Blueberry Breakfast Muffins

Name: Blueberry Breakfast Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup buttermilk; 1/4 cup vegetable oil; 1 large egg; 1 tsp vanilla extract; 1 cup fresh blueberries; 1 tsp lemon zest

Highlighted under: Sweet Comfort Bakes

I absolutely love starting my day with these delightful blueberry breakfast muffins. They are incredibly moist and bursting with fresh blueberry flavor, making each bite a delicious morning treat. The combination of a little lemon zest and fluffy batter elevates these muffins to a new level. I've found that letting the batter rest for a short time allows the flavors to meld beautifully, ensuring the muffins are even better the next day. Whether enjoyed with coffee or as an on-the-go snack, these muffins are sure to brighten your morning.

Created by

Naomi Clarke

Last updated on 2026-02-10T21:17:36.799Z

When I first decided to create these blueberry breakfast muffins, I knew I wanted them to be both light and flavorful. After a few attempts and tweaking the recipe, I discovered that using buttermilk really helped achieve that perfect texture. It creates a tender crumb, and the blueberries burst with flavor while baking. I also learned that not over-mixing the batter is key; a few lumps are perfectly fine!

Another tip that made a huge difference was cooling the muffins for a few minutes in the pan before transferring them to a wire rack. This slight pause ensures they hold their shape and texture, making them easy to handle. Trust me, you'll want a warm muffin fresh from the oven with just a hint of butter!

Why You'll Love These Muffins
Juicy blueberries that explode with flavor in every bite
A hint of lemon zest that brightens each muffin
Perfectly moist and fluffy texture, ideal for breakfast or snacks

The Importance of Ingredients

Using fresh blueberries is crucial for achieving that burst of juicy flavor in each muffin. Frozen blueberries can work in a pinch, but they tend to bleed and can make the batter overly wet. If using frozen, add them straight from the freezer to minimize this issue. Additionally, ensure your baking powder is fresh; old baking powder can lead to dense muffins that don’t rise properly.

Buttermilk not only adds moisture but also activates the baking soda, which helps your muffins rise. If you don’t have buttermilk on hand, you can make a quick substitute by combining one cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about five minutes before adding it to your batter.

Technique Tips for Perfect Muffins

When mixing your batter, remember that less is more. Over-mixing can lead to tough muffins because it develops the gluten in the flour. Mix until just combined and a few lumps remain. This technique will ensure your muffins are light and fluffy, with tenderness that’s simply irresistible.

Folding in the blueberries gently is essential. Use a rubber spatula to carefully incorporate them without squishing the berries. This will keep them intact for that delightful burst of flavor when you take a bite. If your batter is too thick, a splash of buttermilk can help loosen it up before adding the blueberries.

Ingredients

Gather these ingredients to make your perfect blueberry muffins:

Muffin Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup fresh blueberries
1 tsp lemon zest

Instructions

Follow these simple steps to make your delicious blueberry muffins:

Prepare the Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, oil, egg, and vanilla extract until combined. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to over-mix; a few lumps are okay!

Add the Blueberries

Gently fold in the fresh blueberries and lemon zest, taking care not to break the berries. This will help ensure they stay intact during baking.

Bake the Muffins

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Spoon the muffin batter into each liner, filling them about 2/3 full. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Cool and Enjoy

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature, perhaps with a dab of butter.

Pro Tips

For extra flavor, consider adding a sprinkle of cinnamon or nutmeg to the dry ingredients. You can also substitute frozen blueberries if fresh ones are not available, but adjust the baking time slightly as they may increase moisture.

Make-Ahead & Storage

These blueberry muffins are perfect for making ahead of time. You can prepare the batter the night before and refrigerate it. Just remember to let it sit at room temperature for about 15-20 minutes before baking to ensure even cooking. You can also bake the muffins and store them in an airtight container for up to three days at room temperature.

For longer storage, consider freezing the muffins. Allow them to cool completely before placing them in a zip-top bag or an airtight container. They can be frozen for up to three months. To reheat, just pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.

Serving Suggestions & Variations

These muffins are delightful served warm, perhaps with a smear of butter or a dab of cream cheese for extra richness. They also pair beautifully with a cup of hot tea or coffee for a delightful breakfast experience. For an added twist, top them with a simple glaze made from powdered sugar and lemon juice.

Feel free to get creative with your muffins! Swap out some of the blueberries for raspberries or blackberries for a mixed berry muffin. You can also add nuts like chopped walnuts or pecans for a crunchy texture, or even white chocolate chips for a bit of sweetness.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well in this recipe. Just add them straight from the freezer, but be aware that they may make the batter a bit wetter.

→ How do I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.

→ Can I make these muffins dairy-free?

Absolutely! Substitute the buttermilk with a dairy-free alternative like almond milk mixed with a splash of vinegar to mimic buttermilk. Use vegetable oil instead of butter.

→ What’s the best way to prevent muffin tops from sticking?

Using a parchment liner or lightly greasing the muffin tin can prevent sticking. Allowing them to cool for a few minutes in the pan will also help.