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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. a day 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 8 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. 2 months ago
    Beautiful, tasted great.
    Melissa Farah 2 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 6 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 7 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 8 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 9 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 10 months 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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