Recipe: Fluffy, Sky-High Blueberry Muffins

Southwest Michigan Kids

These have turned into our default breakfast muffins. They are so perfect and versatile, it's hard to not devour the whole dozen in a single sitting. We've made them with blueberries and lemon zest, raspberries and peaches, and chocolate chips so far. They'd also be delicious with cherries and chocolate chunks, apples and cinnamon, pear and ginger, lemon and poppy dream up the perfect combo for your family's tastes.


Makes: 12 regular-sized muffins


  • 3 cups all purpose flour (scooped and leveled) + 2 tsp for coating blueberries

  • 4 tsp baking powder (make sure it's fresh)

  • 1/2 teaspoon salt

  • 1 cup granulated sugar

  • zest of one lemon

  • 2 eggs (room temperature)

  • 1 cup buttermilk

  • 1/2 cup vegetable/coconut oil

  • 1 1/2 cups blueberries

  • turbinado sugar (for sprinkling, optional)


- Preheat oven to 425 degrees and line muffin tin with paper liners

- Whisk flour, baking powder and salt in a medium bowl

- Add lemon zest to sugar in a large bowl and mix with fingers until fragrant

- Add eggs and combine well, then add buttermilk and vegetable oil (I use a wooden spoon for the whole recipe)

- Add dry ingredients to wet mixture, stirring until just combined

- Toss blueberries with 2 tsp flour until coated, then fold into batter

- Scoop batter evenly into muffin tin; it should reach almost to the top

- Sprinkle with turbinado sugar and bake at 425 for 5 minutes

- Reduce heat to 375 and bake for an additional 10-13 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean

- Remove from the tin as soon as you can touch them and cool on a wire rack


- Kids can help with the ingredient additions, mixing, scooping and sprinkling sugar

​- These are best the same day but keep well in an airtight container for up to three days.

Adapted from Sally's Baking Addiction

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