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Blueberry Muffins the Breakfast Hero You Didn't Know You Needed - Simple, Cozy, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar (adds subtle caramel flavor)
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 3/4 cup (180g) plain Greek yogurt or sour cream
  • 1/4 cup (60ml) milk (dairy or unsweetened non-dairy)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest (optional but recommended)
  • 1 1/2 to 2 cups blueberries (fresh or frozen; do not thaw frozen berries)
  • 1–2 tablespoons coarse sugar for topping (optional, for crunch)

Method
 

  1. Preheat and prep the pan. Heat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners, or grease it well.
  2. Whisk dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
  3. Mix wet ingredients. In a medium bowl, whisk the granulated sugar, brown sugar, melted butter, eggs, yogurt, milk, vanilla, and lemon zest until smooth.
  4. Combine gently. Pour the wet mixture into the dry ingredients. Use a spatula to fold just until you no longer see dry flour. The batter will be thick—this is good.
  5. Add the blueberries. Toss blueberries with 1 teaspoon flour if you want extra insurance against sinking. Fold them into the batter with a few gentle strokes. Don’t overmix.
  6. Fill the cups. Divide the batter evenly among the 12 cups, filling them almost to the top for tall domes. Sprinkle with coarse sugar if using.
  7. Bake hot, then finish. Bake at 400°F (200°C) for 5 minutes to help them rise. Without opening the door, reduce the heat to 350°F (175°C) and bake 12–15 more minutes, until the tops are golden and a toothpick comes out with a few moist crumbs.
  8. Cool and enjoy. Let muffins cool in the pan for 5 minutes, then move to a rack. Eat warm or at room temp. They’re excellent with butter or a smear of jam.