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+ servings
Baked blueberry muffins in silicone muffin cups on a baking sheet

Blueberry Muffins

Course Breakfast
Yield 12 muffins


  • 5 tbsp (70 grams) unsalted butter, melted
  • 1/2 cup (3 1/2 ounces or 100 grams) sugar
  • Finely grated zest from 1/2 a lemon (I used the whole lemon)
  • 3/4 cup plain unsweetened yogurt or sour cream
  • 1 large egg
  • 1 1/2 tsp (7 grams) baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea or table salt
  • 1 1/2 cups (195 grams) all-purpose flour
  • 1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost)
  • 3 tablespoons turbinado sugar (organic sugar/evaporated cane juice works too)


  1. Heat oven to 375°F. Line a muffin tin with 10-12 paper liners or spray each cup with a nonstick spray. OR even better, use silicone baking cups. (The original recipe says it will make 9 muffins, but it made 12 muffins for me. I was generous with the blueberries...)

  2. Pour melted butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough. Divide between prepared muffin cups and sprinkle each with about 1 teaspoon turbinado sugar (there's not an excessive amount of sugar in the batter, so don't freak out. It will provide a delicious crunchy top).

  3. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes, then cool completely on a cooling rack (as if... we definitely eat them warm).


Source: Smitten Kitchen