Description
These Ultimate Moist & Flavorful Blueberry Muffins are a delightful treat that are perfect for breakfast or as a snack. Bursting with juicy blueberries and a tender crumb, these muffins are sure to become a family favorite.
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
Additional Ingredients:
- 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 large bowl, whisk melted butter and sugar. Add eggs one at a time, then stir in Greek yogurt and vanilla extract.
- Combine and fold: Gradually mix in dry ingredients just until combined. Toss blueberries with flour and fold into batter.
- Bake: Divide batter among muffin cups, top with coarse sugar, and bake for 20–25 minutes until golden.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer 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
