Moist Blueberry Muffins
Experience bakery-quality indulgence at home with these Moist Blueberry Muffins, bursting with juicy blueberries in every bite. Perfectly fluffy and tender thanks to Greek yogurt and a balanced blend of whole milk and melted butter, these muffins strike the ideal harmony of richness and lightness. A touch of vanilla extract enhances their aromatic sweetness, while tossing the blueberries in flour ensures even distribution throughout the batter. Ready in just under 40 minutes and made with simple pantry staples, these muffins are a quick, easy, and satisfying treat for breakfast, brunch, or a midday snack. Whether served warm with a pat of butter or enjoyed straight from the cooling rack, these homemade muffins are a surefire way to brighten your day.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, melted and slightly cooled
- 0.5 cup Greek yogurt (plain or vanilla)
- 0.25 cup Whole milk
- 2 Large eggs
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a medium mixing bowl, whisk together the melted butter, Greek yogurt, milk, eggs, and vanilla extract until smooth and creamy.
Add the wet ingredients to the dry ingredients and gently fold them together using a spatula or wooden spoon. Do not overmix; some lumps are okay.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the coated blueberries into the muffin batter.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full. (You can use a cookie scoop or spoon for consistency.)
Bake the muffins in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. The muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 148 mg | 6% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 15.2 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 63 mg | 1% | |
*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.
