Blueberry Muffins - Recipes By Clare

Moist, tender muffins bursting with fresh blueberries and a hint of lemon zest — simple, delicious, and perfect for breakfast or snack time.

Introduction: Why Blueberry Muffins Are a Classic Favorite

Blueberry muffins have long been a staple of breakfast tables, lunchboxes, and cozy coffee breaks. Their tender crumb, juicy berries, and delicate lemon brightness make them universally loved. Whether you pick fresh wild blueberries or frozen ones from your freezer, these muffins bring joy and comfort in every bite. This recipe is designed to be easy enough for beginners, yet with tips and tricks that help home bakers get bakery-quality results every time.

Ingredients & Measurements (makes 12 muffins)

2 cups all-purpose flour (240 g)
⅔ cup granulated sugar (135 g)
2 teaspoons baking powder
½ teaspoon salt
1 cup milk (240 ml)
½ cup melted butter (1 stick, 115 g)
2 large eggs, beaten
1 teaspoon vanilla extract
Zest of 1 lemon (about 1 tablespoon)
1 cup fresh or frozen blueberries (150 g)
2 tablespoons coarse sugar (turbinado) for topping (optional)

Step-by-Step Directions

1. Preheat Oven & Prepare Pan

Set your oven to 400 °F (204 °C). Line a 12-cup muffin tin with paper liners or grease each cup lightly to prevent sticking.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures the raising agents and seasonings are evenly distributed.

3. Combine Wet Ingredients

In another bowl, whisk the milk, melted butter, beaten eggs, vanilla extract, and lemon zest until smooth and well blended.

4. Make the Batter

Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon until just combined. The batter should remain slightly lumpy — overmixing develops gluten and results in dense muffins.

5. Fold in Blueberries

Carefully fold in the blueberries with a spatula, gently mixing so as not to burst the berries or overwork the batter.

6. Fill Muffin Cups

Using a scoop or spoon, fill each muffin cup about ¾ full. For a crunchy, sweet top, sprinkle coarse sugar evenly over the batter in each cup.

7. Bake

Bake for 18–20 minutes or until the muffins are golden on top and a toothpick inserted into the center comes out clean.

8. Cool & Serve

Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool further. Serve warm or at room temperature.

Prep Time & Nutrition Info

Prep Time: 10 minutes
Bake Time: 18–20 minutes
Total: Approx. 30 minutes
Calories: ~250 kcal per muffin

Baking Tips for Perfect Muffins Every Time

Prevent sinking berries: Toss blueberries in a tablespoon of flour before folding in. This helps suspend them evenly through the batter.
Boost lemon flavor: Add 2 tablespoons of freshly squeezed lemon juice for a brighter, tangy twist.
Butter substitute: For dairy-free muffins, swap melted butter for ½ cup vegetable oil. This keeps muffins moist.
Frozen berries: Use frozen blueberries directly from the freezer; just add 1-2 extra minutes to baking time.
Crispy sugar tops: Sprinkling coarse sugar on the batter creates a crunchy, sparkling muffin top.

Ingredient Spotlight: Why These Choices Matter

All-purpose flour: The balance of protein in AP flour provides enough structure without toughness.
Sugar: Granulated sugar sweetens and tenderizes, but not too much.
Baking powder: Ensures muffins rise beautifully and have a light texture.
Butter: Adds richness, moisture, and flavor depth.
Milk: Hydrates dry ingredients and contributes to tenderness. Whole milk is best but you can substitute with buttermilk or plant-based milk.
Eggs: Bind and add richness.
Lemon zest: Adds fresh aroma and brightens flavors, complementing blueberries perfectly.
Blueberries: The star ingredient—fresh or frozen, they bring bursts of juicy sweetness.
Coarse sugar: Adds an irresistible crunchy texture on top.

Variations to Try

Mixed berry muffins: Substitute or add raspberries, blackberries, or chopped strawberries with blueberries.
Whole wheat muffins: Replace half the flour with whole wheat flour for a nuttier flavor and more fiber.
Nutty add-ins: Mix in chopped walnuts, pecans, or sliced almonds for crunch.
Spiced muffins: Add cinnamon, nutmeg, or cardamom to dry ingredients for warmth.
Vegan version: Use flax or chia eggs, plant milk, and coconut oil as butter substitute.

Storage & Freezing

Store cooled muffins in an airtight container at room temperature for up to 3 days.
Freeze muffins individually wrapped in plastic wrap or foil, then in a freezer-safe bag for up to 3 months.
Thaw at room temperature or warm gently in the microwave before serving.

Serving Ideas

Enjoy plain or with butter, honey, or cream cheese spread.
Pair with coffee, tea, or a glass of cold milk.
Serve as part of a brunch spread with yogurt, granola, and fresh fruit.

Fun Facts About Blueberries & Muffins

Blueberries are native to North America and are packed with antioxidants and vitamins.
Muffins originated as a quick bread in 18th-century England, designed for ease and speed.
The classic American muffin evolved into a sweet, cake-like breakfast staple with fruits and nuts.

Final Thoughts

These blueberry muffins are a tried-and-true crowd-pleaser—perfectly moist, tender, and packed with fresh fruity flavor. With simple ingredients and easy steps, they make a great baking project for beginners and pros alike. Try the tips and variations to make this recipe your own and enjoy a warm, comforting treat anytime!