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A batch of freshly baked blueberry muffins on a white table.

Ultimate Moist & Flavourful Blueberry Muffins

Delightfully soft and bursting with fresh blueberry flavour, these muffins are perfect for a relaxed weekend brunch or a quick breakfast on the go. The magic blend of butter and vegetable oil brings an exceptional balance of flavour and moisture.
5 from 8 votes
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Course: Baking
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 10 Muffins
Author: Deborah Rainford

Ingredients

  • 240 g (2 cups) all-purpose flour
  • 150 g (¾ cup) granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Zest of 1 lemon
  • 120 ml (½ cup) vegetable oil
  • 60 g (¼ cup) unsalted butter, melted
  • 2 large eggs, room temperature
  • 120 ml (½ cup) milk, room temperature
  • 1 teaspoon vanilla extract
  • 250 g (1 ½ cups) fresh or frozen blueberries

Instructions

Preheat Oven and Prep Muffin Tin

  • Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease with butter.

Mix Wet and Dry Ingredients Separately

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
  • In a separate bowl, mix the vegetable oil, melted butter, eggs, milk, and vanilla extract.

Combine Wet and Dry Ingredients

  • Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Over-mixing can result in tough dry muffins.

Fold in Blueberries, Fill Muffin Tin and Bake

  • Gently fold the blueberries into the batter.
  • Scoop the batter into the prepared muffin tin. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Cool and Serve

  • Remove from the oven and let the muffins cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

Notes

  • Butter & Oil: This recipe uses both butter and vegetable oil. Butter is unbeatable for flavour, while oil ensures a moist crumb.
  • Frozen Blueberries: You can use frozen blueberries in this recipe. No need to thaw them before adding them to the batter. This may slightly increase the baking time.
  • Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Calories: 322kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 257mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 231IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
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