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Blueberry Muffins
These bakery-style blueberry muffins have a tall golden dome, a crackly coarse sugar crust, and a moist, tender crumb that stays soft for days. Full-fat Greek yogurt and oil replace butter entirely, and a simple two-temperature oven method gives you the dramatic rise you normally only see in a professional bakery. One bowl, no mixer, ready in 38 minutes.
Servings: 12 muffins
muffins
Ingredients
- 2 large eggs , room temperature
- ¾ cup granulated sugar
- ½ teaspoon fine salt
- 1 cup full-fat greek yogurt, room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, plus 1 teaspoon for tossing berries
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ cups fresh blueberries, rinsed and dried
- coarse sugar, for topping
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the eggs, sugar, and salt until smooth and slightly thickened. This step helps dissolve the sugar and creates a more cohesive batter.
- Add the Greek yogurt, vegetable oil, and vanilla extract, whisking until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and gently fold together until just combined. The batter will be thick. Avoid over mixing, as this can lead to dense muffins. Toss the blueberries with the remaining teaspoon of flour, then gently fold them into the batter until evenly distributed.
- Divide the batter evenly between the muffin liners, filling each one almost to the top. Sprinkle the tops generously with coarse sugar. Bake at 425°F for 5 minutes.
- Without opening the oven door, reduce the temperature to 350°F and continue baking for 18 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs, but not wet batter.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly.
- Serve and enjoy!
Nutrition Facts
Blueberry Muffins
Amount per Serving
Calories
157
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.3
g
2
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.3
g
Cholesterol
28
mg
9
%
Sodium
160
mg
7
%
Potassium
138
mg
4
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
5
g
10
%
Vitamin A
50
IU
1
%
Vitamin C
2
mg
2
%
Calcium
56
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
