Blueberry Muffins
Soft, domed blueberry muffins with a crunchy sugar top, made in one bowl with melted butter, yogurt and plenty of berries.
- Makes
- 12 muffins
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Oven
- 400°F205°C
Ingredients
One standard 12-cup muffin tin holds a single batch. Bake a double batch in two tins on the same rack if they fit, or one after the other.
Equipment
- 12-cup muffin tin
- Paper liners
Instructions
Heat the oven to 400°F with a rack in the middle. Line the muffin tin with paper liners.Heat the oven to 205°C with a rack in the middle. Line the muffin tin with paper liners.
Whisk the flour, baking powder, baking soda and salt in a medium bowl.
In a large bowl, whisk the sugar and eggs until pale and slightly thick, about 1 minute. Whisk in the melted butter, yogurt and vanilla.
Add the flour mixture and fold with a spatula until only a few streaks of flour remain. Fold in the blueberries gently, just until no dry flour shows.
Divide the batter among the cups; they will be full. Sprinkle the tops with the extra sugar.
Bake until domed and golden and a toothpick in the center comes out clean, 20–24 minutes. Cool in the tin for 5 minutes, then move the muffins to a rack.
Notes
- Don’t thaw frozen blueberries; they bleed less if they go in frozen. Add 2 to 3 minutes to the baking time.
- Muffins keep in a covered container for 2 days, or frozen for up to 3 months.
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Nutrition estimate
- Calories
- 225
- Protein
- 4 g
- Carbs
- 32 g
- Fat
- 9 g
Per muffin, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
