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mini blueberry muffins recipe
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Blueberry Muffin Recipe

These blueberry muffins are easy to make, incredibly moist, and bursting with juicy berries. Whether for breakfast, a snack, or brunch, these muffins are sure to impress!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 218
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk 2% or whole
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon lemon zest optional
  • 2 tablespoons coarse sugar for topping optional

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer (optional)
  • Spoon or ice cream scoop

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).
  4. Add eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
  5. Alternate adding the dry ingredients and milk, stirring just until combined. Be careful not to overmix.
  6. Gently fold in the blueberries and lemon zest (if using).
  7. Spoon the batter into the muffin tin, filling each cup about 3/4 full. Top with coarse sugar if desired.
  8. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an extra crunch, you can add a streusel topping.
These muffins freeze well; wrap them individually and store in a freezer bag for up to 3 months.