Description
These classic blueberry muffins are tender, moist, and bursting with fresh blueberries. Made with a combination of buttermilk and yogurt for a soft crumb, cinnamon and lemon zest add a subtle warmth and brightness to every bite. They are perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour (2 ¼ cups + ½ cup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1 tablespoon all-purpose flour (for tossing blueberries)
Wet Ingredients
- ½ cup cold butter, cubed
- â…“ cup oil (or melted butter)
- 2 large eggs
- ½ cup buttermilk
- ½ cup plain yogurt
- 1 teaspoon vanilla extract
Sugars
- 1 cup granulated sugar (½ cup + ½ cup)
Fruits
- 1 ½ cups fresh blueberries, tossed in 1 tablespoon flour
Instructions
- Prepare Dry and Wet Ingredients: In a large mixing bowl, combine 2 ¾ cups all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and lemon zest. Toss 1 ½ cups fresh blueberries in 1 tablespoon flour to coat and set aside. In another bowl, beat together the cold cubed butter and 1 cup granulated sugar until mixture is crumbly. Add oil (or melted butter), eggs, buttermilk, plain yogurt, and vanilla extract; mix until smooth and well combined.
- Combine and Mix Carefully: Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender. Fold in the floured blueberries carefully to distribute evenly throughout the batter.
- Portion and Bake: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well. Spoon batter evenly into 12 muffin cups, filling each about 3/4 full. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean and muffin tops are golden brown.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For extra flavor, add a streusel topping made from butter, flour, and brown sugar before baking.
- Frozen blueberries can be used if fresh are not available; do not thaw before adding to batter.
- Ensure not to overmix the batter to prevent dense muffins.
- Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
