Go Back
–+ servings
Side‑angle close‑up of a single blueberry muffins topped with powdered sugar and three blueberries, garnished with a mint leaf, set against a dark blurred background.

Blueberry Muffins

Light, fluffy blueberry muffins bursting with fresh berries, a hint of lemon zest, and a crunchy brown‑sugar topping perfect for weekend breakfasts or snack time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all‑purpose flour - plus 1 T for coating blueberries
  • 1 cup granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup unsalted butter - melted and cooled
  • 1 cup whole milk - room temperature
  • 2 large eggs - room temperature lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries - tossed in the extra 1 T flour
  • 1 teaspoon lemon zest - optional from 1 small lemon
  • 2 tablespoon brown sugar - for sprinkling on top optional

Equipment

  • 1 12‑cup muffin tin (standard size, paper liners)
  • 1 Large bowl (for dry ingredients)
  • 1 Medium bowl (for wet ingredients)
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 Measuring cups (set of standard cups & spoons)

Method
 

  1. Preheat oven to 375 °F and prepare muffin tin with paper liners
    Flat lay on rustic wood: two bowls overflowing with fresh blueberries, a small pitcher of milk, eggs in a carton, a bowl of flour, sugar, brown sugar, pats of butter, lemon halves, vanilla, and a spoonful of lemon zest arranged as blueberry muffin ingredients.
  2. Toss fresh blueberries in flour and set aside to prevent sinking
    Overhead view of a glass mixing bowl containing smooth, glossy yellow batter, a whisk resting inside, with a bowl of fresh blueberries peeking into the frame.
  3. Whisk dry ingredients, then stir in wet ingredients until just blended
    Close‑up of a clear glass bowl on a white surface: pale yellow muffin batter mixed with plump blueberries, being stirred by a wooden spatula.
  4. Spoon batter into liners about three‑quarters full and add topping
    Overhead shot of a 12‑cup muffin tin lined with white paper cups: golden blueberry muffins crowned with crumbly brown‑sugar streusel, alongside two empty cups filled with fresh blueberries and a small bowl of extra streusel on a light marble countertop.
  5. Bake until golden and toothpick comes out clean, then cool briefly
    Side‑angle close‑up of a single blueberry muffins topped with powdered sugar and three blueberries, garnished with a mint leaf, set against a dark blurred background.

Nutrition

Serving: 65gCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gTrans Fat: 0.2gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!