Fractions Blueberry Muffins

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist and tender muffins bursting with fresh blueberries, sweetened just right and perfectly portioned to enjoy three quarters of a classic breakfast treat. This American-inspired Fourth of July recipe, ready in about 32 minutes, pairs all-purpose flour, granulated sugar, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 12 American cuisine 180 cal/serving

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Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick), melted unsalted butter
3/4 cup whole milk
1 large egg
1 tsp vanilla extract
1 1/2 cups fresh blueberries
1 tsp lemon zest

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Instructions

Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until well combined.
Step 3: In a separate medium bowl, beat 1 large egg with 3/4 cup whole milk, 1/2 cup melted unsalted butter, and 1 tsp vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined, being careful not to overmix.
Step 5: Fold in 1 1/2 cups fresh blueberries and 1 tsp lemon zest gently to distribute evenly.
Step 6: Divide the batter evenly among the 12 muffin cups, filling each about three quarters full.
Step 7: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Step 8: Remove from oven and allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.