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:
For more muffin recipes, check out:
The Best Blueberry Muffins
Ingredients
- 1 1/2 cups all-purpose flour + 1 teaspoon divided
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2/3 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 3/4 cup blueberries + more for topping if desired
- 2 tablespoon coarse sugar optional topping
Instructions
- Preheat the oven to 450 degrees F and line a muffin pan with liners or grease each well with non-stick cooking spray. Set aside.
- In a medium bowl, sift together 1½ cups of the flour with the baking soda, baking powder, allspice, and salt. Set aside.
- In a large bowl, cream together the butter and sugar, then add in the eggs, yogurt, and vanilla.
- Gently fold the dry ingredients into the wet ingredients, the batter will be lumpy, do not over mix.
- In a small bowl, toss the blueberries with the remaining teaspoon of flour until completely coated. Fold the blueberries into the batter.
- Add ¼ cup of batter to each muffin liner and top with additional blueberries and coarse sugar, if desired.
- REDUCE THE HEAT TO 375 DEGREES and bake for 12 to 16 minutes or until the tops are golden brown and a toothpick comes clean from the center of the muffins.
- Allow to cool in the pan for a few minutes before removing.
- Serve plain or with butter.