Description
These bakery-style Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries. Made with yogurt for extra moisture and topped with a crunchy Turbinado sugar crust, they’re a perfect homemade version of the classic Starbucks favorite.
Ingredients
- 3/4 cup (1.5 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 3/4 cup full-fat plain yogurt
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups fresh blueberries
- Turbinado or Demerara sugar, for sprinkling
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the yogurt, lemon zest, and vanilla extract until fully combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Gently fold in the blueberries with a rubber spatula, being careful not to crush them.
- Scoop the batter into the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the tops of each muffin with Turbinado or Demerara sugar.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when touched.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room temperature ingredients for best results.
- Yogurt adds moisture—full-fat works best, but Greek yogurt can be used as a substitute.
- Frozen blueberries can be used if fresh are not available; toss them in a little flour before folding in.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
