Moist Blueberry Muffins

Experience bakery-quality indulgence at home with these Moist Blueberry Muffins, bursting with juicy blueberries in every bite. Perfectly fluffy and tender thanks to Greek yogurt and a balanced blend of whole milk and melted butter, these muffins strike the ideal harmony of richness and lightness. A touch of vanilla extract enhances their aromatic sweetness, while tossing the blueberries in flour ensures even distribution throughout the batter. Ready in just under 40 minutes and made with simple pantry staples, these muffins are a quick, easy, and satisfying treat for breakfast, brunch, or a midday snack. Whether served warm with a pat of butter or enjoyed straight from the cooling rack, these homemade muffins are a surefire way to brighten your day.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cup Unsalted butter, melted and slightly cooled
• 0.5 cup Greek yogurt (plain or vanilla)
• 0.25 cup Whole milk
• 2 Large eggs
• 1.5 teaspoons Vanilla extract
• 1.5 cups Fresh or frozen blueberries
• 1 tablespoon All-purpose flour (for coating blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a medium mixing bowl, whisk together the melted butter, Greek yogurt, milk, eggs, and vanilla extract until smooth and creamy.

Step 4

Add the wet ingredients to the dry ingredients and gently fold them together using a spatula or wooden spoon. Do not overmix; some lumps are okay.

Step 5

In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the coated blueberries into the muffin batter.

Step 6

Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full. (You can use a cookie scoop or spoon for consistency.)

Step 7

Bake the muffins in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 8

Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. The muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

Nutrition Facts

Serving size	1036.3 grams (1036.3g)

Amount per serving	% Daily Value*
Calories	2735

Total Fat 111.70g	143%
Saturated Fat 65.60g	328%
Polyunsaturated Fat 0.10g
Cholesterol 642mg	214%
Sodium 1706mg	74%
Total Carbohydrate 386.20g	140%
Dietary Fiber 12.10g	43%
Total Sugars 180.50g
Protein 50.30g	101%

Vitamin D 107IU	534%
Calcium 292mg	22%
Iron 14mg	79%
Potassium 825mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 7.3%

Carbs: 56.1%