I’ve tried so many blueberry muffin recipes over the years in a quest for the perfect classic version. My requirements: minimal ingredients and easy to pull together on a lazy weekend morning. This version is the tried and true. It turns out a perfectly cakey muffin that’s bursting with the perfect ratio of blueberries, and a bakery-style top. It’s an un-fussy, one-bowl wonder that I think you’ll also want to make over and over again.
The Best Blueberry Muffins
Makes 1 dozen
5 tbs unsalted butter
1/2 c sugar
3/4 c plain or vanilla yogurt*
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 c all-purpose flour
1 1/2 c blueberries**
3 tablespoons turbinado (sugar in the raw)
* I use whatever yogurt I have on hand. I’ve used regular and Greek, both work fine. You can also use sour cream if you don’t have yogurt.
** Blueberries can be fresh or frozen, no need to thaw.
Preheat oven to 375. Line a muffin pan with 12 liners or spray with a nonstick spray.
Melt the butter in the bottom of a large bowl and whisk in the sugar, yogurt and egg until smooth. Whisk in the baking powder, baking soda and salt until fully combined, then add in the flour about a 1/2 cup portion at a time. Don’t over mix. Once combined, fold in the blueberries. The batter will be thick.
Divide the batter between prepared muffin cups and sprinkle each with a pinch or two of the turbinado sugar. You can skip this portion if you don’t have the sugar on hand, but it gives an incredible muffin-top finish and texture.
Bake for 25 to 30 minutes. The tops should be golden; use a toothpick or tester, it should come out clean. Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack.
Keep leftovers stored in the refrigerator, and reheat. They will keep for about a week.
Adapted from Smitten Kitchen.