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Blueberry Muffins

Blueberry muffins with deep-purple wild berry bursts and a golden dome, baked and then finished with a thin lemon glaze that sets slightly at the edges. Tender, moist crumb comes from oil and buttermilk, with frozen wild blueberries folded in for intense flavor in every crack.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.75 cup sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 tbsp flour for tossing blueberries
Wet ingredients
  • 2 eggs large
  • 0.5 cup neutral oil (not butter — lighter crumb)
  • 0.75 cup buttermilk
  • 1 tsp vanilla
Blueberries
  • 1.5 cup wild blueberries (frozen — smaller, more intense)
Lemon glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and line a 12-cup muffin tin.
  2. Whisk all-purpose flour, sugar, baking powder, and salt together in one bowl.
Mix wet and dry
  1. Whisk eggs, neutral oil, buttermilk, and vanilla until smooth.
  2. Fold the wet mixture into the dry mixture just until no dry flour remains.
  3. Toss the frozen wild blueberries with the additional flour, then fold them into the batter gently.
Bake
  1. Divide batter into the muffin cups, filling each about ¾ full.
  2. Bake for 18–22 minutes at 400°F, until the tops are domed and golden.
Glaze and serve
  1. Cool the muffins for 10 minutes in the pan.
  2. Drizzle the lemon glaze over the warm muffins so it can set slightly at the edges.

Notes

For the best blueberry bursts, keep the blueberries frozen until the moment you fold them in, and toss them with the extra tablespoon of flour to reduce bleeding. Store muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; rewarm briefly in the microwave if you want back some softness. Freeze baked muffins for up to 2 months (glaze after thawing for the cleanest set). To make them dairy-free, use a dairy-free buttermilk substitute (or mix plant milk with lemon juice) while keeping the rest the same.