I love baking recipes that feel nostalgic and comforting, and these blueberry muffins always hit that note for me. They come out tall, fluffy, and incredibly moist, packed with juicy blueberries and finished with a lightly crisp, sugary top. I usually make them when I want something simple but bakery-worthy, and they never disappoint fresh from the oven or reheated the next day.
Why You’ll Love This Recipe
I keep coming back to this recipe because it is easy, reliable, and gives me perfect results every time. I only need one bowl, basic pantry ingredients, and less than half an hour. The texture stays tender, the flavor is rich without being heavy, and the muffin tops rise beautifully. I also love how flexible the recipe is when I want to make small tweaks.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
6 tablespoons Greek yogurt
6 tablespoons milk or buttermilk
1 tablespoon baking powder
1/2 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour
2 cups blueberries, fresh or frozen
Turbinado sugar for topping, optional
Directions
I start by preheating the oven to 425°F and preparing a standard muffin tin with liners and a light coating of grease. In a large bowl, I whisk together the melted butter and sugar until smooth. I add the eggs one at a time, mixing well, then stir in the Greek yogurt, milk, and vanilla.
Next, I add 2 cups of flour along with the baking powder and salt. I gently fold everything together until just combined, leaving the batter slightly lumpy. I toss the blueberries with the remaining 2 tablespoons of flour and fold them in carefully, making sure not to overmix.
I divide the batter evenly among the muffin cups, filling each about three-quarters full. If I want a crunchy top, I sprinkle a little turbinado sugar over each muffin. I bake for 5 minutes, then reduce the oven temperature to 375°F and continue baking for about 15 minutes, until the muffins are golden and spring back when touched. I let them cool for at least 15 minutes before serving.
Servings And Timing
This recipe makes about 10 standard-sized muffins. I usually spend around 10 minutes prepping and about 20 minutes baking, so everything is ready in roughly 30 minutes.
Variations
I like to swap the Greek yogurt with sour cream when that’s what I have on hand. For a slightly heartier texture, I sometimes use whole wheat flour. When I want extra flavor, I add lemon zest or a simple streusel topping. Frozen blueberries work well too, as long as I mix them in gently.
Storage/Reheating
I store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. When reheating, I warm them gently in the oven or slice them and heat them with a little butter to keep them soft and flavorful.
FAQs
Can I Use Frozen Blueberries?
I use frozen blueberries often and find they work very well as long as I don’t overmix the batter.
Why Do I Bake At A High Temperature First?
I start with a high temperature to help the muffins rise quickly and form tall, domed tops.
Can I Make These Muffins Gluten Free?
I’ve had good results using a quality gluten-free flour blend in place of regular flour.
How Do I Keep Muffins Moist?
I rely on the combination of butter, yogurt, and milk, and I always avoid overmixing the batter.
Can I Make Mini Or Jumbo Muffins?
I’ve made both sizes successfully by adjusting the baking time and keeping the cups about three-quarters full.
Conclusion
These blueberry muffins are one of my favorite go-to bakes because they are simple, comforting, and consistently delicious. Every batch gives me soft centers, crisp tops, and plenty of blueberry flavor, making them perfect for breakfast, snacks, or sharing with family.
These blueberry muffins are soft, fluffy, and bursting with juicy berries. With a moist crumb, domed tops, and a lightly crisp sugar finish, they feel like a bakery treat made effortlessly at home. Perfect for breakfast, snacks, or sharing.
Total Time:30 minutes
Yield:10 muffins
Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
6 tablespoons Greek yogurt
6 tablespoons milk or buttermilk
1 tablespoon baking powder
1/2 teaspoon salt
2 cups plus 2 tablespoons all-purpose flour
2 cups blueberries, fresh or frozen
Turbinado sugar for topping (optional)
Instructions
Preheat oven to 425°F (220°C). Line a muffin tin with paper liners and lightly grease them.
In a large bowl, whisk together melted butter and sugar until smooth.
Add eggs one at a time, mixing well. Stir in vanilla, Greek yogurt, and milk.
Add 2 cups of flour, baking powder, and salt. Gently fold until just combined.
Toss blueberries with remaining 2 tablespoons of flour and fold into batter carefully.
Divide batter among muffin cups, filling each about 3/4 full. Sprinkle tops with turbinado sugar if desired.
Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 15 minutes or until golden and springy to the touch.
Let muffins cool for at least 15 minutes before serving.
Notes
Swap Greek yogurt with sour cream if needed.
Add lemon zest or streusel topping for extra flavor.
Use whole wheat flour for a heartier version.
Frozen blueberries work well; just mix in gently to avoid streaking.
Store in an airtight container at room temperature or refrigerate for longer freshness.
