Easy Blueberry Muffins Recipe

These Easy Blueberry Muffins feature a thick batter for evenly distributed berries, a moist and tender crumb perfect for a quick snack or a breakfast treat!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 219kcal

Author Samantha Pickthall

Ingredients

100 g (1/2 cup) unsalted butter, melted
2 cups (300g/10.6 oz.) all-purpose flour, scoop & leveled
3/4 cup granulated sugar
3 1/2 tsp baking powder
1/2 tsp salt
2 large eggs at room temperature
1/2 cup plain Greek yogurt, at room temperature
1/3 cup + 1 Tbsp whole milk, at room temperature
1 tsp vanilla extract
2 cups fresh or frozen blueberries, do not thaw if frozen

US Customary - Metric

Instructions

Preheat Oven: Preheat the oven to 425ºF (220ºC). Line a regular-sized 12-hole muffin pan with muffin patty liners and set aside.
Prepare Butter: Melt the butter and set it aside to cool slightly.
Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until well combined.
Add Eggs: Make a well in the center of the dry ingredients and add the eggs. Use your whisk or a fork to lightly beat them within the well.
Incorporate Wet Ingredients: Pour in the yogurt, milk, cooled melted butter, and vanilla. Fold gently until incorporated, ensuring not to over-mix.
Fold in Blueberries: Add the blueberries and fold them in gently, making sure not to over-mix the batter.
Fill Muffin Cups: Fill each muffin cup three-quarters full, dividing the batter evenly to make 12 muffins.
Bake: Start baking at 425ºF (220ºC) for 5 minutes. Then, reduce the oven temperature to 356ºF (180ºC) and continue baking for another 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, not wet batter.
Cool in Pan: Remove the muffins from the oven and let them cool in the pan for 10 minutes.
Transfer to Rack: Move the muffins to a wire rack to cool completely. Enjoy!

Notes

Store the cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.

To freeze, wrap each muffin individually in plastic wrap and then place them in a zip-top bag. Freeze for up to 3 months. Thaw overnight at room temperature or in the refrigerator before serving.

Nutrition