Do you ever crave a perfect blueberry muffin? After lots of trial and error and my kids begging me for more, I took some inspiration from the King Arthur Flour company’s recipe, made some tweaks and found our official family recipe for simple blueberry muffins. A soft crumb, just the right amount of blueberries and little lemon added to brighten it all up. Best of all , they mix together in one-bowl in less than 10 minutes.
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Why you should make these now!
First and foremost, make these simple blueberry muffins because they are delicious and easy to make. You likely have all of the ingredients on hand already!
Another reason that you must make these now, like right now, is that you can feel good about feeding them to your family. With real ingredients and real fruit you know what’s in the them and can feel good about it. In our house we call this “healthyish”.
Healthyish in our world is homemade with real ingredients and something in there that is good for you. In this case, that’s the blueberries. And my kiddos know that anything deemed “heathyish” works for breakfast or an after school snack. No more bakery runs or store bought blueberry muffins in this house!.
And as an added bonus, these simple blueberry muffins with that pop of lemon zest, keep well in the freezer. Make them ahead of time, pop them in the freezer and have them ready when you need them. Since this muffin recipe is easily doubled, you can bake some for now and some for later. Or double it up and just enjoy them all weekend long.
A note on the ingredients:
- Blueberries: You can use fresh or frozen blueberries in this recipe. If they are in season, go ahead and use fresh, but if its off season, frozen berries work really well. Don’t defrost them before adding them to the batter or you’ll end up with purple muffins.
- Flour: Use unbleached all purpose flour or white whole wheat flour interchangeably in this muffin recipe.
Simple step by step instructions
Preheat your oven to 375 degrees and liberally spray a muffin tin with baking spray.
While the oven preheats, in a large mixing bowl, cream together the butter, sugar and lemon zest until light and fluffy.
Measure the milk and squeeze the juice of the zested lemon into the milk, give it a little stir and let sit while you continue with the other ingredients
Then add in the eggs and vanilla and mix on medium speed until incorporated.
Then, with the mixer on low speed, add in half of the flour mixture, followed by half of milk. Repeat with the flour and milk and mix until everything is just combined. You don’t want lumps of flour, but you don’t want to overmix it either.
Then gently stir in the blueberries with a spatula until evenly distributed in the batter. This makes a really thick batter, especially if you use frozen blueberries. You’ve done it right, don’t worry.
Using a cookie scoop, portion the muffins out into the muffin tin. If you want to make these even fancier, sprinkle some sugar over the top of each muffin before popping them into the oven.
Bake at 375 degrees until just golden brown on top. Remove from the oven, let cool in the pan for about 5 minutes and then move to a cooling rack. Let cool and enjoy!
Frequently Asked Questions
Absolutely. In fact, I always keep a stash of these and other muffins in my freezer. They defrost well in about 30 minutes on the counter or 30 seconds in the microwave. As long as you keep them in an airtight container they should be good for up to 3 months in the freezer.
Sure can! Mix up some cinnamon and sugar and sprinkle about ¼ teaspoon of the mix over the top of each muffin before you pop them into the oven. You’ll come out with a top that is a little bit crunchy, a little bit sweet and complements the blueberries and lemon perfectly.
Sure you can. If you need to make these dairy free for dietary reasons or for kashrut reasons just make the following substitutions:
– Use a plant based butter substitute like Betterine or this vegan buttery stick
– Use a plant based milk like almond milk (my preference in this recipe), soy milk or coconut milk
One more simple tip
- Learn how to make the batter for these blueberry muffins and then start playing. You can turn it into lemon poppy seed muffins, blackberry muffins or strawberry muffins with streusel.
Looking for more easy muffin recipes? Try these:
When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!
simple blueberry muffins
- 1 stick butter softened
- 1 cup sugar
- 1 lemon zest and juice
- 2 eggs room temperature
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup milk
- 1.5 cups blueberries fresh or frozen
- Preheat oven to 375 degrees and prepare muffin tins, by spraying liberally with baking spray.
- In a stand mixer or with a hand mixer, cream butter, sugar and lemon zest together until light and fluffy.
- Add the eggs into the mixing bowl and beat until well combined.
- Add in the vanilla and lemon juice and mix until combined.
- Now alternate adding the dry ingredients and the milk. Start by adding 1 cup of flour, the baking powder and the salt. Mix until everything is incorporated. Then add in 1/4 cup of the milk, mixing on low until just mixed in. Then with the mixer going on low, add in the last cup of flour and last 1/4 cup of milk and mix until the batter just comes together. It will be thick.
- Using a spatula, fold the blueberries into the batter. If using frozen berries, the batter will get thicker, don't worry, it's all good.
- Using a cookie scoop or a spoon, portion the batter into 12 muffins.
- Bake at 375 degrees for 25-30 minutes or until the top is golden brown.
- When finishing baking, take out of the oven and let cool in baking tin about 10 minutes
- Carefully remove from the baking tin and let cool and enjoy!
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