Blueberry Muffins
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(52)
Ingredients
12 servings
- 1¾ cups all-purpose flour, spooned and leveled, plus more for the blueberries
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk Greek yogurt
- ¾ cup cane sugar
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1½ cups blueberries
- For the crumble topping:
- ½ cup all-purpose flour, spooned and leveled
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- 4 tablespoons cold unsalted butter, cubed
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Preparation
Chef’s notes
Don’t overmix. If you bake often, this goes without saying. But if you’re new to muffin-making, be sure to mix your batter until the ingredients are just combined. Overmixing will make your muffins dense.
Toss the blueberries with a pinch of flour. Lightly coating the blueberries in flour before you fold them into the batter helps them stay suspended in the muffins. That way, you get a blueberry in every bite instead of ending up with a pile of berries at the bottom of each muffin.
Make lemon blueberry muffins. Skip the crumb topping. After baking, drizzle the muffins with my lemon glaze and sprinkle them with lemon zest. I love this variation!
Make healthy blueberry muffins. When I’m craving less-sweet muffins, I simply skip the topping. The muffins are still great without it! If you like, you can also replace 1/2 cup of the all-purpose flour with whole wheat flour.