My Favorite Blueberry Muffins
Prep time
Cook time
Total time
I've deemed these beautifully domed muffins as "my favorite blueberry muffins!" Soft, tender and bursting with blueberries, you just can't go wrong!
Yield: 12
  • 1½ c. all-purpose flour
  • ½ c. cake flour
  • 1 c. sugar
  • ¼ c. vegetable or coconut oil
  • 4 tbsp. butter, melted
  • ¾ c. buttermilk
  • 2 eggs
  • ½ tsp. salt
  • 1 tbsp. baking powder
  • 1½ tsp. vanilla extract
  • zest of 2 lemons
  • 1¼ c. blueberries (fresh or frozen)
  • 3 tbsp. coarse sugar, topping optional
  2. Preheat oven to 350 degrees. Prepare 12 standard muffin cups with liners.
  3. In the bowl of a stand mixer, lightly beat together oil, butter, vanilla, lemon zest, eggs and milk.
  4. In a separate bowl, whisk together flour, sugar, baking powder and salt.
  5. With mixing speed on low, slowly add dry ingredients. Mix until combined.
  6. Remove bowl from stand, gently fold in blueberries. Scoop batter into prepared muffin cups, filling ⅔ of the way full. Sprinkle with sanding sugar.
  7. Place into oven and bake for 24-30 minutes or until golden brown. Remove from oven and let cool in pan for 10 minutes. Place muffins on wire rack to cool completely.
-If you do not have cake flour available, use 2 c. of all-purpose flour instead.
-The coarse sanding sugar on the top is completely optional, but I think it's what makes these muffins so good!

Recipe source: adapted from Back In The Day Bakery, Blueberry Muffins
Recipe by Life Made Simple at