Bakery Worthy Blueberry Muffins

Bakery Worthy Blueberry Muffins (Makes 24)


3 1/2 cups all purpose flour

2 Tbsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 1/4 cups granulated sugar (plus a little extra for sprinkling)

1 cup milk

1 cup vanilla yogurt

5 oz. butter, cut into pieces

3 cups fresh or frozen blueberries


Preheat oven to 375 degrees.

In large bowl, mix together flour, baking powder, baking soda, salt and sugar.  In small microwave-safe bowl, add milk, yogurt and butter.  Microwave the bowl for 1 minute or until butter starts to melt. Whisk the mixture to combine.


Add the blueberries to the flour mixture and toss to coat (if using frozen blueberries keep them frozen until you add them to mixture to avoid color bleeding into batter….although there is nothing wrong with purple muffins…..the kids will love them!). Pour milk mixture and slowly, carefully, fold together with a large spatula. Do not over mix or the muffins will be tough. Streaks of flour are fine.

Divide the batter among the muffin tins and sprinkle with additional sugar.  Bake 25-30 minutes or until toothpick comes out clean. Cool 5 minutes in pan and remove muffins to a rack to cool.

Adapted from Erika Kerekes (