Special Blueberry Muffins
Start your day on a sweet note with these irresistibly moist and fluffy Special Blueberry Muffins, bursting with juicy berries in every bite. This easy-to-follow recipe combines the richness of Greek yogurt, the tangy brightness of lemon zest, and a hint of vanilla for an upgraded muffin experience that’s anything but ordinary. Coating the fresh blueberries in flour ensures they’re perfectly distributed throughout, while a sprinkle of coarse sugar on top adds a delightful crunch. Ready in just 35 minutes, these homemade treats are perfect for breakfast, brunch, or an afternoon snack—and they pair beautifully with your favorite coffee or tea. Whether you’re baking for a family gathering or meal-prepping for the week, these bakery-style muffins are guaranteed to impress!
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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 slightly cooled
- 0.5 cup whole milk
- 0.5 cup plain Greek yogurt
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1.5 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating 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 lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk together the melted butter, milk, Greek yogurt, eggs, vanilla extract, and lemon zest until the mixture is smooth.
Pour the wet ingredients into the dry ingredients, gently folding with a spatula until just combined. Be careful not to overmix as this can make the muffins dense.
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to lightly coat them. This helps prevent the blueberries from sinking to the bottom of the muffins during baking.
Gently fold the coated blueberries into the batter using a spatula, ensuring they are evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if desired for a crunchy, sweet topping.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Once baked, allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these Special Blueberry Muffins with your favorite coffee or tea!
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2320 mg | 101% | |
| Total Carbohydrate | 413.4 g | 150% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 208.6 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 424 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 962 mg | 20% | |
*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.
