Blueberry Muffins

This recipe is a simple muffin mix into which you can make in just 25 minutes.


  • 3 cups all-purpose flour
  • 1 cup of sugar + 1 tablespoon for sprinkling
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 1/2 cups of whole or low-fat plain yogurt OR sour cream
  • 2 large eggs
  • 1 stick of butter (melted and cooled)
  • 2 teaspoons of lemon juice
  • 1 teaspoon of vanilla extract
  • 2 cups of blueberries
  • vegetable oil spray for the muffin pans



Heat the oven 375°F
Grease a 12-cup muffin tin.

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.



In another bowl, whisk the yogurt and eggs together until smooth.



Once the mixture is smooth, whisk in the lemon juice and vanilla extract.

Gently fold the yogurt mixture into the flour mixture and once combined, fold in the melted butter.



Before you add in your blueberries, toss the berries with a tablespoon or so of flour; this keeps them from sinking or turning the batter to another color.

Once the blueberries have been tossed through the flour, gently add them in your mixture but do so a little at a time while you are folding them in.



Once your batter is all mixed well, portion the batter into each muffin cup and sprinkle with remaining sugar.

Bake until golden brown. This will approximately take 25-30 minutes.
Check your muffins at 25 minutes to see how they are doing.
In case you don’t know whether they’ve baked well enough inside, put a toothpick through the center and make sure the toothpick doesn’t come out with any batter still on it. It should come out with just a few crumbs attached.



Remove from the oven and let them cool for a few minutes in the pan and then place them in a basket, wire rack, etc. and enjoy!




– R. Vargas


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