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easy-homemade-blueberry-muffins-recipe---bakery-style-in-30-mins-_feature

Easy 30 Minute Bakery Blueberry Muffins – Quick Homemade Recipe

These bakery-style blueberry muffins are perfect for busy mornings or a delightful afternoon snack. With a tender crumb and bursts of juicy blueberries, they’re a family favorite that’s easy to make and impossible to resist.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (optional, for brightness)

Method
 

Instructions
  1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In another bowl, mix the melted butter, buttermilk, egg, vanilla extract, and lemon zest until well combined.
  4. Fold in blueberries: Gently fold the blueberries into the dry ingredients, ensuring they are evenly coated. This helps prevent them from sinking to the bottom of the muffins.
  5. Mix batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  6. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and domed.
  8. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Use fresh blueberries for best results. If using frozen, do not thaw them first. Avoid overmixing the batter to keep the muffins light and airy. For taller muffins, start baking at 400°F (200°C) for the first 5 minutes, then reduce the temperature to 375°F (190°C) for the remaining time.