Best Blueberry Muffin Recipe


Cal/Serving: 298
Daily Value: 15%
Servings: 12

Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Vitamin A90IU2%
Vitamin C4mg7%
Thiamin (B1)0mg18%
Riboflavin (B2)0mg14%
Niacin (B3)2mg10%
Vitamin B60mg2%
Folic Acid (B9)64µg16%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E2mg11%
Vitamin K4µg5%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Best Blueberry Muffin Recipe

There is nothing better than a warm blueberry muffin straight out of the oven. Well, maybe a chocolate chip cookie, but other than that, it’s all about the blueberry muffins. Soft, fluffy, and loaded with fresh blueberries, these breakfast treats are sure to be a new family favorite.


  • 3 cups all purpose flour
  • 1 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, room temperature
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • Zest of 1 lemon
  • Coarse sugar, for sprinkling


Preheat oven to 375 degrees F degrees. Spray a muffin tin with non-stick cooking spray or use liners. 

In a large bowl, mix together the flour, sugar, baking powder, and salt. 

In a medium bowl, whisk together the eggs, milk, oil, and vanilla. Gently fold the wet egg mixture into the flour mixture and stir, just until combined. The batter will be thick and lumpy. Fold in the blueberries and the lemon zest.  

Pour the batter into the prepared muffin tins, filling all the way to the top. Sprinkle the coarse sugar on top. Bake for about 30 minutes until golden brown and a toothpick inserted into the middle of the muffin comes out clean. Cool in the pan for 10 minutes before enjoying!

Store muffins at room temperature in an airtight container for up to 5 days or freeze for up to 3 months. 

Recipe Details

Servings: 12

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