With just a few basic ingredients, these blueberry muffins come together quickly and easily, offering that classic blueberry muffin taste that is so comforting and sweet, with a hint of zing from some lemon zest. This recipe works with fresh or frozen blueberries, so you can make these crowd-pleasing treats at any time of the year. Plus your kitchen will smell amazing as they are baking!
Last weekend, we had a cherished (and rare, these days) lazy Saturday morning, and I asked the kids if they wanted blueberry muffins for breakfast, since we had some blueberries in the freezer. Yes, they definitely wanted them. “But,” said my daughter, “can you not make them too healthy this time?” Oh…by healthy, I guess she was referring to the wholesome blueberry muffins I sometimes make, which are really tasty, but are more crunchy, (probably more nutrient-rich), and less like cake.
Well, it’s all about balance in life, so I indulged her and made these yummy, fluffy, and classically delicious blueberry muffins. And yet they are not really unhealthy, much healthier than some muffins, in that they are homemade, with high quality ingredients, including fruit, and no preservatives. And we enjoyed every last one of them! If you are looking for a basic, simple, reliable, and delicious recipe for blueberry muffins, this is a great one. Even better when you can enjoy them warm, right out of the oven, in a warm, cozy room or on a sunny porch.
The recipe I use for these muffins is based on one from my well-loved Better Homes and Gardens New Cook Book, Tenth Edition, that I have had for many years. The only thing I change when I make these, is that I use melted butter instead of cooking oil, because I really like the flavor of butter from grass-fed cows. Frozen blueberries work great, when fresh ones aren’t available. And the lemon zest adds a great blast of flavor, which we really appreciate. If you don’t like lemon, you can certainly leave that part out.
We are getting closer and closer to feeling like spring here. The temperatures have been warm and cold, changing almost daily, but those warm days feel so good. And the colors outside are starting to brighten. The sunlight is more vivid, the grass is starting to turn a fresh, bright green, and the daffodils are starting to bloom. I hope you are all having a great week!
Classic Blueberry Muffins
- 1 and 3/4 cups of all-purpose, unbleached flour
- 1/3 cup of sugar
- 1/4 teaspoon of salt
- 2 teaspoons of baking powder
- 1 egg, beaten
- 3/4 cup of milk
- 1/4 cup of unsalted butter, melted
- 3/4 cup of blueberries, fresh or frozen
- 1 teaspoon of finely grated lemon peel (lemon zest), optional
Preheat your oven to 400 degrees Fahrenheit. Lightly grease a muffin tin, or line with paper baking cups.
Heat the butter in a small pan on the stove until just melted. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Make a well in the center of the bowl. In a medium bowl, combine the egg, milk, and melted butter. Pour the wet ingredient mixture all at once into the well in the center of the dry mixture bowl. Stir until all the ingredients are just combined. The batter will be a little lumpy. Fold in the blueberries and lemon zest, and stir gently until just combined. Spoon the batter evenly into the 12 muffin cups. Bake at 400 degrees for about 20 minutes, or until the muffins are golden. Remove the muffins from the tin to cool. Serve warm. Enjoy!
This recipe is adapted from the Better Homes and Gardens New Cookbook, Tenth Edition.