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Best Blueberry Muffins: A Great Brunch Addition

Best Blueberry Muffins

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.  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 (I’ve even used chopped cranberries for a seasonal twist) – in the remaining flour to help them stay more suspended in the batter.  

Best Blueberry Muffins

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

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

For more recipe ideas, follow me on Pinterest.  

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