Oh My Blueberry Muffins


We think these are the Best Ever Blueberry Muffins! A sweet, flavorful batter with bits of blueberries bursting in each bite… yum!

I love growing plants that provide me with culinary enjoyment. After 10 years of wrestling with squirrels, ducks & birds, my blueberry bushes have yielded me enough berries to actually make something yummy (thanks to berry netting from the hardware store!).

My dad loves blueberry muffins and has asked me to make them over and over, but the muffin recipes I saw were too cakey, overly sweet, and didn’t have enough blueberry bang in them.

I found a recipe online and altered it with ingredients I had on hand. I made 6 muffins because I was short on eggs – I had plenty of blueberries for another batch!  Here is my recipe for what my dad & I think are the best blueberry muffins ever.

For 6 Muffins (ingredient list for 12 muffins can be found after the instructions):

3/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
1-1/4 teaspoons baking powder
1 teaspoons coarse salt
1 cups fresh blueberries
1 container 5-oz Dannon vanilla yogurt
1/4 cup (1/2 stick) butter, melted
2 eggs, lightly beaten
Juice from 1 small lemon
Zest from 1 lemon
1 tablespoon vanilla paste
1 tablespoons raw sugar
1 teaspoon coarse salt

Preheat convection oven to 400°. Using oil or nonstick spray, lightly coat either 12-muffin pan or 6-muffin pan. In a large bowl, combine flours, sugar, baking powder, and salt and mix together. Add blueberries to dry mixture being careful not to crush.

In a medium bowl, whisk together yogurt, melted butter, beaten eggs, lemon juice and zest, and vanilla paste until blended. Fold egg mixture gently into dry mixture being careful not to over-mix.

Pour about a cup of batter in prepared muffin pans. Combine raw sugar and 1 teaspoon of coarse salt and sprinkle over batter.

Bake muffins 20–25 minutes depending on oven. When you’ve removed them from the oven, place the pan on a wire rack to cool for 5 minutes so the muffins will set. After 5 minutes, turn over pan and remove muffins.

Serve warm with a slather of butter or crème fraiche or let cool and save for later, if you can.

For 12 muffins:

1½ cups all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
2½ teaspoons baking powder
2 teaspoons coarse salt
2 cups fresh blueberries
1½ cups regular vanilla yogurt
½ cup (1 stick) butter, melted
2 whole eggs + 2 egg yolks, lightly beaten
Juice from 1 small lemon
Zest from 1 lemon
2 tablespoons vanilla paste
2 tablespoons raw sugar
2 teaspoons coarse salt