Go Back
blueberry muffin recipe

Blueberry Muffin Recipe

This blueberry muffin recipe is moist, fluffy, and loaded with juicy blueberries. Perfect for breakfast or snacks. Easy to make in under 30 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 31 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients:
  • 2 cups all-purpose flour or mix with wheat flour for extra fiber
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Wet Ingredients:
  • 2 large eggs room temperature
  • 1/2 cup melted butter or vegetable oil
  • 1 cup plain Greek yogurt or sour cream
  • 1 tsp vanilla extract
  • Zest of 1 lemon optional but recommended
  • Add-ins:
  • 1 1/2 cups fresh or frozen blueberries do not thaw if frozen
  • Optional topping: coarse sugar for sprinkling or crumb topping

Method
 

  1. Preheat the Oven: Preheat to 375°F (190°C) and line a muffin pan with paper muffin cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: In a small bowl, whisk eggs, melted butter, yogurt, vanilla extract, and lemon zest until smooth.
  4. Combine Mixtures: Pour wet ingredients into dry and mix gently. Don’t overmix – a few lumps are okay.
  5. Fold in Blueberries: Gently fold in blueberries using a spatula. If using frozen, toss them in a little flour first to prevent streaking.
  6. Fill Muffin Tin: Spoon batter evenly into prepared muffin cups, filling 3/4 full. Sprinkle tops with coarse sugar if desired.
  7. Bake: Bake for 18–20 minutes or until tops are golden and a toothpick comes out clean.
  8. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

  • Room Temperature Ingredients: Help everything mix more evenly.
  • Don’t Overmix: Overmixing creates dense muffins.
  • Toss Berries in Flour: Prevents them from sinking to the bottom.
  • Even Scooping: Use an ice cream scoop for uniform muffin sizes.
  • Don’t Overbake: Muffins continue to cook after removing from oven.