Blueberry Muffins
Delicious blueberry muffins with a golden, crackly top and a soft, moist interior filled with juicy blueberries. Perfect for breakfast or a sweet snack.
Ingredients
Basic Ingredients for Muffins
- 1¾ cups all-purpose flour For the base of the muffins.
- 2 teaspoons baking powder For leavening.
- ½ teaspoon baking soda For additional lift.
- ½ teaspoon salt To balance flavors.
- ¾ cup whole milk Greek yogurt Adds moisture.
- ¾ cup cane sugar To sweeten the muffins.
- 2 large eggs Binding ingredients together.
- ⅓ cup vegetable oil For moisture.
- ¼ cup milk To adjust batter consistency.
- 2 teaspoons vanilla extract For flavor.
- 1½ cups fresh blueberries Main ingredient for flavor.
Optional Add-ins for Extra Flavor
- Zest of 1 lemon For a citrusy twist.
- 1 teaspoon ground cinnamon Adds warm spice.
- ½ cup chopped nuts For added crunch.
- 2 teaspoons vanilla bean paste For intense vanilla flavor.
Instructions
Preparing the Batter
- Gather all your ingredients for the muffin batter.
- In a large bowl, combine 1¾ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt; whisk together.
- In a separate bowl, whisk together ¾ cup Greek yogurt, ¾ cup cane sugar, 2 large eggs, ⅓ cup vegetable oil, ¼ cup milk, and 2 teaspoons vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined.
Adding the Blueberries
- Toss the blueberries with ½ teaspoon flour to prevent sinking and gently fold them into the batter.
Baking the Muffins
- Preheat your oven to 375°F.
- Fill muffin cups about two-thirds full with batter.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
Notes
Store muffins in an airtight container for up to 3 days. Freeze individually to maintain freshness for up to 2 months. Allow to cool completely before freezing. Reheat as needed.