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+ servings

Blueberry Muffins

My favorite recipe for bakery-style blueberry muffins
5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 275 kcal


  • 12-count muffin pan


  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 cup vegetable oil
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tbsp. vanilla extract
  • 1 tsp. lemon juice
  • ¾ cup whole milk
  • 1 cup fresh or frozen blueberries
  • coarse sugar (turbinado sugar), for sprinkling the tops


  • Preheat oven to 425°F and spray a 12-count muffin pan with non-stick cooking spray.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl whisk together the oil, sugars, eggs, vanilla, lemon juice, and milk.
  • Add the dry ingredients to the wet ingredients.
  • Pour the batter evenly into the muffin tins, filling close to the top. Top with a heaping tablespoon of fresh or frozen blueberries. (Or fold rinsed and dried fresh or frozen blueberries into the batter before adding to the muffin pan.)
  • Sprinkle the tops generously with coarse sugar. Bake in the preheated oven for 5 minutes.
  • With the muffins still in the oven, reduce the temperature to 375°F and continue baking for 15-20 minutes, until set and a toothpick comes out clean.


Store blueberry muffins covered on the counter for 1 week.
See post for freezing instructions. 


Calories: 275kcal
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