The Best Recipe for Blueberry Muffins
What's better than homemade blueberry muffins? A recipe that takes only minutes to prep and yields the most delectable result! These blueberry muffins are so moist and flavorful, and if you're feeling adventurous--a quick pan fry of a split muffin will deliver an out-of-this-world experience.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Rubber Spatula
- Whisk
- Muffin Tin Jumbo (6ct) or Regular (12ct)
Ingredients
- 2 ¼ cups All-Purpose Flour 275g
- 2 ½ tsp Baking Powder 10g
- 1 ½ tsp Kosher Salt 9g
- ½ tsp Baking Soda 2g
- ¼ tsp Ground Cinnamon* 0.5g - see Recipe Notes
- 2 large Eggs room temperature, lightly beaten
- ½ cup 2% Milk 120g - room temperature
- ½ cup Lowfat or Fullfat Greek Yogurt 115g - room temperature
- 1 tsp Pure Vanilla Extract 4g
- 5 tbsp Unsalted Butter 70g - melted
- ½ cup Granulated Sugar 100g
- ¼ cup Light Brown Sugar 55g
- 1 ½ - 2 cups Fresh or Frozen** Blueberries 222g - rinsed
Instructions
- Preheat the oven to 425°F / 218°C. Prepare a jumbo muffin tin with cooking spray or butter, or use muffin liners.
- Add flour to a large bowl. Stir baking powder, salt, baking soda, and cinnamon in a small bowl, and add to flour. Whisk until combined.
- Add eggs, milk, yogurt, and vanilla to a medium bowl, and mix well. Pour the melted butter slowly as you continue to whisk until thoroughly mixed.
- Add both sugars to a small bowl and mix well. Add blueberries to the sugar and lightly toss until combined**.
- Add the wet ingredients to the bowl with dry ingredients and fold until nearly combined. You should still see small spots of the dry mixture.
- Add the blueberry/sugar mixture to the batter and fold gently until just combined**. Spoon batter into each muffin cup until 2/3 of the way up.
- Place the muffins on the center rack in the oven and reduce the temperature to 400°F / 204°C. Bake for 25-30 minutes, or until golden brown on top and a toothpick or knife inserted into the center of a muffin comes out clean of any wet mix***. Place on a rack to cool for 10-15 minutes before removing muffins from the pan and serving.
Optional: Grilled Blueberry Muffins
- Melt 1 tbsp of salted (or unsalted) butter in a small frypan over medium-low heat on your stovetop.
- Cut a blueberry muffin in half and place the cut sides face down into the pan, swirling across the surface to absorb the melted butter. Cook, checking periodically until the cut sides are golden brown, 1 to 2 minutes.
Video
Notes
*You can substitute 1 tsp grated lemon zest for the cinnamon if you want a light citrus flavor. If using this option, mix with the blueberries and sugar.
**Frozen blueberries can turn the batter blueish-purple which will show in the final product, but it won't impact its flavor. If this blueish color isn't desired, follow the below steps while prepping your ingredients before moving on to the recipe. This is my go-to method more often than not since I usually have frozen over fresh on hand.
- Give the frozen blueberries a gentle rinse in a mesh strainer until the color of the water becomes faint. Set the blueberries aside to drain for 5 minutes. Optionally, you can lay them on a tea towel to absorb the moisture and use them in seconds.
- In the bowl with both sugars, add 2 teaspoons of flour and combine.
- Add the blueberries to the mixture and toss lightly with a spoon. The sugar will help the blueberries suspend in the batter while the flour protects the color from seeping into the batter. However, overmixing can void all efforts at this step.
- When folding blueberries into the batter, do so gently until just combined. Don't overmix at this step, or you'll have a dense, colorful muffin.
Nutrition
Serving: 1Jumbo MuffinCalories: 424kcalCarbohydrates: 69gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 90mgSodium: 892mgPotassium: 173mgFiber: 2gSugar: 31gVitamin A: 435IUVitamin C: 4mgCalcium: 172mgIron: 3mg
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