Blueberry Yogurt Muffins (best blueberry muffins!)
User Reviews
5
Blueberry Yogurt Muffins (best blueberry muffins!)
Description
These muffins combine large eggs, yogurt, melted butter, sugar, lemon zest, and vanilla for a flavorful batter, lifted by baking powder and soda for rise. Folded fresh blueberries add moisture and fruity pockets inside each muffin. The batter is handled carefully to avoid overmixing, preserving a tender crumb and some light flour streaks for texture. Topping the muffins with reserved blueberries and brown sugar before baking yields a gentle crunchy crust.
Moist and tender, these muffins bake for about 25 minutes to golden perfection, with a subtle lemon brightness and evenly distributed blueberries. The result is a lightly sweet muffin with soft interior and a slight sugary topping crunch. They work well for breakfasts, snacks, or mild dessert.
Ingredients should be at room temperature for best results, but cold also works. Measuring flour by spooning and leveling avoids dry muffins from excess flour. Frozen blueberries can be used without thawing if tossed briefly with flour to prevent sinking. Yogurt can be substituted with sour cream by reducing flour slightly. Nutritional information is provided per muffin for those monitoring intake.
Ingredients
- 2 egg large
- 1 cup yogurt 240g
- 1/2 cup butter 115g, melted
- 1 cup granulated sugar 200g
- lemon zest grated from 1
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
- 2 cups flour 300g, spooned and leveled not scooped!, 6 tablespoons
- 2 cups blueberries 300g
- 2 1/2 tablespoons brown sugar to sprinkle on top
Instructions
- Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.
- Wash the blueberries, pat them dry with paper towels, set aside.
- Prepare a muffin pan (standard size) and line it with 12 paper liners. Spray the liners with a non-stick baking spray (optional).
- Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, baking soda, and salt into a large bowl. Whisk until well combined.
- Add the flour, fold in with a spatula until almost combined (you should still see some streaks of flour in the batter).
- Add the blueberries (reserve some blueberries to put on top), fold in with a spatula until evenly distributed and there are no streaks of flour visible. Don't overmix the batter.
- Divide the batter evenly between 12 muffin liners.
- Put the reserved blueberries on top of the batter, press them in. Sprinkle with brown sugar.
- Bake for about 25 minutes or until a wooden skewer/cake tester comes out clean.
- Place on a cooling rack to cool slightly then enjoy!
Notes
- Use room temperature ingredients for best muffin texture but cold ingredients also work.
- Measure flour by spooning and leveling to avoid dry muffins from too much flour.
- Frozen blueberries can be used; toss with a tablespoon of flour before folding in to prevent sinking.
- You can substitute sour cream for yogurt, reducing flour by 1 tablespoon if doing so.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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