The Best Blueberry Muffins

Depending on where you are in the country it may already be berry season. For us here in Oregon, our blueberry bushes are going wild and picking them has become such a daily treat! Feeling inspired to bake and looking for a bit of an indulgence, this blueberry muffin recipe from Sarah's BROMA BAKERY gets us every time. If you haven't found her yet in your recipe hunting online know that she is the cutest, most genuine and skilled baker (and recipe writer) we know! Every recipe is easily mastered and always delicious. I quickly garner mom of the year gold stars — thank you, Sarah. Be sure to check out her No Churn Blueberry Pie Ice Cream recipe also because who doesn't love ice cream in July heat?

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Blueberry Muffins

This super moist blueberry muffin recipe is loaded with juicy blueberries with a big domed,

muffin top coated in crunchy demerrara sugar.

Prep Time: 10 MINUTES

Cook Time: 20 MINUTES

Total Time: 30 MINUTES

image via

YIELD: 10 MUFFINS

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INGREDIENTS

• 1/2 cup unsalted butter, melted

• 1 cup granulated sugar

• 2 eggs, room temperature

• 1 teaspoon vanilla extract

• 6 Tablespoons greek yogurt

• 6 Tablespoons buttermilk

• 1 Tablespoon baking powder

• 1/2 teaspoon salt

• 2 cups + 2 tablespoons all purpose flour

• 2 cups blueberries, fresh or frozen

• turbinado sugar, optional

INSTRUCTIONS

1. Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.

2. In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt, buttermilk and vanilla extract.

3. Add 2 cups flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.

4. Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a lage cookie scoop or a 1/4 cup measure to keep things consistent. Sprinkle tops with Turbinado sugar, if using.* Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!

NOTES

1. If you don’t have melted butter, you can sub out oil!

2. Don’t have buttermilk on hand? Make a homemade substitution with just two ingredients!

3. If you using frozen blueberries, do NOT over mix the batter. This will prevent any bleeding of the blueberry juices into your batter