This Classic Blueberry Muffins Recipe whips up in 30 minutes and yields 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.
In This Article
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
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Classic Blueberry Muffins Recipe
Ingredients
- 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
Instructions
- 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.
Faith's Tips
- 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!
Nutrition
This post was first published on An Edible Mosaic on August 18, 2014. I updated it with more information on July 13, 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!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I’m a little late to this wonderful news, but…welcome home!!!! I had no idea you were back! So happy for you and your husband. OK…now we really need to plan to meet up!
It’s funny, blueberry muffins always remind my kids of being little. I’ve always made them for them. The texture of these look absolutely perfect! Can’t wait to make them!
There’s something about the perfect muffin that never gets old. These look so fluffy and wonderful!
I love blueberry muffins, the lemon is just perfect!
I bet the lemon zest really make them pop!
These muffins look so soft and tender! Wishing I could grab one right out of the screen!
Lemon and blueberry are the perfect summer combo. Great recipe!
Welcome home!!!
I never ate many blueberry muffins growing up or even now, but they are always a craving of mine when I’m homesick or thinking about bakeries – I don’t know why. I rarely actually get them, but the thought of them makes me happy!
Very tempting! These lovely muffins are perfect.
Cheers,
Rosa