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Extra Fluffy Blueberry Muffins Sitting in a Towel Lined Basket

Fluffy Blueberry Muffins

Big, bakery-style fluffy blueberry muffins made with Greek yogurt and a full 1 1/2 cups of blueberries. Sifted flour and a light hand keep them tall and tender. Makes 12.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups blueberries 8-10 oz, fresh or frozen (do not thaw)
Wet
  • 2 eggs beaten
  • 1 cup Greek yogurt 8 oz
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract

Method
 

  1. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl, sifting if you can for extra fluffiness. Gently stir in the blueberries to coat them in flour.
  2. Lightly whisk the eggs, then mix in the Greek yogurt, oil and vanilla.
  3. Fold the wet ingredients into the dry just until combined with no streaks of flour. Do not over-mix.
  4. Scoop the batter into a greased 12-cup muffin tin, filling each cup all the way to the top.
  5. Bake at 400°F for 20-22 minutes, until a toothpick comes out clean. Cool in the tin, then move to a wire rack.

Notes

Bake these when the house is empty or they will be gone before they cool.