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Blueberry Muffins - Soft, Juicy, and Simple to Make

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – the base for a tender crumb
  • Granulated sugar – for sweetness and structure
  • Baking powder – the main leavener for lift
  • Baking soda – balances acidity and boosts rise
  • Kosher salt – enhances flavor
  • Fresh or frozen blueberries – the star ingredient
  • Unsalted butter – melted, for flavor
  • Neutral oil (like canola or vegetable) – for moisture
  • Plain yogurt or sour cream – adds moisture and tenderness
  • Milk (dairy or unsweetened non-dairy) – to loosen the batter
  • Large eggs – bind and add richness
  • Vanilla extract – rounds out the flavor
  • Lemon zest (optional) – brightens the berries
  • Coarse sugar (optional) – for a crunchy top

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners. Set aside 1 tablespoon of the flour to toss with the blueberries.
  2. Mix dry ingredients: In a large bowl, whisk 2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt until combined.
  3. Whisk wet ingredients: In a separate bowl, whisk 2 large eggs, 1/2 cup plain yogurt or sour cream, 1/3 cup milk, 1/4 cup melted unsalted butter (slightly cooled), 1/4 cup neutral oil, and 1 1/2 teaspoons vanilla. Add 1 teaspoon lemon zest if using.
  4. Combine gently: Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter should be thick and slightly lumpy—don’t overmix.
  5. Fold in berries: Toss 1 1/2 to 2 cups blueberries with the reserved tablespoon of flour. Gently fold them into the batter, saving a few to dot on top.
  6. Fill the pan: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with the reserved blueberries and sprinkle with coarse sugar if you like.
  7. Bake high, then lower: Bake at 400°F (200°C) for 6 minutes to help the muffins rise. Without opening the oven, reduce the temperature to 350°F (175°C) and bake 12–15 more minutes, until golden and a toothpick comes out with a few moist crumbs.
  8. Cool briefly: Let the muffins cool in the pan for 5 minutes, then transfer to a rack. They’re best slightly warm, but they hold well at room temperature.