Super Fluffy Blueberry Muffins (2024)

• Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
• Baking Powder & Baking Soda: We’re going to need both here and a lot of them to get that gorgeous muffin top.
• Sugar: please don’t cut the sugar… 🙂
• Butter: I like to use salted butter but unsalted also works, just add ½ tsp of salt.
• Eggs: I use room temperature, large eggs. Pop them in hot water for a few minutes if they’re cold.
• Greek Yogurt/Milk/Cream: I found my favorite combination to be half greek yogurt and half heavy whipping cream. I know it’s weird, most people don’t use cream in muffins but I promise it’s so good.
  • If you don’t want to use cream and you want to use milk, I would sub the greek yogurt for sour cream. The higher fat content helps keep these muffins more tender and moist. That said, you can also do greek yogurt and milk for a slightly healthier option. They’ll be good, especially right away but they might dry out a little quicker.
• Vanilla: you can use either pure vanilla extract, vanilla bean paste or artificial vanilla extract. Blueberry overpowers it anyway so they’re not a huge difference.
• Blueberries: I used frozen wild blueberries for these muffins and I 10/10 recommend them. However you can use any kind of blueberries you want!

Can I add in other mix-ins?

Omg yes. You can add some lemon zest or add in some white chocolate chips to these blueberry muffins.
Or you can use fresh or frozen mixed berries instead. I also have a strawberry version coming soon!

What kind of blueberries to use for muffins

Like I said, I used frozen wild blueberries in these photos. I’ve always loved Betty Crocker’s blueberry muffins (mom made them every sunday morning) and they use the mini blueberries. I also love how they bleed into the batter a little bit, giving them a little more flavor throughout.
You can also use regular frozen blueberries, fresh wild blueberries or fresh regular blueberries.
Whatever you use, make sure to toss them with a tablespoon of the reserved flour so they don’t bleed too much.

Can I make batter ahead (or save some for later)?

To get that gorgeous muffin top I increased the leavening agents a little more than usual. Allowing the batter to rest for an hour gives you the perfect bake but if you wait longer, the muffins will bake with a wonky, lop sided muffin top.
I haven’t tested this yet, but if you want to make the batter ahead of time, I would try skipping the baking soda.

Can I make these muffins dairy free?

You can use dairy free butter, milk, cream, yogurt or sour cream in any of my muffins but the flavor/texture will be a tiny bit changed 🙂

Can I make these muffin gluten-free?

I haven’t tested with these muffins but 1:1 gluten-free flour blends like King Arthur or Bob’s Red Mill work well with all my cakes, cupcakes and cookies so I don’t see why not!

• 2 1/2 cups (300g) all-purpose flour spooned and leveled
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (113g) salted butter melted
• 1 1/4 cup (250g) granulated sugar
• 3 large eggs room temperature
• 3/4 cup (170g) Greek Yogurt
• 2 tsp pure vanilla extract
• 3/4 cup (6oz) heavy cream room temperature
• 1 1/2 cups (210g) wild frozen blueberries or fresh blueberries
• 2-3 Tbsp sugar for topping *optional (granulated or raw sugar)

• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

  2 1/2 cups (300g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt

• In a large bowl whisk together the melted butter and sugar until they’re well combined.

  1/2 cup (113g) salted butter, 1 1/4 cup (250g) granulated sugar

• Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.

  3 large eggs

• Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.

  3/4 cup (170g) Greek Yogurt, 2 tsp pure vanilla extract

• Add in the heavy whipping cream and whisk until it’s completely smooth.

  3/4 cup (6oz) heavy cream

• Add in the dry ingredients, reserving 1 tablespoon of flour, and mix just until the last streak of flour is incorporated.

• Toss the blueberries with the reserved tablespoon of flour and fold them into the batter, just until they’re evenly distributed.

  1 1/2 cups (210g) wild frozen blueberries

• Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.

• Preheat the oven to 425F (218C) and line 12 muffins tins.

• Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.

• Sprinkle each muffin with 1-2 tsp of granulated sugar for a crispy muffin top and bake for 5 minutes.

  2-3 Tbsp sugar

• Reduce the oven temperature to 375F (190C) and bake for 11 minutes, just until the muffins are golden brown and spring back when you press on the center gently.

• Remove from the oven and allow to cool for at least 10-20 minutes before serving.