Name: The Best Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 ½ cup (180g) all-purpose flour + 1 Tablespoon for the blueberries; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon salt; ½ cup (100g) granulated sugar; ¼ cup (45g) light brown sugar; 1 stick (115g) unsalted butter, melted; 2 large eggs; ½ cup (120g) plain yogurt; 1 teaspoon vanilla extract; 2 cups (300g) fresh or frozen blueberries; 4 Tablespoon coarse sugar, for sprinkling

The Best Blueberry Muffins

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Author: Delphine Fortin
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 9 muffins 1x
Category: Muffins

These are the BEST blueberry muffins! With a moist, tender crumb, these bakery-style muffins are bursting with juicy blueberries.

Ingredients

Scale

1 ½ cup (180g) all-purpose flour + 1 Tablespoon for the blueberries
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup (100g) granulated sugar
¼ cup (45g) light brown sugar
1 stick (115g) unsalted butter, melted
2 large eggs
½ cup (120g) plain yogurt
1 teaspoon vanilla extract
2 cups (300g) fresh or frozen blueberries
4 Tablespoon coarse sugar, for sprinkling

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Instructions

Preheat the oven to 400°F (200°C) and line a muffin pan with paper liners.
Combine the blueberries in a medium bowl with 1 Tablespoon flour. This will help the blueberries spread evenly in the batter rather than sinking in the bottom of the muffins. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
Using a hand or stand mixer, mix together sugars and melted butter, until smooth and creamy, about 2 minutes (you can also just whisk together by hand). Add the eggs, yogurt and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
With the mixer running on low speed, add the dry ingredients into the wet ingredients in two or three additions, and beat until no flour pockets remain. If you have time, allow the batter to rest for 10-15 minutes for taller, fluffier muffins (highly recommended for best results).
Using a rubber spatula, gently fold the blueberries into the batter.
Scoop the batter into the prepared muffin pan and fill up to the top of the paper liner, and generously sprinkle some coarse sugar over.
Bake at 400°F (200°C) for 5 minutes, and then lower the oven temperature to 375°F (190°C) and bake for 20 more minutes, or until a toothpick inserted in the center comes out clean. The muffins should be golden on the surface and set in the center. Allow to cool on a wire rack before serving. Keep in an airtight container at room temperature for 2 days.