Easy Blueberry Muffins! Your new favourite batch of classic blueberry muffins with a soft and moist texture. They’re bursting with sweet blueberries amongst a rich and flavourful crumb. These muffins are created in one bowl and they bake in under 25 minutes. Making these muffins so quick and easy!
Blueberry muffins are denser than blueberry cupcakes. They also don’t have any kind of frosting. This recipe isn’t overly sweet either, even though there is an ample amount of sugar. The addition of the greek style yoghurt balances out that sweetness but it also doesn’t take away from the blueberries natural sweetness. These muffins whip up in less than an hour and they can be enjoyed for breakfast or as a snack throughout your day. For dessert you might like to heat one up and serve with a scoop of your favourite flavoured ice-cream.
Keep this recipe on hand for when you need to whip up a snack in a hurry. You can also get creative if you don’t have blueberries on hand. Swap them for another fresh or frozen fruit such as raspberries, blackberries or chopped up strawberries. It’s a fantastic easy muffin base recipe that you can make into your own flavour if desired. Any kind of chocolate chip will also work well for these, dark, milk or white chocolate chips or chunks. Scrumptious right?!
Unsalted butter contributes to a rich flavour and creates a delicate soft crumb.
Plain all purpose flour used as the foundation.
Granulated sugar to add sweetness and texture. Also helps keep your muffins soft and moist. You can use either raw or white granulated sugar, I use raw.
Baking powder as the leavening agent which gives rise to the muffins.
Fine salt enhances flavour and helps to activate the baking powder.
Eggs adds structure, flavour, colour and height.
Plain greek style yoghurt makes the crumb tender and moist due to it’s high protein content and thicker texture. The natural tang in greek style yoghurt also helps balance out the sweetness.
Milk adds texture, flavour and helps the muffins to brown. Or use your favourite unsweetened dairy free milk, I use unsweetened almond milk for my muffins.
Vanilla extract for flavour.
Blueberries can be either fresh or frozen. If using frozen, do not thaw them before adding to your batter, use them straight from your freezer.
How To Make These Easy Blueberry Muffins Or Watch It Here
Preheat your oven to 220ºC (425ºF). Yes this is quite a high temperature but allow me to explain. Baking powder is activated by liquids and heat. Knowing this, by baking your muffins at this high temperature for the first 5 minutes, the heat will further activate the baking powder and it will give the muffins a quick rise. This helps to create beautiful tall domed muffin tops.
Line a regular size 12-hole muffin pan with muffin patty liners then set aside. Melt the butter and set it aside to cool slightly. You want the melted butter to come back down to room temperature. This will avoid the eggs being cooked when you add in the wet ingredients soon.
In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk until well combined. Make a well in the middle and add eggs. Give them a little mix with your whisk or a fork to break them up. I find this step important as when you add the remaining liquids, you don’t want to over-mix your batter, so by breaking up the eggs first, you won’t have to keep mixing your batter to break up the eggs which in turn, over-mixes your batter.
Pour in your yoghurt, milk, cooled melted butter and the vanilla. Fold until ingredients are just combined, some flour will still be visible throughout your batter. This is the step where you do not want to over-mix.
Add blueberries and fold them through until incorporated. Still ensuring not to over-mix your batter because if you do, your muffins can turn out dense and tough after baking.
Fill each muffin cups3/4 of the way up, dividing batter evenly between each cup. This recipe makes 12 regular sized muffins. Bake them at 220ºC (425ºF) for the first 5 minutes and then lower the oven temperature to 180ºC (356ºF) and bake them for an additional 18-20 minutes or until a toothpick inserted into the middle of one comes out clean.
Remove your muffins from the oven and allow them muffins to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. Now it’s time for you to enjoy your freshly baked blueberry muffins!
Watch How To Make These Easy Blueberry Muffins
Recipe Tips & Substitutions
As discussed above in the first step, baking your muffins for the first 5 minutes at 200ºC (425ºF), will give your muffins a quick rise, which gives you that classic domed/tall muffin tops.
Greek style yoghurt is used in this muffin recipe as it contributes to a moist and tender crumb. It also balances out the sweetness from the sugar with the natural tang of greek yoghurt. I find greek yoghurt provides a more desirable texture for the end product. Plain yoghurt contains less protein and is considerably thinner in consistency, which can in turn result in a tough end product. I highly recommended you use greek style yoghurt for this recipe.
For the milk, I always use unsweetened almond milk in my recipes. You can also use regular full cream milk or your favourite dairy free milk if desired. Just be sure it’s plain and unsweetened as the additional sweetness can change the flavour of the muffins.
How To Store & Freeze These Easy Blueberry Muffins
Store your muffins in an airtight container, in a dry and dark pantry, for 3-4 days. To freeze your muffins, they can freeze for up to 2-3 months by wrapping each muffin tightly in plastic wrap or foil. Then place your muffins in an airtight container and pop them into the freezer. To defrost each, unwrap the muffins and sit them at room temperature until they have completely thawed. To serve, heat it up in the oven or microwave to enjoy warm and with a scoop of ice-cream if desired.
Looking for more muffin recipes? Here are some favourites:
If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram with your delicious photos & video! I love to see what you guys are making from the blog and enjoying with your loved ones.Print
Your new favourite batch of classic blueberry muffins with a soft and moist texture. They’re bursting with sweet blueberries amongst a rich and flavourful crumb. These muffins are created in one bowl and bake in under 25 minutes, which is what makes these quick and easy!
- 1/2 cup (100g) unsalted butter, melted
- 2 cups (300g) plain all purpose flour
- 3/4 cup (150g) raw or white granulated sugar
- 3 1/2 tsp (18g) baking powder
- 1/2 tsp fine salt
- 2 large eggs, at room temperature (each weighing approx. 55g-60 in shell)
- 1/2 cup (130g) plain greek style yoghurt, at room temperature
- 1/3 cup + 1 Tbsp (100ml) milk, at room temperature, or use your favourite unsweetened dairy free milk, I use unsweetened almond milk
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries, if using frozen, do not thaw before adding, use straight from freezer
- Preheat oven to 220ºC (425ºF). Line a regular size 12-hole muffin pan with muffin patty liners. Set aside.
- Melt butter and set aside to cool slightly.
- In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk until well combined.
- Make a well in the middle and add eggs. Give them a little mix with your whisk or a fork to break them up.
- Pour in yoghurt, milk, cooled melted butter and vanilla. Fold until just combined, some flour will still be visible.
- Add blueberries and fold until incorporated. Ensuring not to over-mix your batter.
- Fill muffin cups 3/4 of the way up, dividing batter evenly between each cup. Makes 12 muffins.
- Bake at 220ºC (425ºF) for 5 minutes then lower oven temperature to 180ºC (356ºF) and bake for an additional 18-20 minutes or until a toothpick inserted into the middle of one comes out clean.
- Remove from oven and allow muffins to cool in pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Store muffins in an airtight container, in a dry dark pantry, for 3-4 days. To freeze for up to 2-3 months by wrapping each muffin tightly in plastic wrap or foil. Place in an airtight container and into the freezer. To defrost, unwrap and sit muffin at room temperature until completely thawed. Heat up in the oven or microwave to enjoy warm.