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Baked blueberry muffin with paper liner on small white dish.

The Very Best Blueberry Muffins

Yield: 16 muffins
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes

Ingredients

  • 1 cup (212 g) granulated sugar
  • ½ cup neutral-flavored oil (like vegetable, canola, grapeseed)
  • ½ cup milk or buttermilk
  • 2 large eggs
  • 1 tablespoon fresh lemon zest (see note)
  • 1 teaspoon vanilla extract
  • 2 cups (284 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 cups (340 g) blueberries, fresh or frozen (don't thaw if frozen)
  • 1-2 teaspoons all-purpose flour
  • ⅓ to ½ cup coarse sugar, for topping (optional)

Instructions 

  • Preheat oven to 375 degrees F. Line two muffin tins with paper liners or lightly grease with cooking spray (the recipe makes 16 muffins).
  • In a large bowl, whisk together the sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla until well-combined.
  • Add the flour, baking powder, salt and baking soda and mix until a few dry streaks remain. Don't over mix.
  • Toss the blueberries with the 1-2 teaspoons flour and then add the blueberries and flour to the batter.
  • Stir and fold gently so as not to crush the blueberries. Mix until the batter is just combined. Don't over mix.
  • Fill muffin liners about 2/3 full and sprinkle each muffin with coarse sugar (optional).
  • Bake for 16-18 minutes until the tops spring back lightly to the touch. Remove from the oven and immediately remove the muffins from the tin to cool completely on a wire rack.

Notes

Lemon zest: you can leave out the lemon zest if you don't have it on hand, but if you do have it, I encourage you to use it! It adds a very subtle bright lemon note to the muffins. 
Coarse sugar: the coarse sugar for topping is also optional. I love the craggy/crackly top it gives the muffins. You can use turbinado or regular granulated sugar in place of the coarse sugar.