Moist and Fool-Proof Blueberry Muffins Recipes
Have you been looking for the ultimate blueberry muffins? If you keep switching from one recipe to another, you can end your search for the perfect blueberry muffins here!
I love all things blueberry, and I have very high standards when it comes to blueberry muffins. This recipe has been tried and tried and perfected, and I am so happy to finally be able to share it with all of you.
Simple and Effective Baking Tips
I used be skeptical about what I’m about to share, but I am now convinced it is a remarkable step to upgrading the flavor in your baked goods.
This recipe calls for lemon zest. Before mixing all your ingredients together, you want to make sure do this one simple trick that will change how you bake forever! First, you want to zest your lemon into the sugar, next you’re going to rub the lemon zest into the sugar as thoroughly and intentionally as you can.
When the sugar rubs against the lemon zest, the oils of the zest get released, and that enhances the citrusy flavor of your muffins. You actually taste the delicious citrus flavor in your blueberry muffins even more. Once you try it, you may never go back to baking it in any other way.
Do I need to use fresh or frozen blueberries for blueberry muffins?
I have made this recipe with both fresh and frozen blueberries. It works well with both. I think it comes down to a personal choice of which kind of blueberries to use. I prefer using fresh blueberries for this recipe. If you use frozen blueberries, be sure to NOT Thaw the frozen blueberries, and add them to your batter just before baking.
As far as equipment needed to make this muffin recipe, you need a 12 count muffin baking pan, and unbleached muffin/cupcake liners. I like cooking and baking with non-toxic kitchen equipment, so if you are interested, this is the pan I use and this is the muffin liners I always get.
This recipe is a staple in my home now and I hope it becomes one in yours too!
Enjoy!
Love and Light,
Rips
Ingredients
Method
- Preheat oven to 375 °F and add muffin liners to a 12-count muffin pan. Set aside.
- Next, add the sugar and the lemon zest into a small bowl and thoroughly rub the lemon zest into the sugar using your fingertips. Set aside.
- In a separate, medium sized bowl, add flour, baking powder, and salt and whisk until well incorporated.
- Next, add egg, melted butter, avocado oil, milk, vanilla extract, and lemon juice, and whisk until well combined.
- Next, add the sugar mixture into the flour mixture and whisk or gently beat with a hand mixer until well incorporated.
- Gently fold in 1 cup of fresh or frozen blueberries.
- Pour the batter evenly into 12 count muffin/cupcake baking sheet, and top the remainder of the reserved blueberries evenly onto each muffin batter. Fill up the batter up to 3/4 of the way.
- Bake at 375 °F for 5 minutes, then lower the temperature to 350 °F and bake for an additional 20-25 minutes, or until a toothpick inserted at the center of a muffin comes out clean.
- Let it cool for 10 minutes on a cooling rack and enjoy!
Notes
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