Homemade blueberry muffins perfect for a grab and go breakfast or snack. These require several ingredients, but probably ingredients you already have in the fridge. I used dried blueberries in these to help control the moisture content rather than using fresh blueberries, but you can try making these with fresh blueberries as well. The texture will just be different.
Blueberry Muffins
Print RecipeIngredients
- 2 cups all-purpose flour
- 3/4 cup white granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 egg, room temperature
- 1 cup vanilla yogurt, room temperature
- 5 tablespoons canola oil
- 1-1/2 teaspoons vanilla extract
- 1/4 cup milk
- 1/2 cup to one cup dried or fresh blueberries
- TOPPING:
- 1 tablespoon coarse sugar
Instructions
Preheat oven to 425-degrees and line 2 muffin tins with 16-18 cupcake liners. Spray with baking spray. Set aside. In a large bowl place a sifter in the middle of the bowl. Add the flour, both sugars, baking powder, baking soda, salt and nutmeg into the sifter. Sift. Set bowl aside.
In a medium sized bowl mix together the egg, yogurt, oil, milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just barely combined. Gently fold in the blueberries.
Fill cupcake liners 3/4 full of batter and sprinkle coarse sugar on top. Bake in 425-degree oven for 5-minutes. After 5-minutes, leave muffins in the oven, but reduce the oven temperature to 375-degrees and continue baking for an additional 9-10 minutes. Muffins are done when a toothpick inserted in the middle comes back without raw batter on it.
Remove baked muffins from the oven and transfer muffins to a wire rack to finish cooling.
Notes
Store at room temperature in an airtight container. Can also be frozen individually. Allow frozen muffins to thaw on the counter for 1-2 hours before eating.
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