These perfect Blueberry Muffins are filled with sweet blueberries and drizzled with lemon glaze. They are fluffy and delicious and have that fresh bakery taste!
While the Spring makes up its mind and hopefully settle in with warm sunny weather soon, let’s stay home and bake muffins. Big domed, fluffy muffins with gorgeous sweet blueberries! Just like you would get in a bakery, best if it’s from the fresh lot straight from the oven. And while we are at it, let’s dress them up a little with a sweet lemon glaze. All you need is a cup of latte or tea and you are set!
Ingredients Needed (your shopping list):
- all-purpose flour
- baking powder
- baking soda
- granulated sugar
- buttermilk (See recipe for homemade version)
- vanilla extract
- vegetable oil
- large egg
- frozen blueberries
- powdered sugar
- lemon juice
Preheat oven and grease muffin pan with butter or line with muffin liners. Set aside.
In a large mixing bowl, whisk together the dry ingredients. Add blueberries and stir in.
In a large measuring cup or medium mixing bowl, whisk the wet ingredients.
Add the wet ingredients to the dry ingredients and stir in with a fork until combined.
Using a regular ice cream scoop, place two scoops of the batter into each muffin cup.
Bake until the tops should are domed, slightly cracked and golden brown.
Let cool in the pan for 5 minutes, then remove from pan and set on a cooling rack to cool completely.
You can easily freeze these muffins. After baking, cool the muffins completely. Then place in a freezer-safe ziploc bag and store in the freezer for up to 6 months. Thaw out in the fridge and if you like, warm up in the microwave.
- do not overmix: Anytime you make a muffin batter, it is important to remember not to overmix it. You can whisk the dry ingredients really well, and whisk the wet ingredients well but once you add them together it is better to stir gently just until they are incorporated and there are no big clumps of the flour mixture.
- add-ons: If you are using chocolate chips or chunks, or berries in your muffins, add them to the dry ingredients and gently stir to coat. That helps to prevent them from sinking to the bottom.
- domed tops: Another secret to big domed muffins is to bake them for the first 5 minutes in higher temperature and then without opening the oven, lower the temperature and bake for the remaining time. I do this all the time and it works!
Fresh vs. frozen blueberries in muffins
You can use any kind. I like frozen blueberries because they won’t turn the crumb that greenish-gray that just doesn’t look pretty. Frozen blueberries will bleed but they will stay purple-blue. Add about 3/4 of the amount of berries to the batter and gently stir them in. The rest, gently press on top of each muffin for the bakery-style look.
- gluten-free: use gluten-free flour if you are familiar with it; 1:1 ratio is best.
- whole wheat: use whole wheat flour in place of all-purpose flour
- crumb topping: make a crumb topping from my Cinnamon Coffee Cake Muffins recipe and sprinkle on each muffin before baking.
- other fruits: you can use any berries in this recipe; add lemon zest too!
More muffin recipes:
- Chocolate Chip Muffins
- Pumpkin Chocolate Chip Muffins
- Glazed Lemon Muffins
- Lemon Raspberry Muffins
- Apple Zucchini Muffins
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Perfect Blueberry Muffins
- 2 cups all-purpose flour
- 1.5 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 1.5 teaspoon pure vanilla extract
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup frozen blueberries
- 1/2 cup powdered sugar
- 2 teaspoons lemon juice
- Preheat oven to 400 degrees F.
- Grease muffin pan with butter or line with muffins liners. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, sugar and salt). Add 3/4 of a cup of blueberries and stir in. Coating them with dry ingredients prevents sinking to the bottom.
- In a large measuring cup or medium mixing bowl, whisk the wet ingredients (buttermilk, vanilla, oil and egg).
- Add the wet ingredients to the dry ingredients and stir in with a fork until combined. Batter should be lumpy but no large clumps of flour should remain.
- Using a regular ice cream scoop, place two scoops of the batter into each muffin cup. Top with remaining berries.
- Bake in 400 degrees for 5 minutes. Without opening the oven, lower the temperature of the oven to 375 degrees F and set the timer for 20 minutes. Check the muffins with a toothpick (it should be clean) and add extra 2 to 3 minutes if needed. The tops should be domed, slightly cracked and golden brown.
- Let cool in the pan for 5 minutes, then remove from pan and set on a cooling rack to cool completely.
- In a small bowl, whisk together powdered sugar with lemon juice until drizzling consistency. Add more juice if needed. Drizzle over muffins.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
- To make homemade buttermilk, combine 2 teaspoons of apple cide vinegar with enough half and half to make 1 cup of liquid. Let it stand for 5 minutes, then use in the recipe.
This recipe was originally published on April 18th, 2018 and updated on October 22nd, 2019.