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Favorite Blueberry Muffins

bluberry muffins on a white table.
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5 from 1 review

These blueberry muffins are a family-favorite! This blueberry muffin recipe produces extra buttery, soft and moist muffins. Bursting with juicy fresh or frozen blueberries and sky-high tops, these muffins are just like the ones you find at the bakery!

Ingredients

Units
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 10 Tablespoons unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1/2 cup dark or light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt
  • 1 1/4 cups whole milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups fresh or frozen blueberries
  • optional: coarse sugar for topping

Instructions

  1. Preheat the oven to 425°F. Generously grease two jumbo 6-count muffin pan (see recipe notes for standard muffins) with nonstick spray or line with muffin liners. Set aside.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  3. In a large bowl, whisk the melted butter, granulated sugar, brown sugar, and eggs together until combined. Then, whisk in the yogurt, milk and vanilla extract. Add the dry ingredients into the wet ingredients and fold together with a silicone spatula until completely combined. The batter will be thick. If there are large lumps, use a whisk– avoid overmixing. Then, gently fold in the blueberries (if desired for looks, keep a few separate to add to the tops before baking.)
  4. Divide the batter evenly into the muffin pan, filling all the way to the top. If desired, sprinkle with coarse sugar (highly recommend for the added crunch!) and remaining blueberries for looks. Bake at 425°F for 7 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 375°F and continue to bake for 19-20 minutes until the tops are lightly golden brown and the centers are set. The total bake time is about 26-27 minutes. Use a toothpick to stick into the center of a muffin to check for doneness– if it comes out clean or has a few moist crumbs, the muffins are done.
  5. Allow to cool for 10 minutes in the muffin pan before service. Leftover muffins will stay fresh at room temperature or in the refrigerator for 1 week.

Notes

  1. Make Ahead Instructions: Leftover muffins will stay fresh at room temperature or in the refrigerator for 1 week in an airtight container or bag.
  2. Freezing Instructions: The muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator or on the counter.
  3. Yogurt: I recommend using either full fat Greek yogurt or sour cream for best results.
  4. Milk: I like to use whole milk in this recipe because it adds added moisture. You can use any milk, dairy or nondairy, but keep in mind that the lower fat milk you use, the less moisture the muffins will have.
  5. Blueberries: This recipe works with fresh or frozen blueberries. If using frozen, do not thaw.
  6. Standard Size Muffins: For standard muffins baked in a 12-count muffin pan, the total bake time 17-18 minutes. Bake at 425°F for 7 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 375°F and continue to bake for 10-11 minutes until the tops are lightly golden brown and the centers are set. It will make about 14-15 muffins.

Find it online: https://runlifteatrepeat.com/favorite-blueberry-muffins/