Blueberry Muffins
A small batch blueberry muffin recipe perfect for cozy mornings, yielding six bakery-style muffins packed with juicy berries and a hint of lemon.
Servings: 6 muffins
Calories: 180kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Measure by spooning and leveling.
- 1.5 teaspoons baking powder Ensure it's fresh for proper rising.
- a pinch none salt Enhances flavor.
- 1/3 cup sugar You can adjust sweetness to taste.
Wet Ingredients
- 1 none egg Bring to room temperature.
- 1/2 cup milk Can use any preferred type of milk.
- 4 tablespoons melted butter Can substitute with neutral oil.
- 2 tablespoons Greek yogurt Adds moisture to muffins.
- 1 teaspoon vanilla extract Vanilla enhances flavor.
- 1 cup blueberries Fresh or frozen; if frozen, toss lightly in flour.
- 1 teaspoon lemon zest Brightens the flavor of the muffins.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, whisk together the dry ingredients: flour, baking powder, salt, and sugar.
- In another bowl, mix the wet ingredients: egg, milk, melted butter, Greek yogurt, and vanilla.
- Combine the wet and dry ingredients gently until just mixed. Do not overmix.
- Fold in the blueberries and lemon zest using a gentle scoop and turn motion.
- Let the batter rest for 10 minutes.
Baking
- Grease your muffin pan or line with papers.
- Fill each muffin cup almost to the top with batter.
- Optionally, brush tops with a little milk and sprinkle coarse sugar.
- Bake on the middle rack for 16 to 18 minutes until centers are springy and a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a rack.
Notes
For best results, ensure all ingredients are at room temperature. Muffins can be frozen for up to 3 months. Reheat in a 300°F oven.