juicy berries inside and dusted with powdered sugar.

blueberry muffins

These bakery-style blueberry muffins are soft, moist, and bursting with fresh berries. With Max’s accidental vanilla upgrade and a hint of lemon zest, they’re kid-approved and stay delicious for days.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Bakery-style
Calories: 235
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups All-purpose flour - Plus 1 tablespoon for tossing blueberries
  • 1 tablespoon All-purpose flour - For tossing blueberries
  • 1 cup Fresh blueberries - Or frozen unthawed
  • ½ cup Unsalted butter - Softened to room temperature
  • ½ cup Granulated sugar
  • ¼ cup Light brown sugar - Packed
  • 2 Large eggs - Room temperature
  • ½ cup Whole milk - Room temperature
  • ¼ cup Greek yogurt - Plain full-fat or low-fat
  • 1 tablespoon Pure vanilla extract - Max’s upgrade!
  • 2 teaspoon Baking powder
  • ¼ teaspoon Fine sea salt
  • 1 teaspoon Lemon zest - Freshly grated
  • 2 tablespoon Coarse sugar - For sprinkling on top optional

Equipment

  • 1 12-cup muffin tin (Standard size)
  • 1 Mixing bowls (One for wet, one for dry ingredients)
  • 1 Whisk (For combining dry ingredients)
  • 1 Rubber spatula (For gently folding batter)
  • 1 Cooling rack (To cool muffins after baking)
  • 1 Electric mixer (Hand or stand mixer for creaming)
  • 1 set Measuring cups & spoons (Dry and liquid)

Method
 

  1. Preheat oven to 425°F and line a muffin tin with paper liners.
    Butter, eggs, milk, flour, and a muffin tray arranged neatly for baking blueberry muffins.
  2. Cream butter with sugars, then mix in eggs, vanilla, and lemon zest.
    Butter, sugar, and eggs being mixed until fluffy, part of the wet ingredients for blueberry muffins.
  3. Whisk dry ingredients; alternate adding them with milk into the wet mixture.
    Flour, baking powder, and salt being whisked together in a ceramic bowl as dry ingredients for blueberry muffins.
  4. Toss blueberries with flour and gently fold into the batter.
    Fresh blueberries coated in flour in a blue bowl, ready to be folded into muffin batter.
  5. Fill muffin cups ¾ full, sprinkle sugar, bake at 425°F for 5 mins, then 375°F for 18–20 mins.
    Freshly baked blueberry muffins in a muffin tin, topped with coarse sugar and bursting with juicy blueberries.

Nutrition

Serving: 1muffinCalories: 235kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.5gCholesterol: 45mgSodium: 140mgPotassium: 95mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 1mgCalcium: 80mgIron: 1.1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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