Moist and Flavorful Blueberry Muffins!

Moist and Flavorful Blueberry Muffins!

I get asked all the time for the best blueberry muffin recipe. But, what one person thinks is the best, another might find just average. I have tried over a dozen recipes and have yet to find one that I love enough to share!

I continued my search and Googled for the best moist blueberry muffin and kept going until I reached page 11! I’m not a professional baker, but I can easily tell from reading the ingredient list what the results might be.

After baking several batches of unsuccessful muffins, here’s what I found:

• Muffins made with oil – moist but bland
• Muffins made with butter – good, but by day 2, they were stale
• Adding yogurt or sour cream – excellent, but some recipes call for too much and the result is a tangy muffin 😦

So here it is – a recipe that I truly love!

I made some changes, and H declared the muffins were delicious and good enough to post! I reduced the sugar, added lemon zest and a touch of cinnamon to the batter. I used frozen blueberries (fresh will work just as well). Most recipes call for tossing the blueberries in flour to prevent your muffins from turning purple, but I have a better trick.   I don’t want to add extra flour to the batter and I also don’t mind the purple color, so I scoop the batter into prepared muffin tins, sprinkle with frozen or fresh blueberries, then I use a toothpick and poke them down. Add a few more on top and that’s it! Just don’t put the blueberries on the bottom of the muffin tins and then add your batter, I tried this and the blueberries stuck to the bottom of each muffin 😦

My first bite delivered a crunchy top and a super moist muffin, full of flavor, with subtle hints of cinnamon and lemon zest! After eating one, I definitely craved a second!

Here’s the real test … the next day, the muffins were still moist!  I hope you’ll give this recipe a try!

Moist and Flavorful Blueberry Muffins!

Makes 10-12 muffins
Recipe adapted from


  • 1 3/4 cups unbleached flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp cinnamon
  • ½ tsp salt
  • Zest from 1 lemon
  • ½ cup unsalted butter at room temperature
  • 1/3 cup granulated sugar (if you like a sweeter muffin, use 1/2 cup)
  • ¼ cup light or dark brown sugar
  • 2 large eggs at room temperature
  • ½ cup plain yogurt (I used Balkan style 7%, but low-fat or Greek is fine)
  • ¼ cup whole milk
  • 1 tsp pure vanilla extract
  • 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
  1. Preheat oven to 425°F. Line muffin pan with 12 paper liners
  2. In a large bowl, sift together flour, baking soda, baking powder, cinnamon and salt. Add lemon zest and set aside
  3. In a medium bowl using a hand or stand mixer, beat butter on high speed until smooth and creamy, about 1 minute
  4. Add both sugars and beat for 2 minutes on high speed until creamy, scraping down sides of bowl as needed
  5. Add eggs, yogurt, milk, vanilla extract and beat on medium speed for 2 minutes, scraping down sides of bowl as you go along
  6. Pour the wet ingredients into the dry ingredients and fold gently with a spatula, do not overmix! You should still have flour streaks in your batter. Again, please do not overmix! You’ll end up with tough and dense muffins
  7. Using an ice cream scooper, fill muffin cups almost to the top
  8. Sprinkle fresh or frozen blueberries on each muffin and use a toothpick to gently push them down. Leave a few showing
  9. Bake at 425°F for 5 minutes, then turn heat down to 350°F and continue baking until a toothpick inserted in the centre comes out clean. This can take anywhere from 15-20 minutes, depending on your oven temperature. Watch carefully! I usually do the toothpick test a few times. Please don’t overbake these muffins or they will be dry.
  10. Let cool slightly before devouring (if you can wait that long)!

Kitchen notes:

  • Store cooled muffins in a tight fitting container at room temperature for a few days. Reheat in the microwave for a few seconds
  • Wrap each muffin in plastic wrap and then place in a freezer safe container such as Lock & Lock. Muffins will freeze well for several months


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