Easy and Fluffy Blueberry Muffins

Blend wet ingredients – In a blender, combine milk, eggs, butter, vanilla, sugar and lemon zest. Blend until smooth.
½ cup 120 ml whole milk, ½ cup 4 oz / 113 g unsalted butter, room temperature, 2 large eggs, 1 cup 7 oz / 200 g granulated sugar, Zest of ½ a lemon, 1 teaspoon vanilla extract
Mix dry ingredients – In a large bowl, whisk flour, almond meal, baking powder, salt and nutmeg.
2 cups 9 oz / 250 g all-purpose flour, ½ cup 1.75 oz / 50 g almond meal (or almond flour), 2 teaspoon baking powder, ½ teaspoon salt, Pinch of nutmeg
Combine – Pour blended wet mixture into dry ingredients. Stir gently until just combined (don’t overmix).
Fold in blueberries – Gently fold blueberries into batter.
2 cups 12oz / 250 g fresh or frozen blueberries
Fill pans & rest – Line 2 muffin tins. Fill 6 cavities in the first pan and 3 in the second, skipping every other cavity. Let batter rest 30 minutes while preheating oven to 400°F (200°C).
Mix topping – Stir turbinado sugar, cinnamon, and salt together.
3 tablespoons turbinado or demerara sugar, ¼ teaspoon cinnamon, ⅛ teaspoon salt
Top muffins – Sprinkle 1 teaspoon topping over each muffin.
Bake – Bake approx. 20 minutes, until muffins are domed, golden, and a toothpick comes out with just a few crumbs.
Cool – Cool muffins in the pan on a rack for 15 minutes, then remove carefully.

Resting the batter: Letting the batter sit for 30 minutes before baking helps the flour absorb moisture and results in taller, fluffier muffins. Don’t skip this step!
Blueberries: Fresh or frozen blueberries both work. If using frozen, no need to thaw—just fold them straight into the batter.
Lemon zest & nutmeg: Adding zest from half a lemon and a pinch of nutmeg adds a subtle but delicious flavor boost.
Muffin liners:
- If you use regular cupcake liners (which only reach the rim of the muffin pan), grease the exposed edges of the pan to prevent sticking, since these muffins rise above the rim.
- If you use taller tulip-style liners, no greasing is needed because the liners hold the muffins well and prevent sticking.
Baking temperature: Baking at 400°F (200°C) helps the muffins rise quickly and get that bakery-style dome.
Mixing: Stir the batter gently and only until the dry ingredients are just incorporated to avoid dense muffins. Overmixing makes muffins tough.