Ultimate Moist & Flavourful Blueberry Muffins
Indulge in the Ultimate Moist & Flavourful Blueberry Muffins, a delightful treat perfect for any occasion! These muffins are not only soft and fluffy but also bursting with fresh blueberries and a hint of zesty lemon. The unique blend of butter and vegetable oil guarantees a balanced flavor and moisture that will keep you coming back for more. Whether you’re seeking a quick breakfast on the go or an enjoyable snack for gatherings, this easy recipe is sure to impress. Plus, they freeze well, making them a convenient option for busy mornings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 240 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 120 ml (1/2 cup) vegetable oil
- 60 g (1/4 cup) unsalted butter, melted
- 2 large eggs (room temperature)
- 120 ml (1/2 cup) milk (room temperature)
- 250 g (1 1/2 cups) fresh or frozen blueberries
Instructions
- Preheat the oven to 180°C (350°F). Line a muffin tin with liners or lightly grease it.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In another bowl, mix vegetable oil, melted butter, eggs, milk, and vanilla extract until smooth.
- Gradually combine the wet ingredients with dry ingredients using a rubber spatula; stir until just mixed—lumps are okay.
- Gently fold in blueberries until evenly distributed.
- Fill muffin cups two-thirds full with batter.
- Bake for about 25 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the tin for five minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (90g)
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg