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My Favorite Blueberry Muffin Recipe

by on July 11, 2009 · 25 comments

These are crowd-pleasing muffins. They don’t have big crowns, but they’re sweet, have a cake-like texture, and most people seem to like them. Even Fuzz, who doesn’t care for blueberry muffins, thinks this recipe is pretty good. This is adapted from a Nick Malgieri recipe which he adapted from Marian Burros.


5.0 from 1 reviews
My Favorite Blueberry Muffin Recipe
Prep time
Cook time
Total time
An easy and good blueberry muffin recipe
Recipe type: Breakfast
Serves: 12
  • 2 cups all-purpose flour, bleached works best, but I use unbleached – 270 grams
  • 2 teaspoons baking powder – 10 ml
  • 1/2 teaspoon salt - 2 ml
  • 8 tablespoons unsalted butter, softened 114 grams
  • 1 1/4 cups granulated sugar – 240 grams
  • 2 large eggs
  • 1 teaspoon vanilla extract – 5 ml
  • 1/2 cup plain yogurt – 110 grams
  • 1 cup fresh blueberries
  1. Preheat oven to 375 degrees F (190 C). Line 12 muffin cups with paper liners.
  2. Mix the flour, baking powder and salt together and set aside.
  3. Cream the butter and sugar using high speed of an electric mixer. Beat in the eggs, one at a time, beating 30 seconds after each egg. Beat in the vanilla. Scrape sides of bowl and stir in the yogurt.
  4. Gradually add the flour mixture, stirring just until mixed, then stir in the berries.
  5. Bake on center rack for 27-30 minutes or until muffins are golden brown.

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Published on July 11, 2009

{ 25 comments… read them below or add one }

Carol A, July 11, 2009 at 8:53 pm

I’m LOLing at the “moist people”, too! I just love fun typos! Please, Anna, don’t change it!

The muffins look great. I am about to do my weekly (or so) muffin bake; I make a dozen blueberry-pumpkin-apple muffins and a dozen sausage-cheese for my husband. He eats one for breakfast and takes the other one to work for his break.

It’s the one thing I do for him that makes me feel wifey; otherwise I’m pretty non-traditional. :-)

Hope you’re having a great weekend!

Carol A, July 11, 2009 at 8:55 pm

Oh darn, what timing. Go ahead and delete these two, and I’ll post something else. :-) I understand! Thanks, Anna.

Jane July 11, 2009 at 8:59 pm

These sound delicious. I bet the yogurt gives it a great texture.

I had no idea it was National Blueberry Muffin Day. I made Blueberry Boy Bait this afternoon, I suppose that’s close enough! :)

Michelle July 11, 2009 at 11:59 pm

I’m still looking for the perfect blueberry muffin recipe, so I’ll have to add this one to my want-to-try list! Glad to know it is your favorite!

snooky doodle July 12, 2009 at 2:00 am

these look so good. I love blueberry muffins. yumm

sherri July 12, 2009 at 6:06 am

I just purchased fresh blueberries- I’ll be trying these real soon!

Anna July 12, 2009 at 6:53 am

Ha! The “moist people” typo is gone forever ;). Carol, if you like sausage cheese muffins, you might be interested in bacon and cheese scones. I’ll have to post that recipe one of these days.

Jane, I found out about it on Twitter. Otherwise, I never would have known.

Michelle, this one is very good. Like I said, the crown isn’t really high and there are prettier muffins out there, but these taste really good and the yogurt gives them a light texture.

Sherri, I hardly ever bake with fresh blueberries because they’re very, very expensive here. Lately, they’ve been on sale for $2.99 a pint. They tastes so much better than frozen.

Leslie July 12, 2009 at 10:20 am

Yum!These were tasty! I baked mine for less time, though. I agree that “moist” people would like them!!!

Sue July 12, 2009 at 10:33 am

Hi Anna!

As soon as I saw this I knew I had enough of all of the ingredients to make a half batch. They are very good muffins! The texture is great!

Anna July 12, 2009 at 11:11 am

I’m glad all you moist people like them!

They were a nice break from compost cookie cloning.

Avanika (Yumsilicious Bakes) July 12, 2009 at 12:16 pm

These look soo good! I had no idea it was National blueberry day. I posted one day early :(

Martha in KS July 12, 2009 at 8:16 pm

I just made a double batch of blueberry muffins today – a day late, but fabulous! I added lemon zest & juice and it really brightens the flavors. I wanted a treat to take to some elderly relatives tomorrow, plus a few for my freezer. Blueberries are on sale here for $.99/pint. Wish I could “beam you up” a few pints. I froze 8 pints last week & will get more this week and try blueberry preserves.

Anna July 12, 2009 at 8:21 pm

Thanks for all the reviews! Love the feedback.

Martha, I was thinking lemon zest might be good, but I was out of lemons. Thanks for testing. Also, 99 cents a pint????? Wow! I don’t think Austin will ever see blueberries that cheap. For us, $2.99 is a bargain.

Katherine July 13, 2009 at 7:23 am

I just bought a 10 lb box of blueberries in Mighigan for $20! Needless to say… I need to start baking. Do you think you could substitute sour cream or greek style yogurt for the plain yogurt?

Anna July 13, 2009 at 7:37 am

Hmmmm. Sour cream has a lot more fat than yogurt, but it would probably work. The muffins would just be richer.

Rachell July 13, 2009 at 11:50 am

Where can I get a recipe for those sausage and cheese muffins! My hubby and daughter would love them for breakfast. Going to try these as soon as I get some berries.

Katherine July 13, 2009 at 1:41 pm

These turned out great with sour cream (light). I also added lemon zest. Thanks for the recipe!

Carole Resnick July 14, 2009 at 1:56 pm

I made these today, Tuesday, July 14. They baked in a few minutes less than stated time. Super moist. Will make again.

Randi July 19, 2009 at 11:21 am

This recipe is very similar to my fave blueberry muffin recipe called ” Big Blues”. Its from the old Jordan Marsh department store.

Marlisa July 19, 2009 at 12:46 pm

Just made my second batch of these– they are addictive! I’ve been using vanilla yogurt instead of plain because it was what I had around. Thanks for sharing such a great recipe!

lise August 6, 2009 at 3:25 am

I just finished making these muffins and I’m not impressed. They seem too light and lacking in any distinctive taste.

Anna August 6, 2009 at 7:29 am

Hi Lise,

They do have a light texture, but they should be tight crumbed and delicate like a good cake. That may be the problem! If you’re expecting a muffin texture, you may not like the light cakiness. I’ll have to differ with you on the taste opinion. Mine tasted fabulous. With butter, fresh blueberries and vanilla, there’s plenty of flavor. Maybe you’re coming down with a cold.

Benny Crocker August 17, 2009 at 11:37 am

I tried these esp. after seeing the last 2 posts – drama!
I have tried many blueberry recipes and had settled on a “corn meal/lemon/bb” recipe as our favorite. I am now pleased to say this recipe is right up there – it is exactly as you describe.
Highly recommended from a guy who knows his bleuets.
I added a maple & cinnamon glaze to half and found them almost too sweet.
Thanks Anna.

Kathie November 12, 2012 at 10:38 am

Just made these and they are WONDERFUL! Big thumbs up all around from my taste testers at home. Maybe The Daily Muffin 365 in the future!

Kathie November 12, 2012 at 11:04 am

just made these and they are wonderful! Big thumbs up from my taste testers at home.
Maybe The Daily Muffin 365 in the future : )

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