Description
These Best Blueberry Muffins are delightfully moist and bursting with juicy frozen blueberries. Enhanced with a hint of cinnamon and lemon zest, these muffins feature a tender crumb thanks to Greek yogurt. Topped with a buttery cinnamon-sugar coating, they are perfect for breakfast, brunch, or an indulgent snack.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1 ½ cups frozen blueberries
- 5 tablespoons salted butter, melted
- 1 large egg
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 heaping cup plain Greek yogurt
Topping
- 1/4 cup salted butter, melted
- 1/2 teaspoon cinnamon
- 1/2 cup granulated sugar
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners to prevent sticking and set aside.
- Mix Dry Ingredients and Coat Blueberries: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and 1/4 teaspoon cinnamon. Gently fold in the frozen blueberries, ensuring each berry is coated with the flour mixture; this prevents them from sinking during baking. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk the egg and 1 cup granulated sugar together until combined, about 30 seconds. Add the melted 5 tablespoons butter and whisk again until smooth. Stir in the lemon zest and vanilla extract. Add half of the Greek yogurt and mix, then add the remaining yogurt and mix again until fully incorporated.
- Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients and gently fold them together just until combined. The batter will be thick; avoid overmixing to keep muffins tender.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, smoothing the tops slightly with a spoon or spatula.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer each muffin to a wire rack and allow them to cool for about 10 more minutes.
- Prepare Topping: While the muffins cool, pour the melted 1/4 cup butter into a small bowl. In another bowl, combine 1/2 teaspoon cinnamon and 1/2 cup granulated sugar to create the cinnamon-sugar mixture.
- Apply Topping and Serve: Dip the top of each muffin into the melted butter, then into the cinnamon-sugar mixture, coating the tops completely. Serve immediately and enjoy the warm, flavorful muffins.
Notes
- Using frozen blueberries keeps the berries from bleeding too much into the batter, maintaining a prettier muffin with vibrant spots of blueberry.
- Be careful not to overmix the batter to ensure muffins remain tender and fluffy.
- You can substitute plain yogurt if Greek yogurt is unavailable, but the texture may be slightly different.
- For a dairy-free version, use vegan butter and a dairy-free yogurt alternative.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
