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Blueberry Muffins Recipe

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I’ve never been a huge fan of cake – but every now and then I get a hankering for a blueberry muffin! If you can’t find fresh blueberries on sale in your local grocery store – feel free to use frozen ones – they work just as well! Topped with a dusting of sugar, these muffins have a light crisp on the outside and loaded with super moist cake and juicy blueberries on the inside! One bite and you’ll remember what makes blueberry muffins a timeless classic!


  • 3 cups flour
  • 1 1/2 cups sugar (Plus 2 Tablespoons for dusting)
  • 1 t. salt
  • 1/2 teaspoon cinnamon
  • 4 teaspoons baking powder
  • 2 eggs (at room temperature if possible)
  • 2/3 cup milk
  • 2/3 cup vegetable oil
  • zest of 1 lemon
  • 2 cups fresh or frozen blueberries


1. Preheat your oven to 400 degrees. Grease your cupcake pan or fill with cupcake liners.

2. Stir together your flour, 1 1/2 cups sugar, salt, cinnamon, and baking powder together.

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3. In a separate bowl, mix together the wet ingredients: eggs, oil, and milk and then add to the dry mixture. Mix until all the ingredients are incorporated. Batter will be thick.

4. Fold in the blueberries and lemon zest.

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5. Fill muffin cups close to the top and dust with white sugar.

6. Bake in preheated oven for about 18 – 20 minutes or until toothpick comes out clean. Allow to cool in pan for 3-5 minutes before removing.

Recipe makes approximately 18-24 muffins depending on how much batter you use for each cup.

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