7-Step Blueberry Muffins

Rating

Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 ½ cup melted unsalted butter
 1 cup sugar
 2 eggs
 1 tsp vanilla extract
 6 tbsp classic yogurt
 6 tbsp buttermilk
 1 tbsp baking powder
 ½ tsp salt
 2 ½ cups all-purpose flour
 2 cups fresh/frozen blueberries
 coarse sugar/ whip cream (optional)
Equipment
 Oven
 Muffin tins
 Cupcake Liners
 Bowl
 Measuring cups and spoons
 Scoop
 Spatula

Cooking Directions
1

Preheat oven to 425°F.

2

Grease 10 standard muffin tins and line with cupcake liners. Set aside.

3

In a bowl, put all wet ingredients together - the melted butter, eggs, yogurt, vanilla extract buttermilk and sugar, beating until combined.

4

Add 2 cups of flour, baking powder and salt into the bowl to come together until barely incorporated.

5

Fold in the fresh blueberries together with the remaining 2 tbsp. of flour. Make sure not to over mix so as to avoid the berries to bleed. Batter should be thick.

6

Scoop the batter into the prepared muffin tins, filling about 3/4 of the way.

7

Bake for 5 minutes at 425°F, then down to 375°F for 15 minutes more until muffins are in shape and golden brown.

TweetSaveShareShareBigOven

Ingredients

Ingredients
 ½ cup melted unsalted butter
 1 cup sugar
 2 eggs
 1 tsp vanilla extract
 6 tbsp classic yogurt
 6 tbsp buttermilk
 1 tbsp baking powder
 ½ tsp salt
 2 ½ cups all-purpose flour
 2 cups fresh/frozen blueberries
 coarse sugar/ whip cream (optional)
Equipment
 Oven
 Muffin tins
 Cupcake Liners
 Bowl
 Measuring cups and spoons
 Scoop
 Spatula

Directions

Cooking Directions
1

Preheat oven to 425°F.

2

Grease 10 standard muffin tins and line with cupcake liners. Set aside.

3

In a bowl, put all wet ingredients together - the melted butter, eggs, yogurt, vanilla extract buttermilk and sugar, beating until combined.

4

Add 2 cups of flour, baking powder and salt into the bowl to come together until barely incorporated.

5

Fold in the fresh blueberries together with the remaining 2 tbsp. of flour. Make sure not to over mix so as to avoid the berries to bleed. Batter should be thick.

6

Scoop the batter into the prepared muffin tins, filling about 3/4 of the way.

7

Bake for 5 minutes at 425°F, then down to 375°F for 15 minutes more until muffins are in shape and golden brown.

7-Step Blueberry Muffins

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *