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Fluffy Blueberry Muffins

INGREDIENTS

  • ½ cup Maple Hill Salted Butter, melted

  • 1 cup granulated sugar

  • 2 large eggs, room temperature

  • 2 tsp vanilla extract

  • 6 tbsp Maple Hill Plain Greek Yogurt

  • 1/3 cup buttermilk

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 2 cups all-purpose flour + 1 tbsp (for berries)

  • 1 ½ cups blueberries, fresh or frozen

  • Turbinado sugar, for topping

Photo of Fluffy Blueberry Muffins

PREPARATION

Preheat oven to 425F. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. Set aside.

  1. In a large mixing bowl: whisk together the melted butter and sugar until combined. Next, mix the eggs in one at a time. Add Greek yogurt, buttermilk, and vanilla extract and mix to combine.

  2. Add 2 cups of flour, baking powder, and baking soda to the wet ingredients. Be sure not to overmix, batter will be lumpy! Fold in the blueberries and 1 tbsp flour.

  3. Scoop batter into prepared muffin tins, then sprinkle with turbinado sugar, if using.

  4. Bake muffins for 5 minutes at 425F, then lower oven temperature to 350F and bake for 15-20 minutes, until muffins are golden brown and puffy. Remove and allow to cool for 5 minutes in the muffin tin before transferring to wire rack to continue to cool. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. Enjoy!

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