Ultimate Moist Blueberry Muffins (Print-Friendly Version)

Soft, moist muffins packed with blueberry goodness.

# What You’ll Need to Make This:

→ Dry Ingredients

01 - 240 g all-purpose flour
02 - 150 g granulated sugar
03 - 2 teaspoons baking powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - Zest of 1 lemon

→ Wet Ingredients

07 - 120 ml vegetable oil
08 - 60 g unsalted butter, melted
09 - 2 large eggs, room temperature
10 - 120 ml milk, room temperature
11 - 1 teaspoon vanilla extract

→ Add-ins

12 - 250 g fresh or frozen blueberries

# How to Prepare:

01 - Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners or grease with butter.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
03 - In a separate bowl, mix the vegetable oil, melted butter, eggs, milk, and vanilla extract.
04 - Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Over-mixing can result in tough, dry muffins.
05 - Gently fold the blueberries into the batter. Scoop the batter into the prepared muffin tin.
06 - Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
07 - Remove from the oven and let the muffins cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

# Extra Tips:

01 - This recipe uses both butter and vegetable oil. Butter provides flavor, while oil ensures a moist crumb.
02 - You can use frozen blueberries without thawing. This may slightly increase baking time.
03 - Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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