There is no way to describe these fluffy blueberry muffins without using the word fluffy. Fluffy: being light and soft and airy; puffed up. Resembling air in lightness as in “the big fluffy clouds” or “the soft, fluffy pillow.”
Have you ever felt the fluffy fur of a new kitten? We just welcomed Smokey the cat into our family, and he is the epitome of fluffy. You just can’t stop petting him because he is so soft!
That’s how these blueberry muffins are… but in an edible version, of course. They are irresistible and leave you wanting more.
Why You’ll Love These Fluffy Blueberry Muffins
These fluffy blueberry muffins are the perfect treat for breakfast, brunch, or any time you need a little comfort baked right into your day. Ready to whip up a batch? Let’s get started!
Step 1: The Dry Ingredients
Start by gathering these simple pantry staples to create the base for your fluffy blueberry muffins:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon each of baking powder, baking soda, and salt
- 8-10 oz blueberries (about 1.5 cups) fresh or frozen. If you are using frozen, do not thaw them.
First, combine all the dry ingredients in a large bowl. If you have one, use a sifter to sift the flour mixture. This process allows more air into the mixture and makes the blueberry muffins extra fluffy. Once that is mixed, gently pour in the blueberries and coat them with flour.
Step 2: The Wet Ingredients
These wet ingredients bring moisture and flavor to your muffins:
- 2 eggs beaten
- 8oz Greek yogurt (1 cup)
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
Whisk the eggs lightly on their own and then mix in the other wet ingredients. These blueberry muffins turn out best if you can use real vanilla extract rather than imitation.
I like Simply Organic’s pure vanilla. But did you know that you can make your own vanilla extract?
Natasha at Natasha’s Kitchen gives the world’s easiest homemade vanilla extract recipe. She also includes free printable labels to put on the jars if you want to give them as a gift.
I foresee making some homemade Christmas presents in my future!
Step 3: Mixing Wet and Dry Ingredients
This step is where the magic happens! Gently fold the wet ingredients into the dry ingredients, stirring just until everything is combined and no streaks of flour remain. Be careful not to over-mix! Keeping the batter light and airy is the secret to those irresistibly fluffy blueberry muffins.
Step 4: Filling the Muffin Tin
Get ready to bake these beauties! Scoop the batter into a greased muffin tin, filling each cup all the way to the top. Don’t be shy! This recipe is made to create 12 big, fluffy blueberry muffins that rise beautifully in the oven.
Step 5: Bake to Perfection
Bake the blueberry muffins for 20-22 minutes at 400 degrees or until an inserted toothpick comes out clean.
Side Note: Bake these when the house is empty, or they’ll be gone before they cool down!
Once removed from the oven, let the muffins cool in the tin before removing them to a wire rack.
Savor Every Bite of These Fluffy Muffins
It’s all I can do to keep my kids away from them! But can you blame them?
With this warm, extra-fluffy blueberry muffin goodness, it’s hard to resist. And one of these on the porch with a cup of coffee in the morning? Yep… to die for!
Have a Pinterest? Save this bad boy right here because, trust me, you’re going to want to make this later!
If you need some other yummy breakfast ideas, I think you would like this cheesy ham and spinach quiche or these irresistible shredded hashbrown cheesy potatoes.
And you can’t go wrong with BACON! My method for easy clean-up oven cooked bacon makes it come out crispy every time.
P.S. If you tried this recipe, drop me a line and let me know how it turned out! Happy cooking ya’ll!
