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!
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Why You'll Love This Recipe
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:
- flour: I used only all-purpose flour;
- baking powder and baking soda: leavening agents for proper rising and browning of the muffins;
- sugar: I used granulated but a combination of white and brown works too;
- milk with lemon juice OR buttermilk: the combination will make the muffins tender and extra delicious; see recipe for homemade buttermilk substitute;
- vanilla extract: adds sweet flavor to baked goods;
- oil: I used vegetable but canola works too;
- egg: ensures the muffins are moist; you can use apple sauce instead;
- blueberries: using frozen berries prevents the grayish stains in the muffins; feel free to use fresh or frozen;
- powdered sugar and lemon juice to make a simple glaze.
How to make blueberry muffins?
- 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.
Helpful Tips!
- 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 at a 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 ¾ 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.
Variations:
- gluten-free: use gluten-free flour if you are familiar with it; a 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!
Recipe FAQs:
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.
If you keep the muffins in a container with lid like a cake stand with a cloche lid, they will be good for up to 5 days. Feel free to warm them up in the microwave!
I always use parchment paper liners. The pretty paper liners from craft stores always stick and stain with grease during baking.
More muffin recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Perfect Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 1 ½ teaspoon pure vanilla extract
- ¼ cup vegetable oil
- 1 large egg
- 1 cup frozen blueberries
- ½ cup powdered sugar
- 2 teaspoons lemon juice
Instructions
- Preheat oven to 400° 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 ¾ 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° for 5 minutes. Without opening the oven, lower the temperature of the oven to 375° 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.
Notes
- 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.
Nutrition
This recipe was originally published on April 18th, 2018 and updated on October 22nd, 2019.
Katharina says
Once again you did it!! What a great recipe for blueberry muffins👌 I often struggle with the rise and the texture in various muffin recipes but these are sooo light and fluffy with a great rise!!! Next time I'll try them with reaspnerries..Im sure they will be absolutely delicious as well😋
Kathleen Colarusso says
Great recipe!!! Wonderful rise and peaks !!! I put some fresh lemon rind in them and they are yummy!!!! Thanks for great recipe!!! Kathleen
Anna says
Thank you so much, Kathleen! I make these muffins once a week so it's awesome to know others enjoy them too!
Dee says
I have to make these for breakfast. Muffins are the best.
Anna@CrunchyCreamySweet says
Thank you, Dee!
Sandra says
These muffins look so perfect! Such a great day starter!
Anna@CrunchyCreamySweet says
Thank you, Sandra!
Krista says
Love that I don't have to go to a bakery for these now! Love it!
Anna@CrunchyCreamySweet says
Thanks, Krista!
Abeer says
Look very nice and tasty! I want to try these immediately!
Anna@CrunchyCreamySweet says
I hope you love them!
Kimberly says
Blueberry muffins are one of my all-time favorites and those look like total perfection!
Anna@CrunchyCreamySweet says
Thank you, Kimberly!
Dorothy says
There is something so simple and so good about a blueberry muffin! I have some fresh blueberries. I wonder if those would work too?
Anna@CrunchyCreamySweet says
Absolutely! I hope you love these muffins, Dorothy!
I Heart Naptime says
These look SO delicious! My family will love these!
Anna@CrunchyCreamySweet says
Thank you!
Sabrina says
That lemon glaze is everything!! Such a wonderful flavor combination!
Anna@CrunchyCreamySweet says
Thank you, Sabrina!
Jen says
These look ah-mazing! Such a good tip about changing the temperature. I'm going to try it, thanks!
Anna@CrunchyCreamySweet says
Thanks, Jen! I hope you love it!
Deborah says
My favorite muffin! And these look perfect!! (I prefer frozen blueberries too).
Anna@CrunchyCreamySweet says
Thank you, Deborah!