These Best Ever Buttermilk Blueberry Muffins are moist, tender and bursting with juicy blueberries—perfect for breakfast or a snack!

– All-purpose flour — 2 cups 🌾

– Granulated sugar — 3/4 cup 🍚

– Baking powder — 2 tsp 🥄

– Baking soda — 1/2 tsp 🥄

– Salt — 1/2 tsp 🧂

– Unsalted butter, melted — 1/3 cup 🧈

– Large egg — 1 🍳

– Buttermilk — 1 cup 🥛

– Vanilla extract — 1 tsp 🌿

– Fresh blueberries — 1 1/2 cups 🫐

– Lemon zest (optional) — 1 tsp 🍋

1 Preheat oven to 400°F (200°C) and line a 12-cup muffin tin or grease the cups.

2 Whisk flour, sugar, baking powder, baking soda and salt in a large bowl.

3 In another bowl whisk melted butter, egg, buttermilk and vanilla (add lemon zest if using).

4 Pour wet ingredients into dry ingredients and stir until just combined; batter should be slightly lumpy.

5 Gently fold in blueberries to avoid crushing them.

6 Spoon batter into muffin cups, filling each about three-quarters full.

7 Bake 18-20 minutes until tops are golden and a toothpick comes out clean.

8 Cool muffins in the pan 5 minutes, then transfer to a wire rack to cool completely.