This Classic Blueberry Muffins Recipe whips up in 30 minutes and features soft, tender muffins that are studded with sweet blueberries and faintly scented with lemon for a crowd-pleasing breakfast or snack.
It’s funny the things we miss when we’re away from home.
When Mike and I were in Kuwait, I was surprised by which sights and smells triggered a memory.
(Side Note: This is probably a good time to tell you that Mike and I moved from Kuwait back to the US earlier this summer! His contract with the military ended and he decided not to renew because he got a job opportunity at the Pentagon. I couldn’t be prouder of my wonderful husband. And we are having a blast exploring the beautiful DC area!)
For instance, there was this bakery down the block from where we lived in Kuwait that always smelled amazing. Every time I passed by, I was reminded of my favorite bakery back home and my favorite treat to get there: blueberry muffins, which the bakery in Kuwait didn’t carry. That’s when I started playing around with my own recipe.
Classic Blueberry Muffins Recipe
Bright, citrusy lemon and sweet/tart blueberry is a flavor match made in heaven. Soft, spongy, sweet, and aromatic, these muffins are everything a blueberry muffin should be.
And they’re even better if blueberries are in season and you can use local!
Pro Tip: If lemon isn’t your thing, omit the lemon juice and lemon zest and use buttermilk instead of milk. Additionally, add 1/4 teaspoon ground cinnamon if desired.
Can I Use Frozen Blueberries in Muffins?
In a pinch, you can use frozen blueberries in muffins. However, frozen blueberries are more likely to bleed into the muffin batter and stain it bluish.
To use frozen blueberries in muffins, I recommend stirring them into the batter while they’re still frozen and baking immediately.
How to Freeze Muffins
These Blueberry Muffins are very easy to freeze, and stay good for about 3 months.
- Place the muffins on a plate or tray and freeze until solid.
- Once they’re frozen, put the muffins in a zip-top plastic freezer bag and squeeze out all the air.
- Label the bag with the date and contents, and freeze for up to 3 months.
More Muffin Recipes to Make:
- Oatmeal Muffins
- Cherry Muffins with Streusel Topping
- Mango Muffins
- Zucchini Bread Muffins
- Strawberry Lemonade Muffins
- Red Velvet Muffins
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Classic Blueberry Muffins Recipe
- 2 1/4 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup milk dairy or non-dairy
- 2 teaspoons fresh lemon juice
- 2 large eggs
- 3/4 cup sugar plus 1 tablespoon for topping
- 1/4 cup avocado oil or other mild or neutral-flavored oil
- 2 teaspoons fresh lemon zest
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups fresh blueberries divided
- Preheat oven to 400F; line a muffin tray with paper liners.
- Whisk together the flour, baking powder, salt, and baking soda in a medium bowl; set aside.
- Add the milk to a small bowl and drizzle on the lemon juice; let it sit for a couple minutes without jostling the bowl until the milk is curdled.
- While the milk is curdling, beat together the eggs and sugar until light and fluffy. Beat in the oil, lemon zest, vanilla extract, and curdled milk.
- Add the dry ingredients to the wet all at once and use a wooden spoon to stir just until incorporated, being careful not to overmix (a few streaks of flour are fine). Stir in 1 cup of blueberries.
- Pour the batter into the prepared muffin tray; sprinkle the remaining 1/4 cup of blueberries and 1 tablespoon sugar on top.
- Bake until the muffins are golden on top and a toothpick inserted inside comes out clean or with just a couple crumbs, about 20 minutes.
- If lemon isn't your thing, omit the lemon juice and lemon zest and use buttermilk instead of milk. Additionally, add 1/4 teaspoon ground cinnamon if desired.
- Like any muffin recipe, the trick to a tender crumb is to not over-mix the batter!
This post was first published on An Edible Mosaic on August 18, 2014. I updated it with more information on June 2, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!