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25 Easy Muffin Recipes

Blueberry muffins
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This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.

Ingredients

Scale
  • 1 1/2 cups fresh blueberries
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1/4 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup Greek yogurt (or sour cream)
  • 1/2 cup milk
  • 1 teaspoon apple cider vinegar
  • Turbinado sugar, for topping

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Wash and dry the blueberries. 
  3. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, nutmeg, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the honey, vegetable oil, yogurt, milk and apple cider vinegar until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick, smooth batter forms. Fold the blueberries into the batter with a spatula. 
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping 1/4 cup per muffin. Sprinkle the tops with turbinado sugar (or additional granulated sugar).
  5. Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.