Treat yourself to a delicious homemade breakfast or snack with this Easy Blueberry Muffins Recipe.
Bursting with juicy blueberries and a hint of vanilla, these muffins are soft, fluffy, and oh-so-satisfying.
Perfect for beginners and seasoned bakers alike, this recipe requires just a few simple ingredients and minimal prep time.
Whether enjoyed warm out of the oven or packed for a midday pick-me-up, these blueberry muffins are sure to become a staple in your baking repertoire.
Follow along for a step-by-step guide to creating bakery-worthy muffins that will delight your taste buds and brighten your day.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain yogurt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C).
Line a muffin tin with paper liners or grease the cups with cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the yogurt, melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Do not overmix.
Gently fold in the blueberries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Facts
- Serving Size: 1 muffin
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 200mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 4g
FAQs
1. Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt can be used as a substitute for plain yogurt in this recipe. The muffins may have a slightly denser texture.
2. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Do not thaw them before adding to the batter, as they may bleed less if added while still frozen.
3. Can I make mini muffins instead of regular-sized muffins?
Absolutely! Simply adjust the baking time accordingly. Mini muffins will typically bake faster, so start checking for doneness around the 10-12 minute mark.
4. Can I add lemon zest for extra flavor?
Yes, lemon zest would be a delightful addition to these blueberry muffins, adding a bright and citrusy flavor to complement the sweetness of the blueberries.
5. How should I store leftover muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness. Warm briefly in the microwave before serving, if desired.