Ingredients
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2 1/2 cups All-purpose flour
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1 cup Granulated sugar
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2 1/2 teaspoons Baking powder
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1/2 teaspoon Baking Soda
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1/2 teaspoon Salt
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1/2 cup (1 stick) melted and cooled Unsalted butter
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2/3 cup Milk
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2 Large eggs
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2 teaspoons Vanilla extract
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2 cups Fresh or frozen blueberries
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1 tablespoon (Optional) Lemon zest for extra flavor
Directions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the muffin cups with butter or cooking spray.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. If you’re using lemon zest for extra flavor, add it to the dry ingredients and mix well.
- In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps in the batter.
- Gently fold in the blueberries. If you’re using frozen blueberries, you can add them directly to the batter without thawing, but be prepared for the batter to turn slightly purple from the blueberry juice.
- Fill each muffin cup about two-thirds full with the muffin batter.
- Bake in the preheated oven for approximately 18-22 minutes or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean or with just a few crumbs.
- Remove the muffins from the oven and allow them to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade blueberry muffins! They’re perfect for breakfast or as a snack.
