Blueberry Yogurt Muffins That Will Melt Your Heart
<!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->Discover the best blueberry yogurt muffins recipe! Moist, fluffy, and easy to make, these muffins are perfect for breakfast or a wholesome snack.
Ingredients
- 1 ½ cups 190g all-purpose flour – The base for that perfect muffin texture.
- 1 teaspoon baking powder – Helps the muffins rise beautifully.
- ½ teaspoon baking soda – Ensures a soft tender crumb.
- Pinch of salt – Enhances all the flavors.
- ½ cup 120ml plain or Greek yogurt – The secret to moist, tangy muffins.
- ⅓ cup 75g unsalted butter, melted – Adds richness to the batter.
- ½ cup 100g granulated sugar – Sweet but not overly so.
- 2 large eggs – Binds the ingredients and gives the muffins structure.
- 1 teaspoon vanilla extract – Adds warmth and depth to the flavor.
- 1 cup 150g fresh or frozen blueberries – The star of the show, bringing sweet bursts of fruity goodness.
- Optional: Zest of 1 lemon – For an extra layer of brightness and aroma.
Instructions
Prep Your Workspace
- Preheat the oven to 375°F (190°C). Lightly oil or line a muffin tray with paper liners.
- Gather all your ingredients, ensuring they’re measured and ready to go.
Mix the Dry Ingredients
- Mix the baking soda, baking powder, salt, and all-purpose flour in a large bowl. This is your dry mix, set it aside.
Combine the Wet Ingredients
- In a separate bowl, whisk the yogurt, melted butter, sugar, eggs, and vanilla extract until smooth. If you’re using lemon zest, add it now for a bright citrusy aroma.
Bring It All Together
- Using a spatula, carefully incorporate the wet ingredients into the dry components as you gradually add them. A few little lumps are acceptable; just be careful not to overmix.
- Once the batter is almost combined, fold in the blueberries gently to keep them whole.
Portion and Bake
- Fill each muffin cup about ¾ filled with batter, dividing it evenly.
- The muffins should be brown so bake for 18 to 22 minutes or until a toothpick inserted comes out clean.
Cool and Enjoy
- After five minutes of cooling in the muffin tray, move the muffins to a wire rack to finish cooling. Enjoy one, right out of the oven if you can't resist!
Pro Tip
- For a bakery-style touch, sprinkle a little coarse sugar on top of each muffin before baking. It adds a delightful crunch!
Notes
Pro Tips for Perfect Muffins
- Avoid overmixing the batter: This may result in dense muffins. To achieve a light, fluffy texture, gently fold the ingredients until they are barely incorporated.
- Coat Blueberries in Flour: Tossing fresh or frozen blueberries in a tablespoon of flour helps them stay evenly distributed and prevents sinking.
- Use a Muffin Scoop: For evenly sized muffins, use a scoop to portion the batter. This ensures consistent baking.
- Check for Doneness Early: Every oven is different, so start checking your muffins at the 18-minute mark. Look for a golden top and a clean toothpick test.
Delicious Variations to Try
- Lemon-Blueberry Twist
- Add 1 tablespoon of fresh lemon juice to the batter for a tangy kick. Top with a simple lemon glaze for extra zing.
- Cinnamon Streusel Topping
- Mix 2 tablespoons of brown sugar, 1 tablespoon of flour, and 1 teaspoon of cinnamon with 1 tablespoon of melted butter. Sprinkle over the batter before baking for a crunchy, spiced topping.
- Gluten-Free Option
- Substitute all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure all other ingredients are certified gluten-free.
- Vegan Blueberry Muffins
- Replace yogurt with a plant-based alternative, eggs with flaxseed meal (1 tablespoon flaxseed + 2.5 tablespoons water per egg), and butter with coconut oil.
- Berry Medley
- Swap half the blueberries with raspberries, blackberries, or chopped strawberries for a mix of flavors.