Moist Blueberry Muffins
Blueberry muffins are a classic, comforting treat known for their soft, moist crumb and bursts of sweet, juicy blueberries in every bite. Perfect for breakfast or a snack, they strike a delicious balance between sweetness and fruitiness, often topped with a golden, slightly crisp sugar crust. Whether homemade or bakery-fresh, they are always a crowd favourite.
In this blog post, you will learn how to make blueberry muffins.
How to Make Blueberry Muffins
To make blueberry muffins, in a medium bowl whisk the all-purpose flour, baking soda, baking powder, and salt together in a bowl. Set aside.
In a large bowl, place your softened, unsalted butter and add the granulated sugar and brown sugar. Beat the ingredients together on medium-high speed for about 2 minutes. Scraping the sides as needed.
Add the eggs and vanilla extract and beat again for a minute.
Add the Greek yogurt and continue to beat the mixture.
Slowly begin to pour in the dry ingredients into the wet ingredients until they are incorporated together.
Fold in either the fresh or frozen blueberries.
Grease or line your muffin tins and fill them to the top with the muffin batter.
Bake at high heat for 5 minutes then reduce the heat and continue baking for another 20-22 minutes.
Remove from the oven once a toothpick inserted comes out clean and let cool on a cooking rack.
Storage
Storing blueberry muffins properly helps to keep them fresh, moist, and delicious.
To store them at room temperature place them into an airtight container. They will stay fresh for 2-3 days on the counter.
To store the muffins in the refrigerator place them into a sealed container and place them into the fridge. Make sure that they cool completely before storing. They will stay fresh in the fridge for 5-6 days.
To store them in the freezer wrap the muffins individually and place them into a freezer safe container. They will keep in the freezer for up to 2 months.
Thaw them overnight in the fridge or at room temperature.Top of FormBottom of Form
Ingredients
All-Purpose/Plain Flour: all-purpose flour is the base of the muffins which provides structure and softness. It gives the muffins their classic tender crumb while holding all the ingredients together.
Baking Powder: baking powder is a leavening agent that helps the muffins to rise and become light and fluffy.
Baking Soda: baking soda is another leavening agent which works well with acidic ingredients like Greek yogurt.
Salt: salt enhances all the flavours in the muffins.
Unsalted Butter: unsalted butter adds richness, moisture, and flavour to the muffins. Using unsalted butter lets you control the salt level precisely.
Granulated Sugar: granulated sugar sweetens this muffin recipe.
Brown Sugar: brown sugar adds moisture and a hint of molasses flavour, making the muffins softer and giving them a deeper, slightly caramel-like sweetness.
Eggs: eggs bind the ingredients together and provides the structure.
Vanilla Extract: vanilla extract enhances the flavour of the muffins with a warm, aromatic note.
Greek Yogurt: Greek yogurt adds moisture and tenderness without thinning out the batter too much. Its slight tang also balances the sweetness and work with the baking soda for lift.
Fresh or Frozen Blueberries: The star ingredient, blueberries add bursts of juicy, fruity flavor throughout the muffin. Fresh blueberries stay firm, while frozen ones may bleed a bit, giving the batter a blue tint—but both work beautifully.
Tips
- If using frozen blueberries, do not thaw them. Use them frozen or else they will add too much moisture to the batter.
Interested in muffin recipes? Try these muffin recipes below!
- Lemon Blueberry Muffins
- Strawberry Muffins
- White Chocolate and Raspberry Muffins
- Banana Muffins
- Chocolate Chip Muffins
- Blueberry Oatmeal Muffins
- Apple Cinnamon Muffins
Blueberry Muffin Recipe
Ingredients
- 2 c. all-purpose/plain flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. unsalted butter softened
- 1/4 c. granulated sugar
- 1/2 c. brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3/4 c. Greek yogurt
- 1 1/2 c. blueberries fresh or frozen
Instructions
- Preheat the oven to 425℉/220℃/Gas Mark 7. Either grease your muffin tin or use paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar.
- Add the eggs and vanilla extract to the wet ingredients. Beat the ingredients for about 2 minutes.
- Add the Greek yogurt and continue to beat the mixture. Start to pour the dry ingredients into the wet ingredients while continuing to beat the mixture.
- When the wet and dry ingredients are fully incorporated together add the blueberries.
- Spoon the muffin batter into the pre-greased muffin tin.
- Sprinkle the mixed sugar on top of each muffin and place the muffins into the oven.
- Let bake for 5 minutes at the high temperature then decrease the temperature to 350℉/176℃/Gas Mark 4.
- Continue to let bake for another 20-22 minutes.
- Remove from the oven and let cool on a cooling rack.
Notes
Author: Sarah Young
In this blog post, you learned how to make blueberry muffins.