Ingredients
Method
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with butter.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, buttermilk, egg, vanilla extract, and lemon zest (if using). Stir until well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix, as this can result in dense muffins.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise and form their signature dome shape.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Use fresh blueberries for the best texture and flavor. Avoid overmixing the batter to prevent tough muffins. For an extra touch, add a streusel topping before baking.
