Blueberry Muffins

This is the easiest Blueberry Muffin Recipe perfect for breakfast, brunch, or snacks. The muffins are soft, tender, and bursting with blueberry flavor.

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 220kcal

Ingredients

1 1/2 cups all purpose flour
3/4 cups sugar plus more for muffin tops
2 teaspoons baking powder
1/4 teaspoon sea salt
1/3 cup vegetable oil or other neutral oil
1 large egg
5.3 oz Greek blueberry yogurt I used Chobani, about 1/3 cup.
1-2 tablespoons milk as needed
1 cup fresh blueberries

Instructions

Preheat oven to 400°F. Place paper liners in a muffin pan. This recipe makes about 10 regular sized muffins.
In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
In a small bowl, mix oil, egg, and blueberry yogurt until combined.
Pour into the dry ingredients and mix gently using a fork until just combined. Don't overmix. If the batter is too dry or dough like, add milk by the tablespoon until it resembles a thick batter. Fold in blueberries.
Scoop into the lined muffin pan, dividing equally. I used a 1/3 cup cookie scoop and it made 10 muffins.
Bake for 15-20 minutes or until golden brown on top and a toothpick inserted into the middle comes out clean. Let cool in pan before transferring to a rack.
Store in an airtight container for up to 3 days at room temperature, or enjoy immediately.

Nutrition