Classic Blueberry Muffins

Fresh blueberries, lemon zest, and plenty of butter are the key to these easy, better-than-store-bought muffins.

  • Serves

    makes 12 muffins

  • Cook

    30 minutes


By SAVEUR Editors

Published on November 12, 2020

Sweet, fresh blueberries are complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Overmixing the batter will result in a tough muffin, so stir only until most of the flour is moistened.



  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1⁄2 tsp. kosher salt
  • 1 cup fresh blueberries
  • 1 cup plus 1 Tbsp. sugar, divided
  • 3⁄4 cups whole milk
  • 12 tbsp. unsalted butter, melted
  • 3 large eggs
  • 1 tbsp. finely grated lemon zest


Step 1

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside.

Step 2

In a large bowl, whisk together the flour, baking powder, and salt. Gently toss in the blueberries. In a medium bowl, whisk together 1 cup sugar, the milk, butter, eggs, and lemon zest to combine, then pour the liquids into the flour mixture, and stir until just combined.

Step 3

Divide the batter evenly among muffin cups and sprinkle with the remaining sugar. Bake until golden brown, 18-24 minutes.

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