Delicious and moist blueberry muffins are a great way to start the day! These fluffy, buttery blueberry muffins, sprinkled with a hint of cinnamon or lemon zest, are sure to tantalize your taste buds. They are quick and easy to make and a great addition to any breakfast table.

Here’s how to make them:

1. Preheat oven to 425°F. Grease or line a muffin tin with 10-12 paper baking cups.
2. In a medium bowl, mix together flour, baking powder, baking soda, salt, and cinnamon or lemon zest.
3. In a standing mixer, blend together softened butter, sugar, honey, and either cinnamon or lemon zest. Beat until light and fluffy.
4. Next, add eggs one at a time, beating well after each addition.
5. Add the vanilla.
6. Beat in half of the dry ingredients until combined.
7. Add buttermilk and beat until combined.
8. Add in the other half of the dry ingredients and beat slowly or fold by hand until just combined.
9. Carefully fold in the blueberries.
10. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
11. Bake for 5 minutes, then reduce the oven temperature to 375°F.
12. Bake for an additional 8-13 minutes, or until a toothpick inserted into the center of the muffin comes out clean or with just a few moist crumbs.
13. Allow to cool in the pan before turning out onto wire racks.

These muffins are best enjoyed the day they are made, but can be stored in the freezer in an airtight container for up to 2 months. To thaw, either leave them on the counter, still covered, or overnight in the fridge.

Frequently Asked Questions:

Q: What makes these blueberry muffins so delicious?
A: The combination of butter, sugar, honey and either cinnamon or lemon zest makes these muffins irresistible. The perfect balance of sweetness and flavor pairs perfectly with the blueberries, creating moist and tender muffins that you won’t be able to resist.

Q: What types of ingredients are best to use when making blueberry muffins?
A: All-purpose flour, baking powder, baking soda, salt, butter, sugar, honey, eggs, vanilla extract and buttermilk are all essential ingredients when making these muffins. For the added flavor, either a hint of cinnamon or lemon zest will do the trick. You’ll also need at least one cup of fresh or frozen blueberries.

Q: What is the best way to store blueberry muffins?
A: These muffins are best enjoyed the day they are made, but can be stored in the freezer in an airtight container for up to two months. To thaw, leave them on the counter, still covered, or overnight in the fridge for best results.

Easy Blueberry Muffins

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Recipe by Dish Lingo Course: DessertCuisine: AmericanDifficulty: Easy

Yield

12

Muffins

Prep time

10

minutes

Cooking time

18

minutes

Total time

28

minutes

Delicious and moist blueberry muffins are a great way to start the day!

Ingredients

• 1 cup 1 all-purpose flour (or gluten-free flour)

• 1/2 teaspoon 1/2 salt

• 1 1/2 teaspoons 1 1/2 baking powder

• 1/2 teaspoon 1/2 baking soda

• 1 teaspoon 1 cinnamon (optional)

• 1 teaspoon 1 lemon zest (Optional)

• 1/3 cup 1/3 butter, softened

• 2 large 2 eggs, room temperature

• 1 teaspoon 1 pure vanilla extract

• 1/2 cup 1/2 buttermilk

• 1/2 cup 1/2 sugar

• 1 cup 1 blueberries (if using frozen, do not thaw)

• 2 tablespoons 2 coarse sugar, for sprinkling

Directions

• Preheat oven to 425°F. Grease or line a muffin tin with 10-12 paper baking cups.
• In a medium bowl, mix together flour, baking powder, baking soda, salt, and cinnamon or lemon zest.
• In a standing mixer, blend together softened butter, sugar, honey, and either cinnamon or lemon zest. Beat until light and fluffy.
• Next, add eggs one at a time, beating well after each addition.
• Add the vanilla.
• Beat in half of the dry ingredients until combined.
• Add buttermilk and beat until combined.
• Add in the other half of the dry ingredients and beat slowly or fold by hand until just combined.
• Carefully fold in the blueberries.
• Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
• Bake for 5 minutes, then reduce the oven temperature to 375°F.
• Bake for an additional 8-13 minutes, or until a toothpick inserted into the center of the muffin comes out clean or with just a few moist crumbs.
• Allow to cool in the pan before turning out onto wire racks.
• These muffins are best enjoyed the day they are made, but can be stored in the freezer in an airtight container for up to 2 months. To thaw, either leave them on the counter, still covered, or overnight in the fridge.