Simple, moist, and made in one bowl, this classic blueberry muffin recipe is made with pantry staples and fresh juicy blueberries.
The only Classic Blueberry Muffin Recipe you'll ever need! These muffins are moist, fluffy, and packed with delicious juicy blueberries. They are made with simple kitchen staples and use only 1 bowl. In just 40 minutes, you can mix and bake these delicious classic blueberry muffins.
Made with natural ingredients like greek yogurt, lemon zest, fresh summer blueberries, and a touch of cinnamon, these muffins could not be easier and tastier. They have big, crispy tops that are simply delicious. You've got to try this recipe!
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Why You'll Love This Recipe
- Bakery quality at home. No need to spend $5 on a muffin when you make them at home! These moist muffins are fluffy with a bakery-style crispy sugared top.
- Freezes well for later. See below for storage and freezing instructions. These muffins are great to keep on hand for meal prep, breakfast, and snacks.
- Super customizable! Add a different berry, nuts, or chocolate chips to make these muffins your own!
The Science Behind Perfect Muffins
Baking is a science. This muffin recipe has a carefully crafted ingredient list and method to achieve perfect results every time. Here are some reasons why these muffins work so well:
- Hotter than usual oven. These muffins bake at 375ºF. This higher than normal temperature causes the muffins to spring up, forming a nice crispy top while the middle continues to cook.
- Cold ingredients. Keeping the yogurt, eggs and milk relatively cold will keep the batter cool. A cool batter + a hot oven = massive oven spring = tall beautiful muffins!
- Bakery flavour. Using high fat dairy gives these muffins a rich, moist texture.
- Bakery-style muffin top. Sprinkling the top of the unbaked muffin batter with coarse or raw sugar will result in a beautiful crispy muffin top.
Ingredients & Substitutions
Here is everything you'll need to make these bakery style blueberry muffins:
- Salted butter: I always opt for salted butter in my baking as it enhances the flavors. If using unsalted butter, add a total of 1 teaspoon salt to the muffins.
- White sugar & brown sugar
- Eggs
- 2% Greek yogurt: Higher fat gives a richer flavor. In a pinch, you could use sour cream as a substitute.
- 2% milk
- Vanilla extract
- Lemon zest: Lemon compliments blueberries so well.
- All purpose flour
- Baking powder: There's a good amount of baking powder in this recipe go give the muffins nice high tops.
- Cinnamon: You don't taste it much, but cinnamon gives these muffins a wonderful depth of flavor.
- Salt
- Fresh blueberries: I only recommend using fresh blueberries in this recipe, as frozen blueberries can release too much moisture.
- Coarse sugar: I like to sprinkle coarse or raw sugar on top of the muffins for crunch.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
Preheat the oven to 375ºF and line a 12-cup muffin tin with paper liners.
(1) In a large bowl, whisk together the melted butter and both sugars. Then whisk in both eggs, greek yogurt, milk, vanilla extract, and lemon zest until smooth.
Add the flour, baking powder, cinnamon, and salt to the bowl. Use a spatula to lightly mix them together on top, then fold into the wet ingredients until just combined.
(2) Save ⅓ cup of the blueberries for topping, then gently fold in the rest.
(3) Use a cookie scoop to evenly distribute the batter across 10-12 muffin cups. Top with extra blueberries and a sprinkle of coarse sugar.
(4) Bake for 22-27 minutes. When they're done, the tops will spring back when touched, and a toothpick should come out clean. Allow the muffins to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
Storage & Freezing
Storage: Muffins are best on the day they're baked. Following that, place in an airtight container at room temperature for up to 4 days. For extra crispy tops, re-heat in the air fryer for a few minutes.
Freezing: Freeze muffins in an airtight container for up to 2 months. Thaw at room temperature and re-crisp in the air fryer for a few minutes if desired.
Expert Tips
Here are some of my top tips and tricks for the best muffins:
- Keep the ingredients cold. Remember, cold ingredients + hot oven = magically tall muffins.
- Use fresh blueberries for deliciously juicy muffins.
- To achieve smooth, rounded muffin tops: Take a spoon and run it under cold water. Dry lightly, then run the back of the spoon over the top of a muffin. This will smooth any rough edges on the muffin top that could burn. Repeat, rinsing the back of the spoon before each muffin.
- Do not open the oven door. This will lower the oven temperature and could deflate the muffins.
- If you plan to freeze them, do so right away so they are as fresh as possible.
Frequently Asked Questions
Yes, you can try substituting an all-purpose gluten-free flour like Bob's Red Mill 1:1 Baking Flour (blue bag), King Arthur Gluten-Free Baking Flour, or Cup4Cup gluten-free flour.
I don't recommend it, since they will add too much moisture to the batter.
If your muffins grew nicely in the oven, then sank as they cooled, there are a few things that may have gone wrong.
1) Too much leavening agent (baking powder).
2) Over-mixed batter. Remember to gently incorporate wet and dry ingredients.
3) The muffins were not cooked all the way through yet.
These classic blueberry muffins are the perfect snack. They are simple to make and delicious to enjoy with their crispy tops and fluffy, bakery-quality insides.
More Snack Recipes
Have you made these blueberry muffins? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Classic Moist Blueberry Muffins
Ingredients
- 113 g salted butter, melted ½ cup
- 110 g white sugar ½ cup
- 110 g brown sugar ½ cup
- 2 eggs
- 85 g 2% greek yogurt ⅓ cup
- 80 ml 2% milk ⅓ cup
- 1 tablespoon vanilla extract
- Zest of ½ lemon
- 280 g all purpose flour 2 cups
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 320 g fresh blueberries 3 cups
- 2 tablespoon coarse sugar
Instructions
- Preheat the oven to 375ºF and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the melted butter and both sugars. Then whisk in both eggs, greek yogurt, milk, vanilla extract, and lemon zest until smooth.
- Add the flour, baking powder, cinnamon, and salt to the bowl. Use a spatula to lightly mix them together on top, then fold into the wet ingredients until just combined. Save ⅓ cup of the blueberries for topping, then gently fold in the rest.
- Use a cookie scoop to evenly distribute the batter across 10-12 muffin cups. Top with extra blueberries and a sprinkle of coarse sugar.
- Bake for 22-27 minutes. When they're done, the tops will spring back when touched, and a toothpick should come out clean. Allow the muffins to cool in the tin for 10 minutes, then remove to a wire rack to cool completely.
Notes
- This recipe is adapted from Justine Snacks.
- I recommend measuring with the ingredient weights. This will be most accurate.
- I don't recommend using frozen blueberries, as they can add too much moisture to these muffins and make them a bit soggy.
- Muffins are best on the day they're baked. Store extra muffins in a large airtight container at room temperature for up to 4 days. For an extra crispy top, re-heat in the air fryer for a few minutes before enjoying.
- You can also freeze muffins in an airtight container for up to 2 months. Thaw at room temperature and re-crisp in the air fryer for a few minutes if desired.
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