Description
My Moist Blueberry Muffins are soft, tender, and packed with juicy blueberries. Using yogurt and melted butter keeps them incredibly moist, and lemon zest brightens the flavor. Perfect for breakfast, brunch, or a sweet snack, these muffins bring warmth, comfort, and happiness to your kitchen.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (120ml) milk
- 1/2 cup (120g) plain yogurt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (225g) fresh blueberries
- Zest of 1 lemon
- Optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Whisk together melted butter, milk, yogurt, eggs, sugar, and vanilla until smooth.
- Mix flour, baking powder, baking soda, salt, and lemon zest in another bowl.
- Fold dry ingredients into wet until just combined; do not overmix.
- Toss blueberries with a teaspoon of flour and fold into batter gently.
- Divide batter among muffin cups and sprinkle coarse sugar if desired.
- Bake 20–25 minutes until golden and a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to a wire rack.
Notes
Toss blueberries in flour to prevent sinking. Store in an airtight container at room temp for 3 days. Freeze baked muffins for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg