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easy-homemade-blueberry-muffins-recipe---bakery-style-in-30-mins-_feature

Easy 30 Minute Bakery Blueberry Muffins: A Quick Homemade Recipe

These easy 30-minute bakery-style blueberry muffins are fluffy, moist, and bursting with juicy blueberries. Perfect for breakfast or a snack, this beginner-friendly recipe requires no chilling time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (optional)

Method
 

Instructions
  1. Preheat your oven: Set it to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In another bowl, mix the melted butter, buttermilk, egg, vanilla extract, and lemon zest until well combined.
  4. Combine mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
  5. Add blueberries: Fold in the fresh blueberries gently to avoid crushing them.
  6. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results, but frozen can be used without thawing. Avoid overmixing the batter to keep muffins fluffy. Store in an airtight container for up to 3 days or freeze for up to 3 months.