Best Fresh Blueberry Muffins with Lemon Zest
Tender, fluffy muffins bursting with fresh blueberry flavor and bright lemon zest. These bakery-style muffins get their exceptional moisture from canola oil and feature both whole berries and pureed blueberries for intense fruit flavor throughout. The turbinado sugar topping adds a delightful crunch. Perfect for breakfast, brunch gatherings, or afternoon snacks with coffee.
Ingredients
- 2 ¼ cups flour
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 3 large eggs, at room temperature
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
- 2 tablespoons turbinado sugar, for sprinkling
Instructions
- 1
Preheat oven to 350 degrees
- 2
Line 16 standard muffin tins with cupcake liners or coat with cooking spray and dust lightly with flour
- 3
Whisk flour, sugar, baking soda, baking powder and salt in a large bowl to combine thoroughly
- 4
Add one cup of blueberries and stir to coat with flour mixture
- 5
Whisk together oil, eggs and vanilla in a small bowl
- 6
Add egg mixture to flour mixture and stir until thoroughly combined being careful not to over mix
- 7
Puree remaining blueberries in food processor or blender until smooth
- 8
Stir blueberry puree and lemon zest into batter
- 9
Fill muffin tins about 3/4 full with batter
- 10
Sprinkle with remaining sugar
- 11
Bake for approximately 25-30 minutes or until toothpick inserted into center comes out clean
- 12
Cool muffins on wire rack for 10 minutes
Tips
Coat blueberries in flour before mixing to prevent them from sinking to the bottom during baking
Don't overmix the batter - stir just until ingredients are combined to keep muffins tender
Room temperature eggs mix more easily and create better texture
Good to Know
Store in airtight container for 3-4 days
Can be made day ahead, store covered
Serve warm or at room temperature
Common Mistakes
Don't overmix batter to avoid tough muffins
Coat berries in flour to prevent sinking
Use room temperature eggs for better mixing
Substitutions
FAQ
Can I use frozen blueberries instead of fresh?
Yes, but don't thaw them first and toss with a bit of extra flour to prevent bleeding into the batter.
How long do these muffins keep fresh?
Store in an airtight container for 3-4 days at room temperature or freeze for up to 2 months.
Can I make mini muffins with this recipe?
Yes, reduce baking time to 12-15 minutes and check with a toothpick for doneness.