Homemade Blueberry Muffins

What You Need:

-Flour -Baking Powder -Salt -Cinnamon -Nutmeg -Plain Yogurt -Sugar -Butter

-Cooking Oil -Egg -Vanilla Extract -Blueberries


In a small bowl, stir together melted butter, sugar, and cinnamon. Then stir in flour until the mixture looks a bit like damp sand.

Prep Crumble Topping


Preheat the oven to 375ºF. Add flour, baking powder, salt, cinnamon, and nutmeg to a bowl. Whisk the dry ingredients together until very well combined.

Mix Dry Ingredients


In a separate bowl, whisk together yogurt, sugar, melted butter, cooking oil egg, and vanilla extract. Whisk until smooth.

Mix Wet Ingredients


Pour the wet ingredients into the bowl of dry ingredients.

Combine Wet & Dry


It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

Gently Combine


You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with flour before adding to the batter. This helps their color from bleeding into the batter.

Dust Blueberries


Fold blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.

Add Blueberries


Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping.

Divide Among Tins


Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

Bake Muffins

Ready to Make it?