The Best Homemade Blueberry Muffins

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These Homemade Blueberry Muffins are easy to make and bursting with blueberries.  A delicious muffin recipe the entire family will love! 

It’s blueberry season and that means one thing – it’s time to make blueberry muffins!  These muffins are moist and fluffy – perfect for breakfast or a quick snack. And, we’ve added Greek yogurt instead of sour cream to make them a little healthier. There’s nothing better than having an easy muffin recipe in your recipe box and this is definitely a keeper.

How to Make Blueberry Muffins

First, gather your ingredients:

• Dry Ingredients: flour, baking soda, baking powder, allspice, sugar, salt
• Wet Ingredients: butter, eggs, Greek yogurt, vanilla extract
• Blueberries: we can’t make blueberry muffins without them:)
• Course sugar for topping:  this is optional but I highly recommend

Prepare Muffin Batter:

Make the muffin batter by mixing the dry ingredients first.  , mix Dry Ingredients – In a medium bowl, combine flour with the baking soda, baking powder, and salt. 

Wet Ingredients – In a large bowl, cream together the butter and sugar, then add in the eggs, yogurt, and vanilla.

Prep Blueberries – Toss the blueberries with the remaining teaspoon of flour until completely coated

Combine – Gently fold the dry ingredients into the wet ingredients. Don’t worry, the batter will be lumpy. Do not over mix. Fold the blueberries into the batter.

Bake Muffins:

Add ¼ cup of batter to each muffin liner and top with additional blueberries and coarse sugar, if desired. Bake until the tops are golden brown and a toothpick comes clean from the center of the muffins.

Tips for the Best Blueberry Muffins

• Greek Yogurt – We made these muffins with Greek yogurt to make them a little healthier but you can easily use sour cream if you don’t have yogurt.
• Don’t overfill – Make sure muffin cups are only filled around 2/3 of they way.
• Storing Muffins – Place in airtight container after they have cooled.  Muffins will stay fresh at room temperature for 3-4 days.
• Freezing – These muffins are so easy to freeze.  Place in a freezer bag and freeze for up to 2 months.  To reheat, microwave for 20-30 seconds.
• Variations – These muffins can easily be made with other types of fruit.  Swap the blueberries for strawberries, raspberries or make mixed berry muffins.

For more Blueberry Recipes, check out:

• Blueberry Lemon Cheesecake Bars
• Cherry Blueberry Dump Cake
• Blueberry White Chocolate Oatmeal Bars

For more muffin recipes, check out:

• Banana Oatmeal Blender Muffins
• Mini Funfetti Donut Muffins
• Easy Cheesy Garlic Muffins

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