The Best Blueberry Muffins

Contributor: Irvin Lin

These moist and buttery blueberry muffins are packed with tart sweet berries speckled throughout the muffin.
The turbinado sugar on top of the muffin brings it to the next level but you can easily swap out the same amount of sparkling or plain white sugar instead.

  • Author: Irvin Lin
  • Prep Time: 10 minutes
  • Cooling Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 12 muffins 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


Units Scale
  • 2 cups all-purpose flour (280 g)
  • 2 tsps. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup plain yogurt, full fat preferred (250 g)
  • 3/4 cup white sugar (150 g)
  • 1/2 cup unsalted butter, melted
  • 2 tsp. vanilla extract
  • 2 large eggs
  • Zest from 1 medium lemon
  • Juice from 1 medium lemon
  • 2 cups blueberries
  • 1/4 cup turbinado sugar, or sparkling or white sugar


  1. Preheat the oven to 400°F and spray a standard 12 cup muffin tin with cooking oil.
  2. Place the flour, baking powder, baking soda, and salt in a medium sized bowl. Using a balloon whisk, stir the ingredients together until they are uniform in color and well blended.
  3. Place the yogurt, sugar, butter, vanilla, eggs, lemon zest, and lemon juice in a large bowl. Stir with a whisk until combined and smooth.
  4. Add the wet ingredients to the bowl with the dry ingredients. Slowly fold together the ingredients with a large spatula, stirring until most of the dry ingredients are absorbed. A few dry pockets are ok.
  5. Add the blueberries to the batter, and gently fold in, until they are evenly distributed. Divide the batter into the muffin tin. The cups will be full.
  6. Sprinkle 1 teaspoon of turbinado sugar over each muffin cup. This might seem like a lot, but your muffins will be spectacular because of it! Bake in the oven for 17 to 19 minutes or until a toothpick inserted into the center of the muffin comes out clean. Check a few muffins and spots as you may hit a blueberry or two.
  7. Let the muffins cool in the pan for 10 minutes then gently run a thin knife around the edges and remove the muffins to a wire cooling rack. Enjoy warm or at room temperature.