Classic Moist Blueberry Muffins

5 from 2 votes

Simple, moist, and made in one bowl, this classic blueberry muffin recipe is made with pantry staples and fresh juicy blueberries.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 271kcal

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.

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.

Nutrition facts are an estimate.