Easy Blueberry Muffin Recipe
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
This easy blueberry muffin recipe is bursting with fresh delicious blueberries and has a crisp, sugary top. Blueberries are full of vitamins and are a great way to start the day, especially when found in a muffin. Creamy, moist, and soft, these delightful muffins are the perfect thing to make for breakfast or an afternoon snack.
Easy Blueberry Muffin Recipe
This recipe calls for heavy cream which delivers a rich decadent flavor that can’t be beat! In addition, I also love the delightful addition of the lemon zest, which adds a little kick that is the perfect accent to the berries. There are several berry farms around my hometown and our family loves togo berry picking. When we go picking, the kids know that some of their favorite baked goods are going to be happening!
This blueberry muffin recipe makes 20 small muffins or 6 giants ones. It could also be used to create a blueberry bread loaf. The recipe is better than an I have tried due to the additions of the lemon and cream, and the crunchy sugary topping is a wonderful touch!
How to Store Muffins
You can enjoy these muffins for days, weeks and even months to come (if they last that long!) They keep easily, using these tips:
- allow muffins to cool in the tin for a few minutes before transferring to a wire rack.
- enjoy warm or room temperature.
- store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture.
- to freeze, wrap muffins in plastic wrap and place them in a freezer bag to store up to 3 months.
- to thaw, bring to room temperature (about 3-4 hours).
- to warm, preheat oven to 350 degrees and bake 3 minutes.
Easy Blueberry Muffin Recipe
This easy blueberry muffin recipe is bursting with flavor. Soft, moist, and the perfect muffin top, these blueberry muffins are an easy breakfast recipe and make a great snack!
Ingredients
- 4 eggs
- 119 grams heavy cream (1/2 qt)
- 3 grams lemon zest, finely grated (1/2 tsp)
- 340 grams granulated sugar (12 oz)
- 21 grams baking powder (1 1/2 Tbsp)
- 680 grams cake flour (1.5 lbs)
- 8 grams Kosher salt (1/2 Tbsp)
- 454–680 grams fresh blueberries (1-1.5 lbs)
- 227 grams unsalted butter (8 oz)
- 12 grams sanding sugar (1 Tbsp)
Instructions
- Whisk the eggs, cream, and lemon zest together by hand.
- Sift the dry ingredients together. Add blueberries, tossing to coat them evenly with the flour mixture.
- Add the dry ingredients to the egg mixture and stir until about two-thirds mixed. Add the melted butter and finish mixing.
- Portion into greased muffing cups and dust with sanding sugar. Bake at 375 degrees for 15-18 minutes.
There’s nothing like a hot cup of coffee and these scrumptious blueberry muffins. While you’re baking be sure to visit these other favorite quick bread recipes:
Best Banana Bread
Best Chocolate Chip Muffins
Cranberry Scones
Pumpkin Chocolate Chip Muffins
Thanks so much for visiting me today, for more inspiration, follow me on Instagram, Pinterest, LIKEt
Be sure to save this pin to your baking board
Hi, for the blueberry muffin recipe you say 1 – 1.5 blueberry. Is that 1 lbs or 1 cup.
Thanks!
Thank you for pointing that out! I’ve updated the recipe. It’s lb! Happy baking, I hope you enjoy!