The Best Blueberry Muffins
Tender, moist muffins with a crunchy, sugary top and overloaded with real blueberry flavor, the Very Best Blueberry Muffins are better than any bakery and a tasty way to start your day. Real ingredients, no preservatives and simple to make for breakfast on the go.
I don’t know anyone that doesn’t love a blueberry muffin and this one is the best there is. Fluffy and light, the blueberry muffin is a sweet way to start the day.
With a tender crumb and blueberry flavor baked throughout, this easy blueberry muffin recipe is the perfect addition to your cup of coffee or tea. Inspired by the very same muffin at Dunkin, you can make a big batch of these for the week ahead and skip the drive through.
How To Make the Best Blueberry Muffins
No matter the time of year, you can usually find some pretty good blueberries at the market so these are definitely a year round treat to be had.
- Whisk the flour, sugar, baking soda, baking powder and salt in a large bowl.
- Add one cup of blueberries to coat.
- In a separate bowl, whisk the oil, eggs and vanilla.
- Slowly stir the egg mixture into the flour and continue to stir until combined.
- Puree the remaining blueberries and stir the puree into the batter with the lemon zest.
- Fill the wells of a muffin tin lined with a cupcake liner 3/4 full with the batter and sprinkle with the remaining sugar.
- Bake for 25-30 minutes and then cool completely.
If you want to make 6 jumbo Texas sized muffins or even mini muffins, this recipe works for those as well!
Blueberry Muffin Ingredients
Your blueberry muffins are only as good as the ingredients you use so be sure to use the highest quality you can afford.
Blueberries – You can use fresh or frozen blueberries for this recipe but I usually lean towards fresh. If using frozen blueberries I recommend wild blueberries from Maine. They’re sweeter and tiny making them perfect for muffins. Be sure to thaw completely and drain half the blueberries before tossing with the flour mixture.
Flour – I like to use All Purpose flour for this recipe but you can use a whole wheat flour or even a gluten free flour as 1:1 substitute.
Sugar – Use granulated sugar here for the best texture.
Eggs – Large, room temperature eggs are best here. Be sure they’re large or the ratio of the batter will become unbalanced. Eggs provide structure and stability to muffins.
Canola Oil – I use canola oil because it’s economical but any neutral oil will work in this recipe. We also like to sub out the oil with melted butter on occasion.
Turbinado Sugar – Turbinado sugar, also knows as raw sugar, comes from the first pressing of the sugar can and is minimally processed. It still retains some of the molasses and doesn’t melt into batter while baking making it a great topping for cakes and muffins.
More Muffin Recipes
- Funfetti Coffee Cake Muffins
- Cranberry Orange Muffins
- Ricotta Chocolate Chip Banana Bread Muffins
- Double Chocolate Muffins
- Whole Wheat Morning Glory Muffins
Get the Recipe: The Very Best Blueberry Muffins
- 2 1/4 cups flour, I use Bob’s Red Mill Organic All-Purpose Flour
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
- 2 tablespoons turbinado sugar, or granulated sugar, for sprinkling
- Pre-heat oven to 350 degrees.
- Line 16 standard sized muffin tins with cupcake liners or coat with cooking spray and dust lightly with flour.
- Whisk the flour, sugar, baking soda, baking powder and salt in a large bowl to combine thoroughly. Add one cup of blueberries and stir to coat with the flour mixture.
- In a small bowl, whisk together the oil, eggs and vanilla. Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined being careful not to over mix.
- Puree the remaining blueberries in a food processor or blender until smooth. Stir the blueberry puree and lemon zest into the batter.
- Fill the muffin tins about 3/4 of the way full with the batter mixture, sprinkle with the remaining sugar and bake in a 350 degree oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins on a wire rack for 10 minutes.
- Muffins can be stored in an airtight container for 3-4 days and frozen for about 2 months.