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Fresh Blueberry Muffins

Tall and Fluffy Fresh Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 198
Ingredients Method Notes

Ingredients
  

  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 1 1/2 cups (225g) fresh blueberries
  • 1 tablespoon coarse sugar, for topping

Method
 

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk buttermilk, oil, egg, vanilla, and lemon zest until smooth.
  3. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Gently fold in the blueberries.
  4. Divide batter evenly among the 12 muffin cups, filling almost to the top. Sprinkle the coarse sugar over each muffin, pressing it on lightly.
  5. Bake 18 to 22 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

For the tallest, most domed muffins, you can let the filled batter sit in the tin for 10 minutes before baking. This gives the flour a moment to hydrate and helps the tops rise. If you only have frozen blueberries, do not thaw them and add 2 to 3 minutes to the bake time.