Blueberry Muffin Recipe

3/8/2023

By Lori Taylor

We can’t wait for you to try this Blueberry Muffin Recipe. They are pure perfection every time we make these.

blueberry muffins stacked on top of each other with bite taken out of muffin

We want to give you fair warning, every time we serve these to guests, they ask for the recipe! So be sure to share The Produce Moms with your friends and family. These blueberry muffins (with a hint of lemon) will quickly become the talk of the town!

These are hands down the best blueberry muffin recipe we have ever made. The lemon zest and cinnamon combined with the fresh blueberries make them simply delicious.

Related: Lemon Blueberry Scones

upclose vertical image of two blueberry muffins stacked on top of each other with bite taken out of top muffin

This blueberry muffin calls for lemon zest. We feel like it is a must in the recipe. We often add a lot of lemon zest (a lot meaning the zest of 2 lemons!) and use buttermilk. The flavors are out of this world! If your family or guests aren’t a huge fan of lemon zest, simply cut back to zesting half or a whole lemon. If you don’t have buttermilk on hand, you can sub it out with milk that you already have in the refrigerator.

Ingredients for Blueberry Muffin Recipe

ingredients for blueberry muffin recipe
  • unsalted butter
  • lemon zest
  • sugar
  • egg
  • vanilla
  • all purpose flour – you can also use cake flour
  • baking powder
  • kosher salt
  • fresh blueberries
  • milk – you can use whole milk, buttermilk or whatever is in your fridge

How to Make Blueberry Muffins

Preheat the oven to 375°.

butter, sugar and lemon zest in glass bowl

In a large bowl, cream the butter, lemon zest and 1 cup of sugar together until light and fluffy.

butter, sugar and lemon zest creamed together with egg and vanilla extract in a glass bowl

Next, add the egg and vanilla until combined.

blueberries tossed with flour in a glass bowl

In a medium bowl, toss the blueberries with 1/4 cup of flour.

flour, baking powder and salt in a glass bowl

In a separate medium bowl, whisk together the remaining flour, baking powder and salt.

blueberry batter being mixed together with a hand mixer

Add the flour mixture (dry ingredients) to the butter a little at a time (We did this in thirds in the video below), alternating with the milk.

blueberry muffin batter with blueberries in a glass bowl

Once the batter has fully combined, fold in the blueberries.

blueberry muffin batter in muffin tin with red and white muffin liners

Grease a jumbo muffin pan with non-stick cooking spray or butter (or you can use liners). Distribute the batter with a heaping tablespoon into each cup of the tin. Bake for 30 minutes or until a toothpick comes out clean when inserted.

three blueberry muffins stacked on top of each other

Allow the muffins to cool in the pan for about 8-10 minutes before serving.

hand holding a blueberry muffin that has a bite taken out of

Give these blueberry recipes a try:

Blueberry Muffin Recipe

We can't wait for you to try this Blueberry Muffin Recipe. They are pure perfection every time we make these.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: blueberry, blueberries, muffins, lemon
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 8 minutes
Total Time: 48 minutes
Servings: 12 servings
Calories: 183kcal

Ingredients

  • ½ cup unsalted butter room temperature
  • zest of 1 lemon
  • 1 cup
  • 1 egg room temperature
  • 1 teaspoon vanilla
  • 2 cups 256 g all-purpose
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups fresh blueberries
  • ½ cup buttermilk

Instructions

  • In a large bowl, cream the butter, lemon zest and 1 cup of sugar together until light and fluffy.
  • Next, add the egg and vanilla until combined.
  • In a medium bowl, toss the blueberries with 1/4 cup of flour.
  • In a separate medium bowl, whisk together the remaining flour, baking powder and salt.
  • Add the flour mixture (dry ingredients) to the butter a little at a time (We did this in thirds in the video below), alternating with the milk.
  • Once the batter has fully combined, fold in the blueberries.
  • Grease a jumbo muffin pan with non-stick cooking spray or butter. Distribute the batter with a heaping tablespoon. Bake for 30 minutes or until a toothpick comes out clean when inserted.
  • Allow the muffins to cool in the pan for about 8-10 minutes before serving.

Video

Nutrition

Calories: 183kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 294mg | Potassium: 66mg | Fiber: 1g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Pinterest Pin Blueberry Muffin
Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

View all posts by Lori Taylor

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