Classic Blueberry Muffins Recipe
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.
Servings 12 muffins
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!
Serving: 1muffin | Calories: 204kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 137mg | Potassium: 124mg | Fiber: 1g | Sugar: 15g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg