Moist Blueberry Muffins
I made some blueberry muffins to brighten up your Thursday!
This is kind of a big deal, because I am a self proclaimed non-baker. But I’ve been practicing and practicing, and look at me! I made muffins that look like muffins! It took a few batches, but I finally got it right.
There was an unfortunate “baking powder is too old and these muffins didn’t rise and they look more like blueberry cups than blueberry muffins” situation. Nothing a quick trip to the store can’t fix. I’ve since discovered this great tip by David Lebowitz on how to tell if your baking soda is still good. I’ll be using this a lot in the future.
I was so proud of how these turned out, I rewarded myself by eating 3 of these muffins stat. 2 right after they came out of the oven, and a 3rd for dessert that I split open and toasted in the toaster oven. Both smothered in honey butter of course.
The secret to these muffins is using greek yogurt. It makes these blueberry muffins ultra moist on the inside, but still crispy and brown on the outside. I’ve started to prefer not using muffin liners when making muffins because I love that crispy brown exterior. A good coating of non-stick cooking spray does the trick.
These are great to make in the spring because blueberries don’t cost a million dollars. I used fresh, but you could easily use frozen. If using frozen, don’t thaw the blueberries, just throw them in still frozen with the dry ingredients. This will prevent them from dying your whole batter blue.
Don’t be alarmed if the batter seems dry, they cook up perfectly. You can easily divide the batter into the muffin tin using an ice-cream scoop. That will make the tops look very perfect and round looking. I prefer the craggy top look I got with these blueberry muffins by using 2 spoons to rustically plop in the batter.
Moist Blueberry Muffins
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1-1/4 cups plain greek yogurt
- 1-1/2 cups container fresh blueberries
- Non-stick cooking spray
Instructions
- Preheat oven to 350 degrees, with the rack in the middle position. Spray a 12 muffin tin with non-stick cooking spray.
- In a large mixing bowl, whisk together flour, baking powder and salt. Add in blueberries and toss to combine.
- In a separate medium mixing bowl, whisk egg for about 20 seconds until it becomes lighter in color and slightly frothy. Add sugar to the egg and whisk to combine. Then add in butter and whisk to combine. Add greek yogurt, whisking until just combined.
- Pour the wet ingredients into the dry ingredients, and gently fold until just combined. The batter should look a little dry and stiff, and there may still be a few pockets of dried flour.
- Divide the batter evenly, and bake for 25-30 minutes until golden brown and an inserted skewer comes out clean. Rotate the muffin tin halfway thru baking.
- Allow to cool for 1 minute, then invert the mufins on a wire rack to cool for a few more minutes.
- Eat warm, or keep an an airtight container for up to 1 week.
Notes
102 Comments on “Moist Blueberry Muffins”
I sure do love muffins and these look fantastic! Thank goodness blueberries are starting to come down in price so I can start making blueberry goodies again. :) I’m crazy over that honey butter too! What an awesome flavor to pair with almost any morning goodie. :)
I think you are a great baker – these muffins turned out amazing!! Blueberry muffins are my favorite and I love that you used greek yogurt. Wish I had a few of these in front of me especially with some honey butter – yum!
I will have to make these, Nat! I love blueberry muffins!!
You must make them then! They’re so good, and the recipe is fool proof : )
Oh my goodness these muffins look so perfect! I love the beautiful blueberry color on the inside and how rustic they look, YUM!!
As I was driving from a meeting today I had an overwhelming desire to bake blueberry muffins and then I visited your blog and now I am drooling. :) Can you ship me some please? ;)
It was like I read your mind! If there were any left, I would definitely mail them to you. But, these only lasted about 3 days before they were all gone : )
I love using yogurt in baked goods. These muffins look gorgeous and with that honey butter I bet they are divine.
Okay, definitely going to check my baking powder when I get home tonight! And talk about perfect blueberry muffins, Natalie! I have a surplus of Greek yogurt in the fridge – I think blueberry muffins are in my future. :)
Love blueberry muffins- favourite brunch recipe!
Blueberry muffins are my favorite! Great idea to use Greek yogurt. and serving with that honey butter?? Yum.
I cannot believe you’re not a baker. These muffins look stunning! And oh, they’re so so pretty too with all those blueberries :)
These are easily the best muffins I’ve ever eaten! We had them with honey butter and they were delicious!
I love the rustic look of these muffins – great breakfast treat.
Thanks Shikha! I love the rustic look too. Then they really look homemade, and no one will think I bought them. Haha!
These look great and lovely pics as well! Well done!
Followed the recipe exactly, and mine look just like the picture. Wouldn’t call them muffins—they are more dense and not fluffy at all. More like a cross between a muffin and a scone. Kind of gluey texture…not terrrible, but not great either.
LOVE these muffins, Natalie! They’re so big and plump and stuffed to the max with blueberries, just how I like my blueberry muffins! I’m glad you didn’t give up after the first few fails! Love the addition of greek yogurt in these muffins—Gotta try that!
great tips Natalie, thanks for sharing!
These look delicious! I think you are a baker after all, you’re just to modest! :)
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These muffins are delicious! My family and I make them all the time. Part scone, part muffin with a delicious yogourt undertone. I always cut the sugar in half but I am sure they would be just as good as initial recipe. Made them today with strawberries instead of blueberries and added vanilla. Delish! Thanks for sharing.
I am so glad you like my blueberry muffins and make them all the time Sylvie. I love how you describe them as part muffin, part scone! I couldn’t agree more. Cutting the sugar in half is a brilliant idea. Also, I love that you make them with strawberries. That sounds fantastic!
Natalie, you shouldn’t say that you aren’t good at baking!! These look lovely lady!! Truly! Awesome that you mentioned David Labovitz…love him! This made me worry my baking soda is too old. It seems to last forever, and I bake quite a bit actually. Why don’t they just sell it in smaller containers? I don’t get it haha! I bet the yogurt makes these super moist. I have a pet peeve of dry muffins, and these look far from that. Pinned, thanks :)
These look fantastic! I’ve gotten super into baking healthy(-ish) muffins to have on hand for quick breakfasts or snacks during the week, and I think these would make an excellent addition to our repertoire. I’ve made two batches of Irish soda bread muffins since before St. Patrick’s Day, and they definitely hit the spot! And with your honey butter? Ooh yeah.
Had no idea about that baking powder trick! Thanks for sharing that…
And these muffins look amazing! I can’t wait for blueberry season to get here in NY!! I’m with you on not using the ice cream scoop for the batter… I love the tops crackly :)
These muffins look great Natalie! Good for you for attempting to bake! I wish i had one of those with my morning coffee! :)
I made them but added one apple diced and stewed. It was almost delicious but had too much salt. It wasn’t until after that I realised most cake recipes have only 1/4 teaspoon of salt. Had my brain been in gear I would have reduced the salt whilst mixing the batter.
Adding in stewed tomatoes sounds delicious! I want to try that next time! And yes, you can for sure reduce the salt.