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Blueberry Muffins

5 from 11 reviews

This super moist blueberry muffin recipe is loaded with juicy blueberries with a big domed, muffin top coated in crunchy demerrara sugar.

This super moist blueberry muffin recipe is loaded with juicy blueberries with a big domed, muffin top coated in crunchy demerrara sugar.

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: american

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 Tablespoons greek yogurt
  • 6 Tablespoons buttermilk
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups + 2 tablespoons all purpose flour
  • 2 cups blueberries, fresh or frozen
  • turbinado sugar, optional

Instructions

  1. Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
  2. In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt, buttermilk and vanilla extract.
  3. Add 2 cups flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.
  4. Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle tops with Turbinado sugar, if using.* Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!

Keywords: blueberry muffins, best blueberry muffins, blueberry muffin recipe

Notes

Tips for the Best Blueberry Muffins

  • If you don’t have melted butter, you can sub out oil!
  • Don’t have buttermilk on hand? Make a homemade substitution with just two ingredients!
  • Don’t over mix the batter!
  • If you using frozen blueberries, do NOT over mix the batter. This will prevent any bleeding of the blueberry juices into your batter