Classic Blueberry Muffins

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ELIZABETH

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classic blueberry muffins

This spin on the famous Jordan Marsh Blueberry Muffins is the recipe you need if you’re looking for a classic, tried-and-true recipe that everyone in your family is sure to love 

These blueberry muffins are easy to make and perfect for breakfast, snacks, or anytime you want a quick and tasty treat. With just a few simple steps, you’ll be on your way to baking up some delicious blueberry goodness! 

Ingredients

  • Butter: You’ll need 8 tablespoons of unsalted butter. You want your butter to be at room temperature so make sure you take it out of the fridge a bit earlier.
  • Sugar: Add ¾ cup of white sugar and reserve 2 extra tablespoons to sprinkle on top of your blueberry muffins before baking them.
  • Eggs: You’ll also need 2 eggs
 for this recipe. Eggs will make your blueberry muffins super light and fluffy but you can use flax eggs if you prefer.
  • Vanilla extract: Add 2 teaspoons of good-quality vanilla extract.
  • Lemon: Add around 2 teaspoons of lemon zest. You want it to be tangy so make sure you get a fresh lemon.
  • Flour: For your blueberry muffin batter, you’ll need 2 spooned and leveled cups of flour, plus 1 extra tablespoon, reserved.
  • Baking Powder: You’ll need around 2 teaspoons of baking powder
.
  • Milk: Add ½ cup of milk. I use almond milk but you can put any milk of your choice.
  • Blueberries: You’ll need 2 cups of blueberries. Rinse and drain them, and keep some to add on top of your blueberry muffins before baking. 
  • Salt: Add ½ teaspoon of salt.


Check out the printable recipe card below for the recipe and detailed instructions.

classic blueberry muffins top view

How To Make Classic Blueberry Muffins

  1. Preheat the oven to 375F. Line a 12-cup standard muffin tin with cupcake liners.
  2. Cream the butter and 3/4 cup sugar for about 2 minutes until they’re light and fluffy.
  3. Add the eggs, one at a time, and beat well after each addition.
  4. Add your vanilla extract and lemon zest and beat until mixed in.
  5. Sift together the flour, salt, and baking powder, and add them to the creamed mixture alternately with the milk (this is important for the final texture, don’t skip it). Do not over-mix the flour.
  6. Fold the blueberries into the batter.
  7. Evenly fill the cupcake liners with batter. Sprinkle the tops of the muffins each with a big pinch of sugar.
  8. Bake at 375 degrees for about 30-35 minutes.
  9. Remove your blueberry muffins from the tin and cool for at least 30 minutes.

If you’re looking for more muffin recipes to try then I recommend this delicious Healthy Chocolate Banana Bread Mini Muffins Recipe.

Cooking Time

45 minutes.

Prepping the batter for your blueberry muffins will only take around 15 minutes, then you can sit and relax for the remaining 30 minutes while they bake.

classic blueberry muffins closeup

Storing

You can store your blueberry muffins (uncovered, or they’ll be too moist) for 24 hours. That’s if they last that long of course!

Yield

This recipe makes 12 muffins.

Print
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Classic Blueberry Muffins Recipe


Description

These classic blueberry muffins are easy to make and perfect for breakfast, dessert, or anytime you want a quick and tasty treat.


Ingredients

Units Scale
  • 8 tablespoons unsalted butter at room temperature
  • 3/4 cup + 2 tablespoons white sugar (reserve the 2 tbsp sugar to sprinkle on top before baking)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest (from a fresh lemon)
  • 2 cups flour, spooned & leveled (plus 1 tablespoon, reserved)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 cups blueberries, rinsed & drained, divided

Instructions

  1. Preheat the oven to 375F. Line a 12 cup standard muffin tin with cupcake liners.
  2. Cream the butter and 3/4 cup sugar for about 2 minutes until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add vanilla extract and lemon zest and beat until mixed in.
  5. Sift together the flour, salt, and baking powder, and add them to the creamed mixture alternately with the milk (this is important for the final texture, don’t skip it). Do not over-mix the flour.
  6. Fold the blueberries into the batter.
  7. Evenly fill the cupcake liners with batter. Sprinkle the tops of the muffins each with a big pinch of sugar.
  8. Bake at 375 degrees for about 30-35 minutes.
  9. Remove your blueberry muffins from the tin and cool for at least 30 minutes.

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Hi, I'm Elizabeth

I teach you how to be healthier without extremes, so you can live more and obsess less.

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