Description
Indulge in the ultimate moist and flavorful blueberry muffins that are perfect for a delightful breakfast or a tasty snack. These bakery-style muffins are easy to make and bursting with juicy blueberries in every bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (melted and cooled)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup plain Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
Blueberries:
- 1½ cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon flour (for tossing blueberries)
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate large bowl, whisk the melted butter and sugar, then add eggs one at a time. Stir in Greek yogurt and vanilla extract.
- Combine ingredients: Gradually mix in the dry ingredients until just combined. Toss blueberries with flour and fold them into the batter.
- Bake: Divide batter into muffin cups, sprinkle with sugar, and bake for 20–25 minutes until golden and a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute sour cream for Greek yogurt.
- For a citrus twist, add 1 teaspoon of lemon zest to the batter.
- Frozen blueberries work well but do not thaw them before mixing in.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
