Ultimate Blueberry Muffins
Bursting with juicy blueberries and crowned with a golden, sugar-kissed top, these Ultimate Blueberry Muffins are the epitome of bakery-style indulgence. Perfectly moist and tender, thanks to a rich combination of melted butter, milk, and tangy yogurt, these muffins strike the perfect balance of sweetness and fluffiness. Each bite is packed with fresh or frozen blueberries, while a sprinkle of optional turbinado sugar adds a delightful crunch. Ready in just 35 minutes, including prep and bake time, these easy-to-make muffins are ideal for breakfast, brunch, or a snack on the go. Whether served warm from the oven or cooled to room temperature, these homemade treats are guaranteed to delight! Perfect for blueberry lovers searching for the best muffin recipe.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (melted)
- 0.5 cups milk
- 0.5 cups plain yogurt
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1.5 cups blueberries (fresh or frozen)
- 2 tablespoons turbinado 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 with cooking spray.
In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, milk, yogurt, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing, as this can make the muffins dense.
Gently fold in the blueberries with a spatula, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Sprinkle the tops with turbinado sugar if desired for extra crunch and sweetness.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 18.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 86 mg | 2% | |
*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.
