Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare the Wet Ingredients: In a large bowl, whisk the melted butter and sugar until well combined. Add the eggs, one at a time, followed by the vanilla extract, milk, and Greek yogurt. Mix until smooth.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing to ensure tender muffins.
- Add Blueberries: Gently fold in the blueberries, reserving a few for topping if desired.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling them to the top for a bakery-style dome. Sprinkle the tops with coarse sugar if using.
- Bake: Bake for 5 minutes at 400°F (200°C), then reduce the temperature to 375°F (190°C) and bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Preparation Time: 10 minutes
Baking Time: 20-25 minutes
Servings: 12 muffins
Calories: 200 kcal per muffin
Tips and Tricks
- Toss the blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking.
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Use frozen blueberries directly from the freezer—do not thaw, as this can make the batter too watery.
- Allow the batter to rest for 10 minutes before baking for higher domes.
Health Benefits
- Rich in Antioxidants: Blueberries are packed with antioxidants and vitamins.
- Homemade Goodness: No preservatives or artificial flavors, unlike store-bought muffins.
- Customizable: Substitute part of the all-purpose flour with whole wheat flour for added fiber.
FAQs
Can I use frozen blueberries? Yes, frozen blueberries work well; just add them directly to the batter without thawing.
Why are my muffins flat? Make sure not to overmix the batter and bake at a high temperature initially to help the muffins rise.
How do I store these muffins? Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Can I make mini muffins with this recipe? Absolutely! Adjust the baking time to 10-12 minutes.
What can I use instead of Greek yogurt? Sour cream or additional buttermilk works as a great substitute.
Conclusion
These bakery-style blueberry muffins are everything you could want in a homemade treat: flavorful, fluffy, and filled with juicy blueberries. Perfect for any occasion, they’re sure to become a staple in your kitchen. Try them today and enjoy the taste of a bakery at home!