Description
Delicious homemade blueberry muffins featuring fresh blueberries, a hint of almond and lemon zest, and a light, fluffy texture. Perfectly golden and slightly sweet, these muffins are easy to make and ideal for breakfast or a snack.
Ingredients
Fruit
- 1 ½ cups (280g) fresh blueberries
Dry Ingredients
- 2 cups (240g) all-purpose flour (divided)
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 2 tablespoons coarse sparkling sugar (optional)
Wet Ingredients
- ½ cup (113g) unsalted butter (softened)
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Zest of 1 small lemon
- ½ cup (125g) plain milk
Instructions
- Prep the oven and muffin pan. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray to prevent sticking.
- Coat the blueberries. In a small bowl, gently toss the fresh blueberries with 1 tablespoon of the flour until evenly coated. This helps to keep them from sinking to the bottom during baking. Set aside.
- Mix the wet ingredients. Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium-high speed for 2 to 3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, blend in the vanilla extract, almond extract, and lemon zest until fully combined.
- Add the dry ingredients and milk. Mix in the baking powder, sea salt, and half of the remaining flour until just combined. Add the milk and continue mixing until just combined. Finally, add the remaining flour and mix lightly, being careful not to over-mix the batter.
- Fold in the blueberries. Using a spatula, gently fold the flour-coated blueberries into the batter until evenly distributed.
- Bake. Evenly divide the batter into the prepared muffin cups, filling each about ¼ cup full. Sprinkle the tops with sparkling sugar if desired. Bake for 20 to 25 minutes, or until the muffins turn lightly golden and a toothpick inserted into the center comes out clean.
- Cool. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your fresh blueberry muffins!
Notes
- Coating the blueberries with flour prevents them from sinking to the bottom.
- Using both vanilla and almond extract adds depth to the flavor.
- If you prefer sweeter muffins, sprinkle the tops with coarse sparkling sugar before baking.
- Be careful not to over-mix the batter to keep muffins tender and light.
- Fresh blueberries can be substituted with frozen ones; just do not thaw to avoid sogginess.