We love blueberry muffins! Who doesn’t, really? I mean, how can one not love fresh blueberry goodness wrapped up in a muffin? Yet, finding the perfect blueberry muffin recipe has proved trickier than I thought it would be—and I’ve been making muffins since I was a child.
And so I made my own, adapted and tweaked from various other blueberry muffin recipes, until my kids said, “Mama, you make the best blueberry muffins!” And I had to concur. This is a pretty darn good blueberry muffin recipe.
Try it for yourself and let me know what you think.
Bonus points if you make it with your kids.
The Best Blueberry Muffin Recipe
Makes 12 regular-sized muffins and 12 kid-pleasing mini muffins
INGREDIENTS
- 2 cups all-purpose flour (or half all-purpose and half white wheat flour)
- 1/3 cup sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, melted then cooled somewhat
- 2 large eggs
- 1 cup plain yogurt
- Zest from one lemon
- 1 teaspoon vanilla
- 1 1/2 cups blueberries, frozen or fresh
INSTRUCTIONS
Preheat oven to 400 degrees fahrenheit and line the muffin tins with silicone muffin cup liners, paper liners, or just grease the tin. (We use re-usable silicone liners for the big muffin tin and paper liners for the mini muffin tin.)
Whisk the dry ingredients together in a large bowl.
Whisk the melted butter and eggs together in a medium bowl. Add the yogurt, zest, and vanilla, and whisk some more.
Note :: Sometimes I use vanilla yogurt and then skip the additional vanilla extract.
Combine the wet and dry ingredients, stirring just until combined. Fold in blueberries.
(Or you can mix the blueberries into the dry ingredients first, as in the photo above, then gently stir in the wet ingredients. We’ve done it both ways.)
Divide batter between muffin tin sections… We always divide the batter between one regular-sized muffin tin and one mini muffin tin.
Note :: We really like these silicone muffin cup liners because the muffins pop out of the tin and the liners super easily and they mean less greasing and washing of muffin tins.
…and sprinkle with sugar (if you like).
Bake for 20 minutes. Test with toothpick; if it comes out clean, the muffins are done.
Let cool slightly on a wire rack if you have the patience.
Our mini muffin tin came as part of this Little Bakers Cook Set, in case you’re wondering. We use it all the time.
So, make these with your kids and then report back. Was it the best blueberry muffin recipe you’ve tried? Or do you have another favorite? Because I’ll totally try yours, too! Who knows? I might end up tweaking this one even more…
P.S. I thought these muffins were seriously awesome when I replaced 1/2 cup of the flour with cornmeal. The kids didn’t like the texture as much (but ate them all anyway). The kids loved them best when they were completely purple the time we had to add a forgotten ingredient at the last minute and stirred the blueberries around more than they really wanted to be stirred.
Here’s the printable recipe ::
- 2 cups all-purpose flour (or half all-purpose and half white wheat flour)
- ⅓ cup sugar, plus more for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) butter, melted then cooled somewhat
- 2 large eggs
- 1 cup plain yogurt
- Zest from one lemon
- 1 teaspoon vanilla
- 1½ cups blueberries, frozen or fresh
- Preheat oven to 400 degrees fahrenheit and line or grease the muffin tins.
- Whisk the dry ingredients together in a large bowl.
- Whisk the melted butter into the eggs. Add the yogurt, zest, and vanilla, and whisk some more.
- Combine the wet and dry ingredients, stirring just until combined. Fold in blueberries.
- Divide batter between muffin tin sections and sprinkle with sugar.
- Bake for 20 minutes. Test with toothpick; if it comes out clean, the muffins are done.
More Breakfast Recipes to Cook with Your Kids
- The best pumpkin chocolate chip muffins
- Easy popovers (and a great kids’ cookbook)
- Oatmeal raspberry scones
- Raspberry-lemon cream cheese coffeecake
- Easy Blueberry Turnovers
Pin It for Later
Oooooh, I’m excited about trying these now. I love the idea of the silicone liners too! I’m going to try them with spelt flour so I’ll let you know how they go. Can’t wait to try some of the other recipes above as well.
Oh, and on another note … I just had to do a quick search. Here in Australia, we don’t use the term Cornmeal. At first I thought you might’ve meant Cornflour but when you mentioned texture, I then thought possibly Almond Meal which is used in muffins a lot here to make them gluten free. Through my search, I’ve realised that our equivalent is Polenta but Polenta is finer apparently (which is brilliant as I have some there that needs using). I’ll try it but like you, I’ll probably like it but my daughter won’t. Almond Meal is a favourite in this family in muffins … Even my daughter likes it. I quite often just blend whole almonds if I don’t have any almond meal handy.
Can’t wait to try the Polenta recipe!
They look delicious, I’m going to have to make some. Thanks for sharing the recipe.
These look amazing…and my kids would most definitely not be pleased with mini muffins, especially if they’re this good! Can’t wait to try the recipe.
Made these this morning with my 4-year-old, and they were heavenly! Even our toddler, who doesn’t like blueberries, devoured one. It looks like this will be our new go-to recipe. Thanks for sharing!
Is there something else I can use in place of yogurt? Milk?
Tried these batter was a little dry so I added milk otherwise good ?