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Judy John

Blueberry Muffins

Soft, fluffy blueberry muffins with juicy berries, golden tops, and a lightly crisp crust. They make an easy breakfast, snack, or lunchbox treat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups (240 g) all-purpose flour — spooned and leveled
  • 2 teaspoons (8 g) baking powder
  • 1/2 teaspoon (3 g) salt
  • 1/2 teaspoon (1.5 g) ground cinnamon — optional
Wet Ingredients
  • 2 large eggs (100 g) — room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) neutral oil
  • 1/2 cup (120 g) plain Greek yogurt
  • 1/4 cup (60 ml) whole milk
  • 1 teaspoon (5 ml) vanilla extract
Blueberries
  • 1 1/2 cups (225 g) fresh blueberries — washed and dried well
  • 2 teaspoons (5 g) all-purpose flour — for coating berries
Optional Topping
  • 2 tablespoons (25 g) coarse sugar — for crunchy muffin tops
  • 1 teaspoon (2 g) lemon zest — optional

Equipment

  • Mixing Bowl
  • Medium Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • 12-Cup Muffin Tin
  • Paper Muffin Liners
  • Rubber Spatula
  • Oven
  • Wire Rack

Method
 

  1. Preheat the oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. Whisk flour, baking powder, salt, and cinnamon in a medium bowl until evenly combined.
  3. Whisk eggs, sugar, oil, yogurt, milk, and vanilla in a separate mixing bowl until smooth and lightly glossy.
  4. Add the dry ingredients to the wet mixture. Stir gently until a few streaks of flour remain, keeping the batter thick and tender.
  5. Toss the blueberries with 2 teaspoons flour. Fold them gently into the batter, taking care not to crush the berries.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle coarse sugar and lemon zest over the tops if desired.
  7. Bake for 18 to 22 minutes, until the tops look golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for 5 minutes. Transfer them to a wire rack so the bottoms do not become soggy.
  9. Serve warm for a soft crumb and juicy berries, or cool completely before storing. Enjoy plain or with butter.

Notes

For soft muffins, avoid overmixing once you add the flour. For slightly crispier tops, sprinkle coarse sugar over the batter and bake until deeply golden. Fresh blueberries give the cleanest berry shape, while frozen blueberries work well when added straight from the freezer. Toss berries with flour to reduce sinking. Add lemon zest, orange zest, almond extract, white chocolate chips, or a little cinnamon for flavor variations. Fill cups evenly so muffins bake at the same rate. Cool on a wire rack before sealing so trapped steam does not soften the tops. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze completely cooled muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently before serving.