Old-Fashioned Blueberry Muffins

[ 7 ] January 29, 2013 |

Old-Fashioned Blueberry Muffins

Packed with blueberry flavor, these Blueberry Muffins have a delicate texture and a delicious golden crust.

These muffins will disappear as quickly as you could make them.

Old-Fashioned Blueberry Muffins

Use this basic muffin recipe and add your favorite berries.

For a nice crunch, sprinkle some coarse sugar on top of the blueberry muffins.

Old-Fashioned Blueberry Muffins



5.0 from 2 reviews
Old-Fashioned Blueberry Muffins
Serves: 12
  • 3 cups all-purpose flour
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • ½ cup sugar
  • ½ cup brown sugar
  • ¾ cup milk ( I used almond milk)
  • 6 Tablespoons unsalted butter, melted
  • ¼ cup plain Greek Yogurt
  • ½ teaspoon vanilla extract
  • 1 and ¼ cup fresh or frozen blueberries
  1. Preheat oven to 350 degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
  2. Whisk flour, baking powder and salt in a medium bowl. Set aside.
  3. In the bowl of a stand mixer, beat the eggs and sugar until light and pale in color. Stir in milk, butter, yogurt and vanilla. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. The batter will be thick and somewhat lumpy. Fold in the blueberries.
  4. Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 350 degrees for 20-25 minutes, until tops are lightly golden and centers appear set.
  5. Allow to cool for 10 minutes in pan before serving.

Old-Fashioned Blueberry Muffins

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Breakfast, Recipe Index, Snacks, Sweets

Comments (7)

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  1. These look amazing! I love how tall and domed the tops are!

  2. Yum, these look and sound delicious!

  3. Whitney M says:

    I just wanted to let you know that this muffin recipe is amazing. I just made these, and the texture and moisture is perfect. Unfortunately, the local store was out of blueberries, so I used blackberries and also added the juice and zest of 1 lemon. This was a great combo, but I plan to do it over with just the blueberries. Thanks for the recipe :)

  4. These are very, very good. But I guess your 12 servings is 2 muffins per person? I thought it would just make 12 muffins, but I made 15 plus 24 mini muffins!

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