Best healthy blueberry muffins recipes from my kitchen to yours. These Best Ever Blueberry Muffins are the perfect sweet treat for breakfast, brunch or snack.
Make this recipe for moist, tender muffins full of fresh juicy blueberries! Looking for even MORE muffin recipes? Try my most popular recipe ever, these Best Ever Banana Muffins! This is my BEST TIP for the perfect fluffy muffins every single time! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven. LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS? Get my guide to Easy No-Fail Muffin Baking! Looking for even more delicious muffin recipes?
Moist, tender muffins full of fresh juicy blueberries! Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine. Add the blueberries and lemon zest and stir them gently into the flour mixture. Measure the milk into a 2-cup size liquid measuring cup. Add the egg, vanilla and vegetable oil and whisk them together with a fork.
Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula – just until no streaks of flour remain. This recipe makes between 12 and 16 muffins, depending on the size of your pan. Bake the muffins at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean. I just baked these muffins ,and I think that there should be 2cups of milk, as when i mixed it was very dry.
I have chroins disease and I can’t eat sugar. Thanks so much for letting us know! Should the recipe be 1 or 2 cups of milk? The recipe calls for 1 cup of milk, but i suggest that you use a bigger measuring cup to measure that so that you can mix all the wet ingredients in there! They’re blueberry muffins, they just aren’t very good. I do not recommend this recipe. Thanks for your feedback, we’re always trying to make our recipes better!
I just made this muffins, and they came out perfect. Made this twice, once whisking by hand, muffins were not fluffy. The lot whisked by stand mixer turned out fluffy, so conclude whisking by stand mixer will not overmix batter, but guarantees fluffy outcome. Let us know how they turn out the next time also! Can you use frozen blue berries?
Simply toss them in some flour first before adding them so they don’t discolour the batter. My family loves these and I got rave reviews when I took them to work! I just made these, subbing the egg for chia seeds. However, I think the chia substitution for egg made it less moist, so I would have added either a bit more milk, or maybe sour cream, just to moisten them. That being said, they did turn out quite nicely.
Also, should mention: the basic muffin batter witho it lemon or blueberry is perfect for adding different toppings! Next time I will make a double batch, and do some chocolate chip. I made these last night to bring for something quick to grab on my way to work, they are absolutely amazing and I already can’t wait to make another batch! Mine did turn purple because I forgot to flour my frozen blueberries before adding them to my mix but my boyfriend love them that colour! Just a quick question though, am I able to make it without the lemon zest? I know it probably wouldn’t be as tasty, but I don’t use lemons all that much and it cost a lot to buy them just for these, lol!