Blueberry Muffins Recipe

Yield: Makes 12-16 muffins.

If you are using frozen berries, defrost them first, drain the excess liquid, and

then coat them in a light dusting of flour.


  • 3 cups of all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 Tbsp unsalted butter (1 1/4 stick), softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cup plain yogurt
  • 1 teaspoon lemon zest
  • 1 1/2 cups blueberries
  • 1 Tbsp flour (if using defrosted frozen berries)


  1. Preheat oven to 375°F with a rack in the lower middle.
  2. In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.
  3. In a large mixing bowl, beat the butter and sugar together, until fluffy. Add the eggs to the mixture one at a time, beating after each one. Mix in the lemon zest.
  4. Add one third of the dry ingredients to the butter/sugar/egg mixture and beat until just incorporated. Mix in one third of the yogurt. Mix in another third of the dry ingredients. Beat in a second third of the yogurt. Mix in the remaining dry ingredients and then the remaining yogurt. Be careful to mix until just incorporated. Do not over mix!
  5. Gently fold the blueberries into the mixture.
  6. Use standard 12-well muffin tins. Place a muffin liner in each well of the muffin tin, or if you don’t have muffin liners, coat the inside of the muffin tin wells with vegetable oil or butter with a pastry brush or with cooking spray. Distribute the dough equally among the cups. Don’t be afraid to fill them high.
  7. Place in the oven and bake until the muffins are golden brown, about 25 to 30 minutes. Test with a bamboo skewer to make sure the centers of the muffins are done. Let the muffins cool in the muffin tin for 5 minutes, then remove them from the tin and let sit on a wire rack for 10 more minutes. Serve slightly warm.