Best Blueberry Muffin

These blueberry muffins are incredibly soft, moist, packed with juicy blueberries and baked to perfection.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 294

Preheat oven to 400F and line a 12 cup muffin pan with paper liners.
In a large bowl; whisk together the flour, baking powder, and salt. Set aside.
2 & 1/2 cups (315g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp salt
In a medium bowl; whisk together the oil and one cup of sugar.
1/2 cup (125ml) vegetable oil, 1 & 1/4 cups (250g) granulated sugar
Whisk in the eggs, milk, yogurt, and vanilla.
2 large eggs, 3/4 cup (188ml) milk, 1/4 cup (60g) Greek yogurt, 2 tsp vanilla extract
Add the wet ingredients to the dry ingredients, and gently stir using a rubber spatula until just combined. Fold in the blueberries.
2 cups blueberries
Divide the batter into the 12 muffin cups. Generously sprinkle the remaining sugar over the tops.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Muffins are best enjoyed the day of. Leftovers can be stored in an airtight container at room temperature for up to 3 days.