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Perfect Blueberry Muffins

SMITTEN KITCHEN(162)
Margie K.: "These are magical muffins! Made my first batch ye…" Read More
11Ingredients
50Minutes
510Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 5 tablespoons unsalted butter (cold is fine)
  • 1/2 cup sugar
  • 1/2 lemon (previously: 1/2 teaspoon zest)
  • 3/4 cup yogurt (plain unsweetened, or sour cream)
  • 1 large egg
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt (or fine sea)
  • 1 1/2 cups flour (all-purpose)
  • 1 1/2 cups blueberries fresh (or frozen, no need to defrost, previously: 3/4 cup, see note up top)
  • 3 tablespoons sugar (turbinado, in the raw sugar)
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    NutritionView More

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    510Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories510Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol95mg32%
    Sodium460mg19%
    Potassium200mg6%
    Protein8g16%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate83g28%
    Dietary Fiber3g12%
    Sugars43g86%
    Vitamin A10%
    Vitamin C30%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(162)

    Margie K. 10 days ago
    These are magical muffins! Made my first batch yesterday and loved them so much that I had to make them again this morning.
    Rebecca Daedalus 17 days ago
    I made them as mini muffins and used whole wheat flour and they turned out great!
    Janice Buttle 2 months ago
    Really, really good!
    Kim T. 2 months ago
    Perfect! Love as is also made peach muffins with base mission recipe, but by deleting the zest and adding some cinnamon
    Sabine Stark 2 months ago
    Fabulous! I added ginger to the dry ingredients and coconut sugaaar to the top 🤤 Super simple recipe!
    Rita T. 3 months ago
    Beautiful, tasted great.
    Melissa Farah 3 months ago
    Perfect recipe! I have made these a dozen times and they are delicious. I use sparkling sugar sprinkles by Wilton and it makes a beautiful crunchy top!
    Mackenzie Lightner 3 months ago
    My blueberry muffins turned out amazing. They are so moist and with the added sugar on top it is so delicious!
    Terri C. 4 months ago
    Easy and very delicious. Moist in the middle and crispy on the outside. Don't need the sugar on top if you don't have it.
    Carolina Ellis 5 months ago
    Easy to make, not too sweet, and delicious with a cup of fresh coffee. The lemon zest adds a nice brightness and the sour cream makes a tender muffin. Love these!
    Mia 5 months ago
    So good! And i really love the lemon zest
    Sydney Sombach 5 months ago
    Super easy and yummy!
    Dahnye 7 months ago
    Delicious and simple recipe. I substituted the turbanado sugar for brown sugar over top and it was delicious! Will make again.
    Neng Miller 7 months ago
    Really, really GOOD!
    Nancy Y 8 months ago
    Very good. Used 1/3C sugar, but could use 1/4 C instead. Added lots of blueberries and ended up baking in a loaf pan...very yummy.
    Kelsey 9 months ago
    Tasty but did not turn into muffin shape. Dough was much too thick/dense. Couldn’t get the blueberries to mix in properly. Flavour was great though.
    Dnoo Bash 9 months ago
    The best recipe ever , everyone love it especially my mom, she recommended this muffins. Thank you
    Kristine 10 months ago
    I used a scale to measure ingredients and recommend less blueberries (200 gms). I used Greek yogurt, 5.3oz container. I do not recommend the turbinado sugar (too sweet and messy). I made 24 mini muffins and baked for 17 minutes.
    Susan Garcia a year ago
    Recipe is good and muffins came nice and tender however needs a bit more sugar. Going to make again and increase sugar slightly.
    Kimberly Smith a year ago
    Delicious. Followed the recipe exactly. I did not have raw sugar, so I just sprinkled extra regular sugar on top. It still tasted great. Will use the raw sugar next time. These are not too sweet and the fresh blueberries really came through. I used sour cream.
    Maude Nagle a year ago
    The batter was sooo thick I was skeptical of how they’d turn out but they look and taste lovely!
    Made these again and they were great. The turbinado sugar on top is wonderful. I used a mixture of gluten free and paleo flours instead of regular flour and they turned out fantastic.
    Hagar WaveW a year ago
    Delicious! Made with yoghurt. Don’t skip the sugar topping it definitely adds a yummy crunch. This is now my go to blueberry muffins recipe.
    Kay a year ago
    Made with sour cream and they were delicious!
    Wolter a year ago
    Absolutely scrumptious! Perfect ratio of yogurt to blueberries, it truly was perfect. I brought them to a kids' party, and they were gone within minutes! Thank you so much x
    Robert S. a year ago
    1st time, no sugar cuz I had none; this time, gorgeous glaze atop each scrumptious muffin. Family says I’m da bomb for getting up extra early and making these for breakfast.
    Magoogoo a year ago
    Tastes great! I followed it to a tee; used sour cream and frozen blueberries. Thank you!😋
    Danielle Brown a year ago
    I thought this recipe was pretty good. I used sour cream because that’s what I had in the fridge. My husband and daughter loved them. The texture was very nice, but I think maybe I just prefer a more dense muffin personally.
    Mimi a year ago
    Did not like. Zero taste.
    Kelli Friedman a year ago
    Made these today and wow! Fantastic, light, fluffy, comfort goodness! The sour cream made them very moist! Yum!

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