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Blueberry muffins trace their origins back to the early 19th century when they were popularized in American cuisine. Initially, muffins were made as a way to use leftover bread, but with the introduction of baking powder and baking soda, the muffin evolved into a lighter, fluffier version that we know and love today. The combination of fresh blueberries with a cake-like batter quickly became a favorite among families, often enjoyed as a breakfast item or a sweet treat throughout the day.

Blueberry Muffins

Indulge in the deliciousness of Fluffy Blueberry Bliss Muffins! These easy-to-make muffins are bursting with fresh blueberries and are perfect for breakfast or a sweet snack. With a light and fluffy texture, they’re made with simple ingredients like flour, sugar, and a hint of lemon zest. Sprinkle some coarse sugar on top for an extra crunch. Bake a batch in just 35 minutes and enjoy these delightful treats fresh out of the oven! Perfect for sharing or savoring yourself!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

½ teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

1 large egg

½ cup milk (whole or buttermilk)

⅓ cup vegetable oil

1 teaspoon vanilla extract

1 ½ cups fresh blueberries (or frozen, thawed)

Zest of 1 lemon (optional)

2 tablespoons coarse sugar (for topping)

Instructions
 

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

    In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.

      In another bowl, mix the egg, milk, vegetable oil, and vanilla extract until smooth. If using lemon zest, add it here.

        Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not over mix; it’s okay if there are a few lumps remaining.

          Fold in the blueberries carefully to avoid breaking them. Reserve a few berries for topping if desired.

            Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. If you set aside some blueberries, sprinkle them on top of each muffin along with a sprinkle of coarse sugar.

              Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins