Blueberry Muffins Recipe

Name: Blueberry Muffins
Yield: 12 muffins
Ingredients: 2 cups flour; 3/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs; 1/4 cup clarified butter* (cooled) or canola oil; 1 cup skim milk; 1 1/2 cups blueberries; fresh (rinsed, drained, and stems removed) or frozen (slightly thawed, stems removed); Zest (yellow part of skin) of 2 lemons, grated; *clarified butter is melted butter with the white milk solids removed, using only the clear yellow liquid part of the butter.

Blueberry Muffins is a JustVeg recipe from the Desserts & Beverages collection. Lemon-scented blueberry muffins with a tender crumb and bakery-style rise. This version makes 12 muffins, uses 10 measured ingredients, and walks through 9 clear steps for practical home cooking.

Yield: 12 muffins
Ingredients: 10 measured items
Method: 9 steps with a printable checklist
Collection: Desserts & Beverages

Source: Debbie's Brookside School Cooking Delights recipe collection. Updated April 21, 2026.

Common questions

What is Blueberry Muffins?

How many servings does Blueberry Muffins make?

Blueberry Muffins makes 12 muffins. The ingredient scaler on the page can help adjust the quantities when the recipe includes a measurable serving count.

What ingredients do you need for Blueberry Muffins?

Blueberry Muffins uses 10 ingredients, including 2 cups flour, 3/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 eggs. The full measured ingredient list appears in the ingredients checklist on the page.

How do you make Blueberry Muffins?

Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper or foil liners. Then in a large bowl mix with a fork: flour, sugar, baking powder, and salt. Set aside. These are your dry ingredients. Finally, serve warm or cool.