Blueberry Muffins
Moist Blueberry Muffins
Servings Prep Time
12muffins 20minutes
Cook Time
15minutes
Servings Prep Time
12muffins 20minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Heat your oven to 400 degrees Fahrenheit or 205 degrees Celsius. Put all purpose flour in a bowl. Save a tbsp of this flour and set aside. To the bowl, add baking powder and salt, mix well. Add the tablespoon of flour to fresh blueberries. Toss to coat. This will help the blueberries not sink to the bottom. You can substitute frozen blueberries in this recipe.
  2. Add large eggs to a bowl and beat them up. Add sugar, mix and milk, mix. Add lemon zest and juice, vanilla extract and melted butter. Mix this well. Pour the wet ingredients over the dry. Mix gently just until most of the flour is incorporated. Now add the blueberries and fold gently. The batter will look a little lumpy and that’s ok as long as the flour is incorporated. You don’t want to over mix it.
  3. Line a muffin pan with paper cups. You can grease the pan if you don’t have cups. Scoop the batter into the cups. I like to use an ice cream scoop to keep them all the same size. Fill them about ¾ full. If you want larger muffins, fill them all the way up to the top and oil the top of the pan around the cups, so they don’t stick. Sprinkle a little sugar on top of the batter. If you like cinnamon, mix cinnamon and sugar and sprinkle on top. Bake in the heated oven for about 15 minutes. Check at 13 minutes. Muffins are done when a toothpick inserted in the middle comes out clean or with a few crumbs. Leave in the pan for 3 minutes. Then remove and place on a rack until cool. You can also serve them slightly warm.
  4. These muffins are really pretty. They’re loaded with blueberries and have a lightly crispy, sugary top. The muffins themselves are not overly sweet. Blueberries can be a little tart sometimes so the sugar on top is a nice balance.
Recipe Notes

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