Description
These bakery-style blueberry muffins feature a moist, tender crumb, big bursts of blueberry, and a signature crunchy sanding sugar top. Simple to make in one bowl with beginner-proof steps.
Ingredients
Scale
- 2 ½ cups all-purpose flour (plus 1 tbsp reserved for tossing berries)
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- ½ cup plain full-fat Greek yogurt
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
- Sanding sugar or turbinado sugar, for topping
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease thoroughly.
- In a medium bowl, whisk together 2 ½ cups flour, granulated sugar, baking powder, baking soda, and salt until aerated and no white streaks remain.
- In a large bowl, whisk melted butter, eggs, Greek yogurt, and vanilla until smooth.
- Pour dry ingredients into wet ingredients. Gently fold with a spatula until just combined; batter should be thick and lumpy. Do not overmix.
- Toss blueberries in 1 tablespoon of the reserved flour to coat, then gently fold them into the batter.
- Divide batter evenly among muffin cups, filling them almost to the top.
- Generously sprinkle sanding sugar or turbinado sugar over the top of each muffin.
- Bake for 18-20 minutes until tops are golden brown and a toothpick inserted comes out clean. Do not open the oven door before 15 minutes.
- 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 avoid tough muffins. Keep blueberries cool until folding in to prevent batter from warming up. If using frozen blueberries, do not thaw them. For best results, use full-fat Greek yogurt and spoon/level the flour rather than scooping directly from the bag.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 20
- Sodium: 180
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: blueberry muffins, bakery style muffins, crunchy sugar top, easy muffin recipe, one bowl muffins, moist muffins, breakfast baking