Everyday Blueberry Muffins
A sweet, moist crumb bursting with blueberries topped with a sugary crisp top make these the ultimate blueberry muffin.
Ingredients
- 8 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1 cup plain greek yogurt
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/4 cup All Purpose Flour
- 2 1/2 cups blueberries
- Raw or Sanding Sugar
Instructions
- Preheat the Oven: Preheat the oven to 425℉ and line a standard size muffin tins with cupcake liners.
- Mix Wet Ingredients: In a large bowl, combine melted butter, eggs, sugar, vanilla, and yogurt.
- Add baking powder, baking soda, and salt: Sprinkle baking powder, baking soda, and salt over the batter and mix well.
- Add Flour and Blueberries: Stir in flour and blueberries until just combined. The batter will be very thick.
- Scoop the Batter: Portion the batter evenly into the prepared pan, the batter should in slightly above the top of each liner. Heavily sprinkle the top of each muffin with raw or sanding sugar,
- Bake: Bake the for muffins for 5 minutes. Reduce the temperature to 350℉ and bake for an additional 20-25 minutes or until a toothpick comes out clean when poked into the center of the muffin and the top springs back when gently pushed. Let cool 5-10 minutes and enjoy!
Notes
Fresh or frozen blueberries will work in this recipe. Do not thaw the frozen blueberries.
The sanding or raw sugar provides a sugar crunch on top.
Add in 1 teaspoon of lemon zest for a lightly citrus flavor
Use half blueberries and half raspberries for a mixed berry muffin