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Blueberry Muffins Recipe

Sweet Bacon & Pecans
Here is a recipe for making blueberry muffins that are perfect for breakfast, brunch, snacks, or freezing.
Print Recipe
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

For the wet ingredients:

  • 4 Tbsp butter softened
  • 4 Tbsp olive oil
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • ½ cup milk

For the Dry Ingredients:

  • 2 cups all-purpose flour sifted
  • 1 Tbsp baking powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 1 tsp grated lemon zest optional
  • 2 cups fresh blueberries or 2 cups frozen blueberries, thawed

Instructions
 

  • Directions
  • Preheat oven to 375 degrees Fahrenheit. Grease the muffin cups in a muffin pan or place cupcake liners in the cups.
  • Add butter, olive oil, sugar, and vanilla extract to a mixing bowl. Stir to combine ingredients. Slowly blend in milk.
  • Add flour, baking powder, ground cinnamon, ground nutmeg, and salt to a separate mixing bowl. Whisk to combine ingredients. Fold in blueberries.
  • Add wet ingredients to dry ingredients, gently folding in until the dough just comes together. Divide blueberry muffin dough among the muffin cups, filling each cup about ⅔-rds full.
  • Bake 15 to 18 minutes, or until a toothpick inserted into the center of the muffin comes out clean.