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Close-up of a blueberry muffin, cut in half, showing the moist interior and bursting blueberries. Perfect for cake ideas recipes meal prep.

Blueberry Muffins

These blueberry muffins are perfect for meal prep and taste great. They are moist, fluffy, and easy to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 272
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Cake flour or white whole wheat flour can also be used.
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 cup sugar Heaped
  • 0.5 teaspoon salt
Wet Ingredients
  • 2 large eggs Lightly beaten
  • 0.67 cup oil Canola or light olive oil recommended
  • 1 cup Greek yogurt Authentic Greek yogurt preferred
  • 0.25 cup milk Adjust to 0.5 cup if needed
Add-ins
  • 1.5 cups blueberries
  • 1 tablespoon extra sugar For sprinkling, optional

Equipment

  • Muffin pan
  • Mixing bowls
  • Wire rack

Method
 

  1. Preheat your oven to 375F (190C) for a convection oven, or 400F (205C) for a conventional oven.
  2. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.
  3. In a separate bowl or jug, whisk together the eggs, oil, Greek yogurt, and milk.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries. If the batter seems too thick, add a little more milk. The batter should be thick but not dry.
  5. Spoon the batter into muffin cases placed in muffin pans, filling them almost to the top. If desired, sprinkle a little extra sugar over the tops.
  6. Bake for 17 to 20 minutes, or until the muffins are risen, golden, and a skewer inserted into the center comes out clean.
  7. Cool the muffins on a wire rack, then store them in an airtight container.

Nutrition

Calories: 272kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 1gCholesterol: 28mgSodium: 65mgPotassium: 183mgFiber: 1gSugar: 11gVitamin A: 60IUVitamin C: 1.8mgCalcium: 77mgIron: 1.5mg

Notes

These muffins are not overly sweet. For a sweeter muffin, sprinkle extra sugar on top before baking. This recipe makes 12 to 14 muffins, depending on the size of your muffin cases. For mini muffins, bake for 10 to 13 minutes. The batter consistency can vary based on the yogurt used; add a little more milk if it seems too thick. Larger muffins may require an extra 5 to 10 minutes of baking time. You can substitute whole wheat flour or dairy-free yogurt. This recipe can also be made into a loaf by baking in a lined loaf pan for about an hour at a reduced oven temperature. You can replace blueberries with other berries or chopped fruit.

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