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Blueberry Yogurt Muffins

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Cook Time 20 minutes

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour, plus 1 tablespoon for the blueberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar (for depth and moisture)
  • 2 large eggs, at room temperature
  • 3/4 cup (180 g) plain Greek yogurt (whole milk is best, but low-fat works)
  • 1/3 cup (80 ml) neutral oil (canola, sunflower, or light olive oil)
  • 1/4 cup (60 ml) milk (dairy or unsweetened non-dairy)
  • 1–2 teaspoons vanilla extract
  • 1 teaspoon lemon zest (optional but recommended)
  • 1 1/2 cups (225 g) blueberries (fresh or frozen; do not thaw)
  • Coarse sugar for topping (optional, for crunch)

Instructions
 

  • Prep the pan and oven. Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with liners or grease well.
  • Whisk dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt until well combined.
  • Mix the wet ingredients. In a separate bowl or large measuring cup, whisk sugar, brown sugar, eggs, yogurt, oil, milk, vanilla, and lemon zest until smooth.
  • Combine wet and dry. Pour the wet mixture into the dry. Stir gently with a spatula until just combined. The batter should be thick and slightly lumpy. Do not overmix.
  • Fold in blueberries. Toss the blueberries with 1 tablespoon flour, then fold them into the batter using a few gentle strokes.
  • Fill the cups. Divide batter evenly among the muffin cups, filling them almost to the top for tall domes. Sprinkle with coarse sugar if using.
  • Bake high, then lower. Bake at 425°F (220°C) for 5 minutes to jump-start the rise. Without opening the oven, reduce heat to 350°F (175°C) and bake 12–15 more minutes, until a toothpick comes out clean or with a few moist crumbs.
  • Cool and enjoy. Let muffins cool in the pan for 5 minutes, then transfer to a rack. Eat warm or at room temperature.