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–+ servings
Blueberry Muffins
These blueberry muffins are a timeless classic, combining tender, moist crumb with bursts of fresh blueberries and a hint of citrus from orange zest. Baked until golden and lightly sugared on top, they offer the perfect balance of sweetness and tang. This recipe has an old-fashioned charm and captures the essence of homemade comfort baking, perfect for breakfast, brunch, or a cozy afternoon treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 muffins
Calories 220 kcal

Ingredients
  

  • 2 cups flour
  • ¾ cup sugar
  • 5 tsp sugar
  • ¾ tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • 2 eggs (large )
  • ½ cup vegetable oil
  • 1 tsp orange zest
  • 1 cup fresh blueberries

Instructions
 

Step 1: Preheat Oven & Prepare Pan

  • Preheat oven to 375°F (190°C).
  • Spray or grease a muffin pan.

Step 2: Mix Dry Ingredients

  • In a large bowl, whisk together flour, ¾ cup sugar, baking powder, and salt.
  • Make a well in the center.

Step 3: Mix Wet Ingredients

  • In a separate bowl, whisk together milk, eggs, oil, and orange zest.
  • Pour into the well in the dry mixture.

Step 4: Combine Batter

  • Gently stir until just combined, do not overmix.
  • Fold in blueberries.

Step 5: Fill Muffin Cups

  • Spoon batter into 10 muffin cups, filling each about ⅔ full.
  • If using a 12-cup pan, fill the two empty cups halfway with water to promote even baking.

Step 6: Add Topping & Bake

  • Sprinkle each muffin with ½ tsp sugar.
  • Bake for 23–25 minutes, until lightly browned.

Step 7: Cool & Serve

  • Remove from the pan and cool on a wire rack. Serve warm or at room temperature.

Tips

  • Use lemon zest instead of orange zest for a brighter citrus note.
  • Gently toss blueberries with a teaspoon of flour to help keep them from sinking.
  • Substitute half the oil with applesauce for a lighter texture.
  • Add 1 teaspoon vanilla extract for added aroma.
  • Fold batter minimally to avoid tough muffins—mix just until combined.
  • Sprinkle turbinado sugar on top for a crunchy bakery-style finish.
  • Swap in frozen blueberries (no need to thaw) to bake off-season.
  • Add a pinch of cinnamon or nutmeg for warm spice notes.
  • For larger muffins, fill fewer cups and increase baking time slightly.

Nutrition

Calories: 220kcalCarbohydrates: 32gProtein: 3gFat: 12.5gSaturated Fat: 2.1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7.4gCholesterol: 35mgSodium: 140mgPotassium: 105mgFiber: 1gSugar: 18gVitamin A: 60IUVitamin C: 2mgCalcium: 55mgIron: 1.1mg
Keyword Baking, blueberry muffins, breakfast, brunch, easy baking, from scratch, homemade, quick bread
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