Description
Deliciously moist and fluffy blueberry muffins bursting with fresh blueberries and a hint of lemon zest.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup (60ml) vegetable oil
- 1 large egg
- 1/2 cup (120ml) milk
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In another bowl, mix the vegetable oil, egg, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries and lemon zest if using.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh blueberries. If using frozen, do not thaw them.
- You can sprinkle a little extra sugar on top of the muffins before baking for a nice crunch.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 20
Keywords: blueberry muffins, easy blueberry muffins, homemade blueberry muffins, fluffy blueberry muffins, bakery style blueberry muffins