Go Back
Blueberry muffins have captured the hearts of many across generations. Their roots can be traced back to the early 19th century in North America when blueberries were plentiful and often used in a variety of baked goods. The popularity of these muffins surged in the 20th century, becoming a staple in bakeries and households alike. Today, they are often found in cafes, coffee shops, and breakfast tables around the world, each bite evoking a sense of nostalgia and comfort.

Classic Blueberry Muffins

Elevate your mornings with these classic blueberry muffins featuring a zesty lemon twist! These delightful treats combine sweet, juicy blueberries with a refreshing burst of lemon, making them the perfect breakfast or on-the-go snack. Packed with antioxidants and flavor, these muffins are easy to make and sure to please. Discover the recipe that has been loved for generations and add a touch of nostalgia to your table! #BlueberryMuffins #Breakfast #Baking #HomemadeGoodness #DeliciousTreats #LemonTwist
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted and cooled

1 large egg

1 cup buttermilk (or 1 cup milk with 1 tablespoon vinegar)

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries (or frozen, if out of season)

Zest of 1 lemon (optional)

1 tablespoon coarse sugar (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or generously grease with cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. If you’re using lemon zest, mix it in at this stage.

      Combine Wet Ingredients: In another bowl, whisk the melted butter, egg, buttermilk, and vanilla extract until smoothly blended.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to over-mix; a few lumps are perfectly fine!

          Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed without breaking.

            Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a little coarse sugar on top of each muffin for a delightful crunch.

              Bake: Bake in the preheated oven for 18-22 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins