Hey friends, the first flavor that comes to mind when I hear the word “muffin” is blueberry. They are a classic favorite and I’m excited to share this amazing blueberry muffin recipe with you all. Keep reading to find out all the ways you can enjoy them right in your own home!
One of the things I used to really enjoy in my pre-COVID life was going to Starbucks (or any good coffee shop with a vibe), picking the coziest spot in the comfiest chair and enjoying a hot coffee and warm pastry. While we aren’t hanging at cafés surely we’re still consuming our daily coffee fix. Well, no need to leave the pastry out of the equation! With this recipe, you will enjoy a tasty compliment to your coffee right at home! These blueberry muffins are simple and won’t take up too much of your time. Follow this recipe and finish with sweet, moist and gooey blueberry muffins that can last up to a week when refrigerated. They also come in handy as an on-the-go snack during a busy day or better yet make these as a fun activity for you and your kids!
Before you try this recipe, go follow @Baking_Bucket #BakingBucket on Instagram and tag me so I can share your posts! Happy baking 🙂
Ingredients
2 C (240g) all-purpose flour + 1 tsp (5ml) for rolling berries
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 1/4 C (150g) granulated white sugar
2 large eggs, room temperature
1/2 C (120mL) vegetable oil
1 tsp vanilla extract
1 C (224g) plain Greek yogurt
2 C (240g) fresh blueberries, washed and dried
Instructions
Preheat oven to 375F (190C). Line your muffin tin with cupcake liners, set aside.
In a large bowl, beat together eggs, sugar and salt at a high speed for 5 minutes or until eggs are a light color.
Add in Greek yogurt, vegetable oil and vanilla. Beat on low for about 30 seconds until just combined.
In a medium bowl, whisk together the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients 1/3 at a time beating at a low speed each time until combined. (TIP: Whisking by hand might help you not over-mix, over-mixing will make muffins dense.)
In a small bowl, toss and coat your blueberries with 1 tsp all-purpose flour. Use a spatula to gently fold the berries into the batter until combined.
Spoon batter into muffin cups filling 3/4 to the top. Bake for 25-30 minutes or until the tops are golden and an inserted toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to cooling rack. Enjoy!
*recipe has been modified from this source.
I definitely learned some tips and tricks to make these muffins deliciously perfect. So please leave your questions and reviews in the comments!