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Favorite Blueberry Muffins | Recipe via DisplacedHousewife Rebecca Firth

Best Ever Homemade Blueberry Muffins (Super Easy!)

These Perfect Easy Blueberry Muffins are a cozy classic with just 12 basic ingredients, no fancy ingredients, no crazy technique but HELLA delicious flavor. They're SUPERRRRR moist, loaded with juicy blueberries and the most tender crumb. Enjoy! xo
5 from 6 reviews
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Prep Time: 10 minutes
Resting Time: 30 minutes
Course: Breakfast
Cuisine: Muffins
Keyword: Blueberry, Muffins, Breakfast, Lemon, Brunch
Servings: 15

Ingredients

For the Muffin

  • 3/4 cup (144 g) granulated sugar
  • 2 tablespoons lemon zest
  • ½ cup (118 ml) olive oil
  • 2 large eggs (room temperature)
  • 2/3 cup (163 g) full fat sour cream (room temperature)
  • 1 cup (236 ml) whole milk (room temperature)
  • 1 teaspoon almond extract
  • 2 cups + 2 tablespoons (281 g) all-purpose flour (how to measure flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 ¾ cups (9 oz/256 g) blueberries (fresh or frozen, see note above in Before We Get Started)

To Garnish

  • 1/3 cup granulated sugar
  • 1 lemon zest ( optional)

Instructions

  • In the bowl of an electric stand mixer fitted with the paddle attachment add the sugar and lemon zest and run the machine on low for 1 minute. Take a big whiff, it smells delicious. With the mixer on low slowly stream in the olive oil. Add the eggs, one at a time, making sure the first is well blended before adding in the second. Scrape the sides and bottom of the bowl to make sure everything is well blended. Add in the sour cream and run the mixer on low for 1 minute or until well blended. With the machine on low, stream in the milk and almond extract and run the machine for 1 minute more. Again scrape the sides and bottom of the bowl to make sure everything is well blended.
  • In a medium bowl whisk together the dry ingredients: flour, baking soda, baking powder and salt. Add to the wet ingredients and stir until just barely blended. Let sit for 30 minutes.
  • Preheat the oven to 375℉ (190°C) and place a rack in the top 1/3 of the oven, at least 6-inches from the heat source. Line every other muffin well with a muffin liner.
  • To make the garnish, in a small bowl, combine the granulated sugar with the lemon zest and massage them together. Set aside.
  • Fold the blueberries into the muffin batter and then fill every other muffin liner at least 3/4 full. Sprinkle the lemon sugar evenly over the muffin tops; about 1 teaspoon of lemon sugar per muffin.
  • Bake for 20-23 minutes in the top third of the oven or until a toothpick comes out clean and/or they bounce back when gently pressed in the center. For best results, bake one tin at a time. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out and transfer to a cooling rack.

Notes

Mixer vs Your Arms

The lemon blueberry muffins recipe instructions include using an electric mixer (or hand mixer). However, feel free to use a large bowl and a rubber spatula to mix the muffin batter.

Make Ahead

The blueberry muffin batter can be stored in an airtight container in the fridge overnight and then the muffins can be portioned out and baked in the morning. 

Storage

Store muffins at room temperature in an airtight container.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo