Description

These moist, tender blueberry muffins feature tall domed tops and a crackly sugar crust. Designed for baking with children, they are easy to make, forgiving for beginners, and delicious enough for the whole family.

Ingredients

Scale

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk
1/2 cup plain full-fat Greek yogurt
2 cups fresh or frozen blueberries

Instructions

Preheat oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
In a separate medium bowl, whisk the melted butter, eggs, vanilla extract, buttermilk, and Greek yogurt until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should remain thick and lumpy.
Gently fold in the blueberries. If using frozen berries, toss them in a tablespoon of flour first to prevent sinking.
Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
Bake at 400°F for 18-20 minutes, rotating the pan halfway through, until tops are golden brown and spring back when pressed.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to ensure tender muffins. If using frozen blueberries, do not thaw them; toss in flour first to prevent sinking. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, swap butter for coconut oil, eggs for flax eggs, and buttermilk for oat milk with lemon juice.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 18
Sodium: 180
Fat: 9
Saturated Fat: 5
Carbohydrates: 32
Fiber: 1
Protein: 4

Keywords: blueberry muffins, kids baking, bakery style muffins, easy breakfast, homemade muffins, gluten-free option, vegan option