Best-Ever Blueberry Muffins

READY IN: 40mins
Recipe by heidi

Modified from BH&G's Homemade Bread Cookbook. Tip: if you don't have whole milk on hand, mix your low-fat milk with a pat of melted butter. It helps preserve the fat ratio in the recipe and keeps the muffins from being dry.

Top Review by Amanda Beth

These are awesome. We didn't dip the tops, but they are so tasty. I love the cinnamon in these. My kids like them a lot too. Thanks for sharing!

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Stir thoroughly first 5 ingredients. Make well in center.
  3. Combine egg, milk, and oil; add all at once to dry mixture. Stir just till moistened.
  4. Combine blueberries, 4 tablespoons sugar, and lemon peel and fold into batter.
  5. Fill well-greased muffin pans or paper-lined muffin pans 2/3 full.
  6. Bake 20 to 25 minutes.
  7. While muffins are warm, dip tops in melted butter and then in sugar (can alternately dust with powdered sugar).

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