Blueberry Hill Muffins
Welcome to the ultimate homemade blueberry muffin experience with our Blueberry Hill Muffins! These bakery-style delights are bursting with sweet, juicy blueberries in every bite, thanks to a clever trick of tossing the berries in flour to keep them evenly distributed. Made with a rich blend of melted butter, creamy Greek yogurt, and a hint of vanilla, these muffins are moist, tender, and irresistibly flavorful. The optional crunchy topping of coarse sugar adds a delightful texture contrast, perfect for breakfast, brunch, or an afternoon treat. Ready in just 35 minutes, these easy-to-make muffins are a surefire crowd-pleaser. Whether you use fresh or frozen blueberries, your kitchen will be filled with the aroma of freshly baked perfection. Perfect for meal prep or quick snacks, these muffins are as versatile as they are delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and cooled
- 0.5 cup whole milk
- 0.25 cup Greek yogurt (plain or vanilla)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.5 cups blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour (for tossing blueberries)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the 2 cups of flour, sugar, baking powder, and salt until well combined.
In a medium bowl, whisk together the melted butter, milk, yogurt, eggs, and vanilla extract until smooth and creamy.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently fold the mixture together until just combined, being careful not to overmix. The batter should be slightly lumpy.
Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins during baking. Gently fold the floured blueberries into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with coarse sugar for a sweet, crunchy topping.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 422.5 g | 154% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 213.3 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 327 mg | 25% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
