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Easy Blueberry Muffins

Tall, bakery-style blueberry muffins with a moist buttermilk crumb, juicy berries that don't sink, and a crunchy sugar top.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 265
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 1/2 cups all-purpose flour .
  • 1 tbsp baking powder .
  • 1/2 tsp baking soda .
  • 1/2 tsp fine salt .
  • 1/4 cup vegetable oil .
  • 1 cup granulated sugar .
  • 2 large eggs at room temperature
  • 1 cup buttermilk at room temperature
  • 1 tsp vanilla extract .
  • 1 tbsp lemon zest .
  • 1 1/2 cups blueberries tossed in 1 tbsp flour
  • 2 tbsp turbinado sugar for topping
  • 1/2 tsp cinnamon optional

Equipment

  • Standard 12-cup muffin tin .
  • Paper liners or nonstick spray .
  • Two large mixing bowls .
  • Whisk and rubber spatula .
  • Ice cream scoop or large spoon .
  • Cooling rack .

Method
 

  1. Preheat oven to 425°F. Line a 12-cup muffin tin.
  2. Whisk flour, baking powder, baking soda, and salt. Toss blueberries in 1 tbsp flour.
  3. Whisk butter, oil, and sugar; whisk in eggs, then buttermilk, vanilla, and lemon zest.
  4. Fold wet into dry just until combined; gently fold in berries.
  5. Fill cups nearly full; sprinkle with turbinado sugar.
  6. Bake 5 minutes at 425°F, reduce to 375°F (don't open the door), and bake 14-16 minutes more.
  7. Cool 5 minutes in tin, then transfer to a rack.