Delish Blueberry Muffins to Die For
Bakery-style blueberry muffins with tall, tender tops and bursts of juicy berries. Simple pantry staples, ready in about half an hour.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour
- 0.75 cup granulated sugar
- 2 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 0.75 cup buttermilk Shake well before measuring
- 0.33 cup neutral oil such as canola or vegetable
- 1 large egg at room temperature
- 1.5 tsp vanilla extract
- 1 tsp lemon zest finely grated
- 1.5 cup fresh blueberries frozen work too; do not thaw
- 1 tsp all-purpose flour optional, for tossing berries
- 1 tbsp coarse sugar for a crunchy top
Instructions
Preparation Steps
- Heat oven to 400°F. Line a 12-cup muffin tin and lightly mist the liners.
- Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
- In a separate bowl, whisk buttermilk, oil, egg, and vanilla until smooth.
- Make a well in the dry ingredients. Pour in the wet and stir just until a few dry streaks remain.
- Toss blueberries with a teaspoon of flour if using. Fold berries into the batter gently.
- Scoop batter into cups, nearly to the top. Sprinkle each with coarse sugar.
- Bake 16–19 minutes, until golden and a toothpick comes out clean or with moist crumbs.
- Cool 5 minutes in the pan, then transfer muffins to a rack. Serve warm or at room temp.
Notes
Variation: Add a lemon glaze by whisking 1/2 cup powdered sugar with 1–2 tsp lemon juice and drizzle over cooled muffins. For extra crunch, swap coarse sugar for a quick streusel. Storage: Keep in an airtight container at room temperature for 2 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Delish Blueberry Muffins to Die For flavors. All ingredient ratios and instructions are independently developed.