The Best Blueberry Muffins

Moist, fluffy blueberry muffins made in one bowl with Greek yogurt, milk, and plenty of blueberries.

15 mins

Prep Time

20 mins

Cook Time

35 mins

Total Time

10

Servings

Ingredients

  • • 1/2 cup unsalted butter [113 g], melted
  • • 1 cup granulated sugar
  • • 2 large eggs, room temperature
  • • 1 Tbsp vanilla extract
  • • 1/3 cup Greek yogurt
  • • 1/3 cup milk or buttermilk
  • • 2 cups plus 2 Tbsp all-purpose flour [272 g], divided
  • • 1 Tbsp baking powder
  • • 1/2 tsp salt
  • • 2 cups blueberries, fresh or frozen
  • • Turbinado sugar, optional

Instructions

  1. Preheat oven to 425 F. Grease 10 standard muffin tins and line with cupcake liners.
  2. In a large bowl, whisk granulated sugar and melted butter until combined.
  3. Add eggs one at a time, then mix in Greek yogurt, milk, and vanilla.
  4. Add 2 cups flour, baking powder, and salt. Fold until mostly combined and still a little lumpy.
  5. Toss blueberries with the remaining 2 Tbsp flour, then fold into the batter only until combined.
  6. Scoop batter into muffin tins, filling about 3/4 full. Sprinkle with turbinado sugar if desired.
  7. Bake for 5 minutes at 425 F, then reduce oven to 375 F and bake 15 minutes more, until golden and springy.
  8. Cool at least 15 minutes before eating.