Blueberry Muffins
These Blueberry Muffins are fluffy, moist, and bursting with juicy blueberries, perfect for breakfast, brunch, or a snack.
Ingredients
Wet Ingredients
- 2 large eggs For a rich base, providing moisture and fluffiness.
- 113 grams salted butter, melted Adds a creamy texture and rich flavor.
- 110 grams granulated sugar Sweetens your muffins to perfection.
- 110 grams dark brown sugar Introduces a hint of caramel undertone.
- 85 grams skyr or Greek yogurt Delivers creaminess and tang.
- 1 teaspoon vanilla extract Aromatic and essential for flavor depth.
- 80 mL milk of choice Keeps the batter moist.
Dry Ingredients
- 280 grams all-purpose flour Forms the structure of your muffins.
- 2 teaspoons baking powder Ensures your muffins rise beautifully.
- 1 teaspoon kosher salt Balances the sweetness.
Fruits and Toppings
- 320 grams fresh blueberries Bursting with juicy flavor.
- 125 grams turbinado sugar Adds crunch for the topping.
- 1 teaspoon freshly grated ginger Offers a warm and zesty kick.
- 1 teaspoon lemon zest Brightens the flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and position a rack in the center.
- In a large bowl, whisk together the eggs, melted butter, granulated sugar, dark brown sugar, yogurt, and vanilla until smooth.
- Add flour, baking powder, and kosher salt, mixing gently while adding milk a few tablespoons at a time.
- Fold in the fresh blueberries with a spatula.
- In a separate bowl, combine turbinado sugar, ginger, and lemon zest. Rub together until aromatic.
Baking
- Line or grease a jumbo muffin tin and portion the batter equally into the cups.
- Sprinkle the lemon ginger sugar over the tops of each muffin.
- Bake for 32-35 minutes until golden and domed.
- Allow muffins to cool for a few minutes before serving.
Notes
Don’t overmix the batter; a few lumps are okay. Use room-temperature ingredients for better blending. Fresh blueberries are key for flavor, but frozen can work too.