Name: Best Blueberry Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 10 tablespoons unsalted butter (softened); 1 cup, minus 1 tablespoon sugar; 2 large eggs; 1 1/4 cups Greek whole milk yogurt ((such as Straus)); 1/4 cup milk; 1 1/2 cups blueberries (fresh or frozen)

Do you love a good blueberry muffin? Bursting with berries – and with a bonus of some protein? Then this recipe for blueberry muffins is for you. I love a good quick bread. And what’s a muffin but a single-serving quick bread?

Best Blueberry Muffins

This recipe for blueberry muffins uses a combination of Greek yogurt – which I always have on hand for stuff like this dip – and a small amount of milk of your choice (I have used whole, lowfat and oat milk, all with good results).

After creaming the butter and sugar, you alternate adding the wet ingredients with the dry ingredients. Be sure to leave 1-2 tablespoons of flour in the bottom of the bowl. Toss your blueberries- fresh or frozen work equally well – in the remaining flour to help them stay more suspended in the batter. You can easily sub in raspberries in the summer or cranberries in the winter.

These are substantial muffins – like a solid breakfast or brunch item on their own. Enjoy!

Best Blueberry Muffins

These muffins are substantial and moist, bursting with blueberries. Adapted from the America’s Test Kitchen The Best Recipe cookbook.

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Prep Time 20 mins

Cook Time 30 mins

resting time 10 mins

Total Time 50 mins

Course Breakfast, brunch

Cuisine American

Servings 12 muffins

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter softened
1 cup, minus 1 tablespoon sugar
2 large eggs
1 1/4 cups Greek whole milk yogurt (such as Straus)
1/4 cup milk
1 1/2 cups blueberries fresh or frozen

Instructions

Preheat oven to 375 degrees. Grease 12-cup muffin pan. Combine flour, soda, powder, and salt and set aside.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy, 2-3 minutes. Add eggs, one at a time, beating well after each addition.
Beat in one-half of dry ingredients, followed by a 1/4 cup of the yogurt and the milk. Beat in half of the remaining dry ingredients, then 1/2 cup of the yogurt; repeat with remaining ingredients, leaving about 1 tablespoon of flour mixture in the bowl.
Toss blueberries in remaining flour and then gently fold into batter, which will be quite thick. Divide into greased muffin pan and bake 25-30 minutes, rotating the pan once after about 15 minutes.
Allow to rest 5-10 minutes before serving. Or cool completely and freeze.

Notes

If you freeze the muffins, you can remove them one at a time and pop in the microwave for 30 seconds to warm. Alternatively, you can thaw, covered, overnight on the counter.

Keyword brunch, celebrations