Blueberry muffins should be a mainstay in everyone’s breakfast rotation. They’re easy, they’re quick, and they taste delicious. Oh, and they make your house smell like blueberries for hours. Do you need another reason to bake blueberry muffins? I think not!
This has been my go-to recipe for several years now. As a teacher at the local high school, I use blueberry muffins as a teaching tool for students. If that doesn’t tell you how easy it is, I don’t know what will! My kids have no problems making these muffins, and we use them as a comparison to other muffins. The reason? This recipe actually uses a mixer, instead of the typical muffin-method to mix the ingredients. It’s made more like a butter cake, and perhaps that’s why it’s just so darn good.
A bit of warning before you start this recipe. The batter will be THICK. The first time I made it, I thought I did something wrong because I’d never worked with a muffin batter quite this thick before. Don’t worry, that’s how it’s supposed to be. Forge ahead!
I also adjusted the recipe, just a bit, by increasing the yogurt and adding in a little lemon juice and lemon zest. If you’re not a lemon fan, don’t worry — you won’t really taste it. Lemon just pairs so well with blueberries and, in my opinion, brings out the natural flavor in the blueberries, that I just couldn’t help but add it to the recipe. Besides, it looks really pretty with yellow flecks inside the muffin.
And a note about the berries: Fresh or frozen blueberries work equally well, but I typically use frozen since that’s what I normally have on hand. When using frozen blueberries, your muffins will probably be a bit marbled in color. The juice from the frozen berries weeps out and can discolor the muffins if you mix too much. I like to coat my berries with just enough flour to help prevent them from turning the muffins into the greenish-grey colored blobs that often happens when using frozen berries.
If it’s been a while since you’ve made blueberry muffins or you’re looking for an excuse to make some, you’re in luck. Today is National Blueberry Muffin Day, so there’s no better time to give this recipe a try!
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- zest of 1 lemon
- 2 large eggs
- 3 teaspoons vanilla extract
- ⅔ cup vanilla yogurt or sour cream
- 1 Tbsp lemon juice
- 1½ cups blueberries fresh or frozen
- raw sugar for garnish, optional
- Preheat the oven to 375° and line 12 muffin tins with muffin liners. Lightly spray the liners with cooking spray to help prevent sticking. (This is mostly helpful if you eat your muffins warm.)
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, or in a large bowl with a handheld mixer, cream together the butter, sugar, and zest of one lemon. Mix until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Next, add in the vanilla, yogurt and lemon juice. Mix until combined.
- On low speed, gradually add in the flour mixture and mix just until combined. Don't over mix!
- Fold in the blueberries until incorporated. If using frozen berries, it helps to lightly roll them in flour, prior to adding them to the batter. This will help reduce the amount of weeping into your muffin.
- Using a large cookie scoop or spoon, evenly distribute batter amongst the 12 pre-lined muffin tins.
- This is a thick batter and you will FILL UP your cups. Don't be afraid!
- Place in oven and bake at 375° for 20-25 minutes or until a toothpick inserted comes out clean.
- *Note: I prefer to eat these after they have cooled. Warm is great, but I feel like you can taste the ingredients better when they are cold.
Recipe adapted from www.kingarthurflour.com.