Updated: Jan 18, 2021
But Seriously, The Best Blueberry Muffins Ever!
Blueberry muffins are my absolute favorite, so I knew that I needed to create the perfect recipe if I was going to make my own! These are incredibly light, crumbly and - sorry to say it - moist! They're also very easy to make, meaning you can be enjoying homemade blueberry muffins with minimal effort and in very little time (and they're especially drool-worthy warm out of the oven)! I included a few simple swaps to make these muffins suitable for gluten free and low FODMAP diets, for those who need it, so everyone can enjoy these delicious muffins!
Prep Time: 15 minutes
Cook Time: 30 minutes
Equipment Needed: 12-muffin tin
Ingredients (yields 12 muffins):
1 3/4 C all purpose flour*
1 C sugar
2 Tbsp brown sugar
1 Tbsp baking powder*
1/4 tsp salt
1/2 C salted butter, melted and room temperature (1 stick)
3/4 C plain, Greek yogurt*
1/2 C milk* (I used 2%)
2 tsp vanilla extract
1 1/2 C frozen blueberries
Nonstick cooking spray
*To make these muffins suitable for a gluten free diet:
Use a suitable, certified GF flour blend. I also recommend using certified GF products if all potential sources of cross contact need to be minimized, such as in the case of celiac disease.
*To make these muffins suitable a for a low FODMAP diet:
Use a suitable gluten free, low FODMAP flour blend (I like King Arthur GF Flour or Bob's Red Mill GF 1:1 Baking Flour), swap the Greek yogurt for a lactose-free Greek yogurt (such as Green Valley Organic Creamery) and choose a lactose-free milk.
Preheat oven to 400 degrees Fahrenheit. Spray a 12-muffin tin with nonstick cooking spray and set aside.
Add all dry ingredients to a large mixing bowl (flour, sugar, brown sugar, baking powder, salt). Mix together with a spoon (make sure to mash the brown sugar and mix it well). Set aside.
Whisk together eggs in a medium mixing bowl. Add melted butter, Greek yogurt, milk and vanilla extract. Whisk all ingredients together.
Add the wet ingredients to the dry ingredients and whisk together until just combined. Be careful not to overmix the muffins, as overmixing will lead to dense muffins. Add the blueberries and gently fold these into the batter. The batter should be thick.
Use a spoon to transfer the batter into the muffin tin, filling each muffin to the top.
Bake muffins in oven at 400 degrees Fahrenheit for about 10 minutes. Then, reduce the heat to 350 degrees Fahrenheit (keeping the muffins in the oven and the oven door closed the entire time) and bake for another 20 minutes. *Oven times may vary. A toothpick inserted should come out mostly clean. Allow muffins to cool slightly before handling them - although they are delicious when warm and fresh out of the oven (just be careful, as they will be hot)!
*These will stay fresh for about 3-5 days when stored at room temperature in an airtight container.
Nutritional Analysis Per Serving (1 serving = 1 muffin):
Calories 239 calories, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 23 mg, Carbohydrates 37 g, Fiber 1 g, Protein 4 g, Sodium 267 mg, Calcium 42 mg