This Blueberry Muffins recipe is light, fluffy, and bursting with fresh blueberries. The batter is made with Greek yogurt for extra tender muffins.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 12
Ingredients
½cup(114g)unsalted butter, softened
¾cup(150g)granulated sugar
2large eggs, room temperature
¾cup(150g)plain Greek yogurt, room temperature
2teaspoonsvanilla extract
2cups(260g)all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
1cup(148g)fresh blueberries
coarse sugar, optional
Instructions
Preheat the oven to 400°F. Line a muffin pan with paper liners; set aside.
Using a stand mixer fitted with the paddle attachment or with an electric handheld mixer, beat the butter and sugar on medium speed until light and fluffy.
Turn the speed down to low and beat in the eggs, one at a time. Beat in the yogurt and vanilla.
In a separate bowl, whisk the flour, baking powder, baking soda, and salt together. Add it to the butter mixture and use a silicone spatula to mix until just combined.
Gently fold in the blueberries.
Divide the batter evenly between the muffin cups and sprinkle coarse sure over the top if using.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Immediately remove the muffins from the pan and place them on a wire rack to cool completely. Muffins are best the day they are made.
Notes
Greek yogurt: If you don't have plain Greek yogurt, regular yogurt or sour cream will also work.
Make ahead tip
Place cooled muffins in an airtight container and keep them at room temperature for up to 3 days.
Muffins can also be refrigerated for up to 1 week. Bring cold muffins to room temperature before serving or warm them in the microwave for 10-20 seconds.
Muffins freeze well for up to 3 months. Thaw one or all of the muffins in the refrigerator overnight. Or place a single frozen muffin in the microwave for 40-60 seconds.