How-to Make Blueberry Muffins

AmateurKitchen's picture

Jul. 08, 2013

The burst of the fresh blueberries, the way the muffin crumbles and the crunchy sugar on top makes it obvious why it is one of the most popular breakfast items.


Cake flour 1 1/2 Cup (24 tbs)
Baking soda 1 Teaspoon
Baking powder 2 Teaspoon
Sugar 1 Cup (16 tbs)
Salt 1 Pinch
Eggs 1 ((at room temperature))
Plain greek yogurt 1 Cup (16 tbs)
Vegetable oil 1/2 Cup (8 tbs)
Fresh blueberries 3/4 Cup (12 tbs)
Turbinado sugar 2 Tablespoon (Optional)



1. Preheat oven to 380 degree F.

2. Spray a muffin pan with non-stick spray or line with baking liners. Set aside.


3. In a large bowl, combine cake flour, baking soda, baking powder, sugar and salt. Mix well.

4. In another large bowl, add egg, yogurt and vegetable oil. Whisk to combine.

5. Stir the dry ingredients into the wet ingredients to combine then gently fold in the blueberries, reserving some for topping.

6. Evenly spoon the batter 3/4 of the way full into each grooves of the pan. Top each with 2-3 blueberries and sprinkle turbinado sugar.

7. Pop the pan in oven and bake for 20-25 minutes or until a tooth pick comes out clean when inserted in the center of the muffins.

8. Remove from oven and allow muffins to cool in the pan for 10 minutes before taking them out.


9. Serve with some butter, if desired and enjoy!


You can store muffins in an airtight container for up to 1 week.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 259Calories from Fat 105

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 218 mg9.08%

Total Carbohydrates 36 g12%

Dietary Fiber 2 g8%

Sugars 20 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet