The Best Blueberry Muffins
Perfectly soft, moist, and brimming with fresh blueberries in every bite, these are truly *The Best Blueberry Muffins* you’ll ever make. This easy recipe combines a rich batter made with whole milk, Greek yogurt, and melted butter for a tender, bakery-style crumb. Coating the blueberries in flour ensures they stay evenly dispersed, while a sprinkling of turbinado sugar on top creates an irresistible golden crust. Ready in just 40 minutes, these muffins are ideal for breakfast, brunch, or a cozy afternoon snack. Whether served warm from the oven or saved for later, this recipe guarantees fluffy, flavorful muffins that everyone will love!
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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 Milk (whole or 2%)
- 0.5 cup Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for coating blueberries)
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter or nonstick spray.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. Set aside.
In a medium bowl, whisk together the melted butter, milk, Greek yogurt, egg, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. This helps prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries into the batter, being careful not to crush them.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle turbinado sugar on top for a crispy, golden topping.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2290 mg | 100% | |
| Total Carbohydrate | 412.1 g | 150% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 208.2 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 333 mg | 26% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 844 mg | 18% | |
*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.
