Description
Soft, bakery-style blueberry muffins with a golden, sugary top and juicy berry fill. Quick to make using simple ingredients, perfect for breakfast or snacks.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons granulated sugar, for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, room temperature
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup whole milk, room temperature
1/2 cup plain Greek yogurt
2 teaspoons vanilla powder
1 1/2 cups fresh blueberries, rinsed and dried
1 tablespoon all-purpose flour, for coating blueberries
1 teaspoon lemon zest, optional
Instructions
Preheat oven to 375°F (190°C). Line muffin pan with liners or spray with nonstick baking spray.
In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt for 20 seconds.
In a medium bowl, whisk eggs for 15 seconds, then add melted butter, milk, Greek yogurt, vanilla powder, and lemon zest. Whisk until smooth.
Place blueberries in a small bowl and toss with 1 tablespoon flour to coat.
Fold wet mixture into dry ingredients with a spatula until no large flour streaks remain. Gently stir in flour-coated blueberries.
Divide batter evenly into prepared muffin cups, filling to the top. Sprinkle 2 tablespoons sugar over the batter.
Bake for 20 minutes or until golden and a toothpick inserted in centers comes out clean. Cool completely before removing from pan.
Notes
Coating blueberries in flour ensures they stay suspended in the batter.
Store muffins in an airtight container for up to 2 days. Freeze for longer storage (up to 3 months).
Oven timing may vary slightly depending on your pan type and blueberry moisture content.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 18g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg