In one bowl! They’re so easy! So delicious! So much to love about them.
Starting the day with fresh, warm muffins is an indisputably superior start to your day. These blueberry muffins are soft and moist on the inside; and browned and crisp on the outside. Also! They’re ready in under 40 minutes.
And have I told you that they’ll only dirty one bowl? A VERY APPEALING QUALITY IN A BREAKFAST ITEM.
OTHER THINGS TO LOVE ABOUT THESE MUFFINS:
Melted butter. Using melted butter is so much more enjoyable to me than using softened butter. Since it works really well in quick breads and muffins, we’re using it here!
Almond extract. This is a true secret weapon in baking. A little bit goes a long way to add a really distinct flavor. It is so good with the blueberries here!
Greek yogurt. I love using Greek yogurt in baking! It gives things an old-timey homemade feel, and I find the tartness of it to be really satisfying in sweet baked goods. It’s especially good in breakfast baked goods. (These apple muffins also use it!)
A 500 degree oven. Starting the muffins in a 500 degree oven for the first five minutes will give them a quick rise and help crisp up the exterior. Dial the heat back to 350 to finish baking. They bake in under 20 minutes this way, too!
Here’s a before/after of how much they rise:
INQUIRING MINDS WANT TO KNOW:
Can I use frozen berries?
Yes, and they are just as good! Don’t thaw the frozen berries before mixing in – they’ll turn your batter blue if you do.
Do these get mushy?
No! I love a good blueberry muffin, but their biggest categorical drawback is their tendency to get mushy as leftovers. Since these muffins are not cloyingly moist in the first place, they won’t ever turn to congealed blueberry batter mush.
What’s the best way to store leftover muffins?
Once the muffins are completely cool, they can be stored in an airtight container in the fridge for up to a week. Or, you can freeze them for up to 3 months.
Should I use muffin liners?
You can if you want to, but ditch them if extra crisp muffins are what your dreams are made of. Give your muffin tin a good dose of cooking spray and your muffins will come out easily when they’re done.
Best Blueberry Muffins
- 1/3 cup unsalted butter, melted
- 1 cup sugar
- 2 eggs
- 3/4 cup whole milk Greek yogurt
- 1/4 teaspoon almond extract
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries, see note
- For topping: turbinado sugar
- Preheat oven to 500 degrees. Grease a muffin tin or line with muffin liners. In a large bowl, beat together the butter and sugar. Add the eggs one at a time and beat until combined. Mix in the Greek yogurt and almond extract. Add the flour, baking powder, and salt and mix until combined – scraping down the bowl as needed. Fold in the blueberries. Divide batter between prepared muffin tin and sprinkle with turbinado sugar.Bake 5 minutes at 500 degrees. Reduce oven temperature to 350 and bake 12-14 minutes more, until muffins are golden brown and a knife inserted into the middle of one comes out clean. Allow to cool for 1 minute before inverting the pan to release muffins. Once completely cool, muffins can be stored in an airtight container for up to 1 week.