These tender, fluffy blueberry muffins are bursting with fresh juicy berries and topped with a delicate crumb topping. With a subtle vanilla flavor and moist crumb, they’re perfect for breakfast, brunch, or an afternoon snack. The secret to their incredible texture is not overmixing the batter and using frozen blueberries to prevent them from sinking. Once you try this recipe, you’ll never buy store-bought muffins again.
Blueberry muffins are an American classic that transcends generations and occasions. Whether enjoyed with your morning coffee or packed for a school lunch, these little cakes have earned their place in our hearts and kitchens. The beauty of homemade blueberry muffins lies in their simplicity—just a handful of pantry staples combine to create something truly magical.
This recipe draws inspiration from traditional New England bakery techniques, where the focus is on quality ingredients and proper technique rather than complicated flavors. Fresh or frozen blueberries work equally well, making this recipe accessible year-round. I’ve perfected this recipe over years of baking, and I’m thrilled to share my secrets for achieving that perfect golden-brown exterior with a tender, almost cloud-like interior that keeps people coming back for more.
Why You’ll Love This Recipe
- These muffins are impossibly tender and moist thanks to Greek yogurt and proper folding technique, with a perfect balance of sweetness
- Bursting with fresh or frozen blueberries in every bite, giving you that delightful pop of fruity flavor
- Ready in under 40 minutes from start to finish—perfect for busy mornings or last-minute gatherings
- This recipe yields 12 muffins, making it ideal for meal prep, sharing with friends, or enjoying throughout the week
Ingredients
2 cups all-purpose flour (spooned and leveled, not packed)
3/4 cup granulated sugar (for the batter)
2.5 teaspoons baking powder (fresh baking powder is crucial)
1/2 teaspoon salt (enhances blueberry flavor)
4 tablespoons unsalted butter (melted and slightly cooled)
2 whole large eggs (room temperature for better emulsification)
1 cup plain Greek yogurt (adds moisture and tang)
1/4 cup whole milk (any milk percentage works)
1.5 teaspoons vanilla extract (pure vanilla preferred)
1.5 cups fresh or frozen blueberries (do not thaw if frozen; toss with 1 tablespoon flour)
2 tablespoons demerara sugar (for topping)
1 teaspoon lemon zest (optional but recommended for brightness)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup generously with cooking spray or butter. This prevents sticking and allows the muffins to have a beautiful exterior.
💡 Paper liners make removal easier and look more professional. Let the oven preheat fully for even baking.
In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Make sure to break up any lumps in the sugar and ensure the baking powder is evenly distributed throughout the flour mixture. This dry mixture is the foundation of your muffins’ structure.
💡 Whisking aerates the flour and distributes the leavening agent evenly, resulting in a more tender crumb. Don’t skip this step.
In a separate medium bowl, whisk together the melted butter, eggs, Greek yogurt, milk, and vanilla extract until smooth and well combined. The mixture should be uniform with no streaks of yogurt visible. This creates the wet base that will bind with your dry ingredients.
💡 Greek yogurt acts as a secret weapon for moisture and tenderness. Whisking vigorously helps incorporate everything smoothly.
Pour the wet ingredients into the dry ingredients and fold together using a spatula with just 10-12 gentle strokes until barely combined. The batter should be lumpy and slightly streaky—overmixing develops gluten, which results in tough, dense muffins. Don’t worry about perfect smoothness; that’s the key to tender muffins.
💡 This is critical: resist the urge to mix thoroughly. A few lumps are your friend. Overmixed muffin batter is the most common mistake home bakers make.
If using frozen blueberries, toss them with 1 tablespoon of flour to prevent them from sinking. Gently fold the blueberries into the batter with just 2-3 more folding motions using your spatula. Be careful not to crush the berries or overmix at this stage.
💡 The flour coating on frozen berries creates friction, keeping them suspended throughout the muffin instead of settling to the bottom. Fresh berries can be added directly without the flour.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Use an ice cream scoop or measuring spoon for consistency. Sprinkle a pinch of demerara sugar on top of each muffin for a lovely sparkly finish and subtle crunch.
💡 An ice cream scoop ensures even portions, which means even baking. Fill any empty cups halfway with water to ensure even heat distribution.
Bake in the preheated oven for 20-23 minutes, until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (not wet batter). The tops should spring back slightly when gently pressed.
💡 Start checking at 20 minutes. Oven temperatures vary, so check early to avoid overbaking. Overbaked muffins become dry quickly.
Remove the muffin tin from the oven and let cool in the pan for 5 minutes. This allows them to set slightly without sticking. Transfer the muffins to a wire cooling rack to cool completely, about 15 minutes. Enjoy warm with a cup of coffee or tea, or store for later.
💡 Cooling completely prevents condensation from making the bottoms soggy. If you can’t wait, warm muffins are absolutely delicious with a pat of butter melting on top.
👨🍳 Chef’s Notes
The secret to bakery-quality muffins lies in three critical points: first, don’t overmix the batter—lumps are good; second, use Greek yogurt for moisture and tangy depth; third, if using frozen blueberries, coat them lightly with flour to prevent sinking. I also recommend using a muffin scoop to ensure each muffin is the exact same size, which guarantees even baking. The demerara sugar topping adds not just visual appeal but also a delightful crunch that contrasts beautifully with the tender crumb.
Classic Blueberry Muffins
These tender, fluffy blueberry muffins are bursting with fresh juicy berries and topped with a delicate crumb topping. W…
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Ingredients
- • 2 cups all-purpose flour
- • 3/4 cup granulated sugar
- • 2.5 teaspoons baking powder
- • 1/2 teaspoon salt
- • 4 tablespoons unsalted butter
- • 2 whole large eggs
- • 1 cup plain Greek yogurt
- • 1/4 cup whole milk
- • 1.5 teaspoons vanilla extract
- • 1.5 cups fresh or frozen blueberries
- • 2 tablespoons demerara sugar
- • 1 teaspoon lemon zest
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup generously with cooking spray or butter. This prevents sticking and allows the muffins to have a beautiful exterior.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Make sure to break up any lumps in the sugar and ensure the baking powder is evenly distributed throughout the flour mixture. This dry mixture is the foundation of your muffins’ structure.
- In a separate medium bowl, whisk together the melted butter, eggs, Greek yogurt, milk, and vanilla extract until smooth and well combined. The mixture should be uniform with no streaks of yogurt visible. This creates the wet base that will bind with your dry ingredients.
- Pour the wet ingredients into the dry ingredients and fold together using a spatula with just 10-12 gentle strokes until barely combined. The batter should be lumpy and slightly streaky—overmixing develops gluten, which results in tough, dense muffins. Don’t worry about perfect smoothness; that’s the key to tender muffins.
- If using frozen blueberries, toss them with 1 tablespoon of flour to prevent them from sinking. Gently fold the blueberries into the batter with just 2-3 more folding motions using your spatula. Be careful not to crush the berries or overmix at this stage.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Use an ice cream scoop or measuring spoon for consistency. Sprinkle a pinch of demerara sugar on top of each muffin for a lovely sparkly finish and subtle crunch.
- Bake in the preheated oven for 20-23 minutes, until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (not wet batter). The tops should spring back slightly when gently pressed.
- Remove the muffin tin from the oven and let cool in the pan for 5 minutes. This allows them to set slightly without sticking. Transfer the muffins to a wire cooling rack to cool completely, about 15 minutes. Enjoy warm with a cup of coffee or tea, or store for later.
