Description
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
- Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
- Wash and dry the blueberries.
- 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.
- 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).
- 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.
- Category: Muffin
- Method: Baked
- Cuisine: Muffins
- Diet: Vegetarian
