Simple Blueberry Muffins (So Moist!)
Print Pin VideoThese simple blueberry muffins are soft, fluffy, and packed with juicy blueberries in every bite. With a light, tender crumb and topped with a simple cinnamon sugar topping, these muffins have just the right amount of sweetness, making them perfect for breakfast, a snack, or a sweet treat with your coffee.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cinnamon Topping
- 2½ tbsps white granulated sugar
- 1 tsp ground cinnamon
Blueberry Muffins
- 1¾ cups (210 g) all-purpose flour
- 2 tsps baking powder
- ½ tsp salt
- ¾ cup (150 g) white granulated sugar
- 1 large egg - room temperature
- ¼ cup (45 g) unsalted butter - melted
- ¼ cup (52 g) unflavoured vegetable oil - I use canola oil
- ¾ cup (180 g) milk - room temperature
- 2 tsps vanilla essence/extract
- 2 tsps lemon zest
- 3 tsps lemon juice
- 1½ cups (225 g) blueberries - fresh or frozen (do not thaw if using frozen blueberries) divided into 1 cup (150g) and ½ cup (75g)
Instructions
- Preheat oven to 425℉ (220℃) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.
- Prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Stir well and set aside.
- Next, sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.
- In a large bowl, combine the sugar, egg, butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.
- Add the pre-sifted dry ingredients to the wet ingredients, and using a spatula, gently fold until just combined. Do not overmix.
- To finish off the batter, add in 1 cup (150g) of the blueberries and gently fold with a spatula until just combined. Do not overmix.
- Distribute the batter evenly among the muffin liners—they should be about ¾ full. Evenly sprinkle the cinnamon sugar mixture prepared earlier on top. Finish by dotting the remaining ½ cup (75g) of blueberries over the tops of the muffins, gently pressing them into the batter while keeping them visible.
- Bake for 8 minutes at 425℉ (220℃). Then, without removing the muffins from the oven, reduce the temperature to 350℉ (180℃) and bake for an additional 10–12 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the tray for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Video
Notes
Note 1. The fan-forced (convection) function cooks food faster, so if baking in this mode then you will need to decrease the baking temperature to 400℉ (200℃) for the initial 8 minutes of baking time, and then reduce the temperature to 320℉ (160℃) for the remaining cook time to ensure your muffins don't overbake.
Nutrition
Calories: 233kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 178mg | Potassium: 65mg | Fiber: 1g | Sugar: 19g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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