Blueberry Muffin Recipe

Greek yogurt lends great texture to this delicious Blueberry Muffin Recipe. This recipe bakes a dozen of these big, beautiful pancakes!

Blueberry muffin cut in half and covered with butter.

Spectacular is a big word and I don’t just throw it all over the place. These pancakes are big, juicy, and delicious. Before I first posted this recipe eight years ago, I shared a photo of a bunch of them on my Facebook page and the response was pretty overwhelming. I got the message loud and clear. You want your blueberry muffins and I’m with you all the way!

Blueberry Muffin Recipe

This has been my go-to blueberry muffin recipe for as long as I can remember. It’s bake sale quality but so easy that you can make a batch any time old.

A muffin tray filled with blueberry bread and fresh berries.

Blueberry Muffin Recipe ingredients

All ingredients needed to make Blueberry muffins with text overlay.
  • eggs
  • sugar White granulated sugar.
  • oil Either vegetable oil or canola oil.
  • vanilla Always use pure vanilla extract for the best flavor.
  • All-purpose flour
  • Baking soda
  • salt
  • Yogurt The secret to this recipe is plain fat-free Greek yogurt, which adds great richness and texture. I’ve substituted light sour cream in place of some or all of the Greek yogurt with a good result. Feel free to use a combination of the two if you are running out of one or the other.
  • blueberry The quality of fresh blueberries is certainly the best, but I realize there may be times when they are not available. See the instructions below if you are using frozen berries.

How to make blueberry pancakes

Ingredients are combined in a mixing bowl to make blueberry muffins.
  1. In a large bowl, beat the eggs with an electric mixer. Add 1 cup of white sugar and beat for a minute or two until completely combined. Pour the oil with the beaters, then add the vanilla. In a separate bowl, mix flour, salt, and baking soda together.
  2. Using a wooden spoon, mix the flour mixture into the wet mixture, a little at a time, alternating with the Greek yogurt.
  3. Fold the blueberries into the mixture with a wooden spoon, until blended. Grease a 12-cup muffin pan with nonstick cooking spray and divide the mixture evenly among muffin cups. Bake in a preheated 400°F oven for 18 to 20 minutes, or until golden brown. Remove the muffins from the oven and let the muffins cool for 10 minutes, then remove the muffins from the pan and serve.

How to make muffins with frozen blueberries

One drawback to using frozen berries is that they can impart a bluish tinge to the cake batter. To avoid that, follow these steps.

  • Thoroughly thaw frozen blueberries in the refrigerator.
  • Once thawed, put the berries in a colander and rinse with a light stream of cold water until the water that drains away is a dark blue color instead of a light blue.
  • Drain them well, then place the berries between paper towels and pat dry.
  • Be very gentle when folding it into the mixture with a wooden spoon.

For baked Blueberry Muffin Recipe

This is a completely optional step but it’s a fun thing to do from time to time. Just sprinkle a little icing sugar over each muffin before baking. It adds a little sparkle, a touch of extra sweetness, and will make you feel special. This is a particularly nice touch to sell baked cakes.

Cool blueberry pancakes on a wire rack.

Try cutting it in half while it’s still warm, then brushing it with butter. Seriously, unbelievable!

Blueberry muffin storage

If you think the muffins will be consumed quickly, transfer the completely cooled muffins to a plastic storage bag, squeeze out as much air as possible, and seal the bag. You can also store it in an airtight plastic storage container.

For longer storage, wrap cakes in a layer of paper towels before storing as described above. For best quality, consume the muffin within 2 to 3 days.

Cut blueberry muffins in half with butter on a plate.

Ingredients

  • 2 eggs
  • 1 cup granulated sugar
  • ½ cup Vegetable oil or canola oil
  • 1 small spoon vanilla extract
  • 2 cups all-purpose flour
  • ½ small spoon of salt
  • ½ small spoon Baking soda
  • 1 cup plain fat-free Greek yogurt All or part of it can be replaced with light or regular sour cream
  • 1 cup fresh berries Rinse and dry (see notes section below)
  • 3 small spoons Coarse Sparkling Sugar or as needed (optional)

instructions

  • Preheat the oven to 400 degrees Fahrenheit. Cover a 12-cup muffin pan with nonstick cooking spray.
  • In a large bowl, beat eggs with an electric mixer. Add 1 cup sugar and beat for a minute or two until completely combined. With the paddles running, pour in the oil and then add the vanilla.
  • In a separate medium bowl, mix flour, salt, and baking soda together.
  • Using a wooden spoon, mix the flour mixture into the wet mixture, a little at a time, alternating with the Greek yogurt. Fold blueberries into muffin mixture with a wooden spoon, until blended. Divide the mixture evenly among prepared muffin cups. If desired, sprinkle the surface of the muffin with a light layer of coarse sparkling sugar.
  • Bake for 18 to 20 minutes, or until golden brown. Remove from the oven and allow the muffins to cool for 10 or 15 minutes, then carefully remove them from the muffin tin to cool completely.

Blueberry Muffin Recipe Notes

How to make muffins with frozen blueberries
One drawback to using frozen berries is that they can impart a bluish tinge to the cake batter. To avoid that, follow these steps.

  • Thoroughly thaw frozen blueberries in the refrigerator.
  • Once thawed, put the berries in a colander and rinse with a light stream of cold water until the water that drains away is a dark blue color instead of a light blue.
  • Drain them well, then place the berries between paper towels and pat dry.
  • Be very gentle when folding it into the mixture with a wooden spoon.

storage
If you think the muffins will be consumed quickly, transfer the completely cooled muffins to a plastic storage bag, squeeze out as much air as possible, and seal the bag. You can also store it in an airtight plastic storage container.
For longer storage, wrap cakes in a layer of paper towels before storing as described above. For best quality, consume the muffin within 2 to 3 days.

feed

service: 1Pie | Calories: 247Calories | Carbohydrates: 35g | protein: 5g | Fat: 10g | Saturated fat: 8g | Cholesterol: 28mg | sodium: 160mg | Potassium: 65mg | the basic: 1g | sugar: 19g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 26mg | iron: 1mg

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