The Best Blueberry Muffins

Perfectly soft, moist, and brimming with fresh blueberries in every bite, these are truly *The Best Blueberry Muffins* you’ll ever make. This easy recipe combines a rich batter made with whole milk, Greek yogurt, and melted butter for a tender, bakery-style crumb. Coating the blueberries in flour ensures they stay evenly dispersed, while a sprinkling of turbinado sugar on top creates an irresistible golden crust. Ready in just 40 minutes, these muffins are ideal for breakfast, brunch, or a cozy afternoon snack. Whether served warm from the oven or saved for later, this recipe guarantees fluffy, flavorful muffins that everyone will love!

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, melted and cooled
• 0.5 cup Milk (whole or 2%)
• 0.5 cup Greek yogurt
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1.5 cups Fresh blueberries
• 1 tablespoon All-purpose flour (for coating blueberries)
• 2 tablespoons Turbinado sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter or nonstick spray.

Step 2

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. Set aside.

Step 3

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

Step 4

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. This helps prevent them from sinking to the bottom of the muffins.

Step 6

Gently fold the blueberries into the batter, being careful not to crush them.

Step 7

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle turbinado sugar on top for a crispy, golden topping.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 9

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

Step 10

Enjoy warm or at room temperature! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	1077.9 grams (1077.9g)

Amount per serving	% Daily Value*
Calories	2805

Total Fat 109.90g	141%
Saturated Fat 65.20g	326%
Polyunsaturated Fat 2.00g
Cholesterol 492mg	164%
Sodium 2290mg	100%
Total Carbohydrate 412.10g	150%
Dietary Fiber 12.10g	43%
Total Sugars 208.20g
Protein 46.70g	93%

Vitamin D 104IU	519%
Calcium 333mg	26%
Iron 13mg	73%
Potassium 844mg	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: 35.0%

Protein: 6.6%

Carbs: 58.4%