Ultimate Moist & Flavourful Blueberry Muffins
Indulge in these irresistibly soft and moist blueberry muffins, bursting with fresh flavor and perfect for any occasion. Ideal for a leisurely weekend brunch or a quick breakfast on the go, this delightful recipe combines butter and vegetable oil for an unbeatable texture. With just the right amount of sweetness and a hint of lemon zest, these muffins are sure to become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes 10 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 3/4 cup granulated sugar (150 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest of 1 lemon
- 1/2 cup vegetable oil (120 ml)
- 1/4 cup unsalted butter, melted (60 g)
- 2 large eggs
- 1/2 cup milk (120 ml)
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries (250 g)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- 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 combined.
- Gradually add wet ingredients to dry ingredients; stir gently until just mixed—avoid over-mixing.
- Fold in blueberries carefully. Scoop batter into the muffin tin.
- Bake for 20-25 minutes or until a toothpick comes out clean from the center of a muffin.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 322
- Sugar: 15g
- Sodium: 216mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 54mg