Blueberry Muffins

A Moist and Delicious Fool-Proof Blueberry Muffin Recipe

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 Muffins

Course: Dessert

Cuisine: American

2 cups All purpose flour 210 Grams
2 tsp Baking powder
3/4 tsp Salt
3/4 cup Sugar (I use organic sugar)
2 tsp Lemon zest (or orange zest)
1 Egg (room temperature)
¼ cup Unsalted butter (melted and cooled)
¼ cup Avocado Oil
¾ cup Whole milk (Or any kind)
2 tsp Vanilla extract
3 tbsp Lemon juice (freshly squeezed)
1½ cups Blueberries (fresh or frozen, do not thaw if using frozen) Reserve 1/2 cup for placing on top of batter just before baking

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!

Once completely cooled, store blueberry muffins in an airtight container at room temperature for up to 5 days.

You can also freeze them in freezer bags for up to 3 months.