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Blueberry muffins on a kitchen towel with blueberries
Print Recipe

Blueberry Muffins

Prep Time20 minutes
Cook Time20 minutes
Resting Time5 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American, German
Keyword: Blueberries, Muffins
Servings: 12 Muffins

Ingredients

  • 1 cup Blueberries (fresh or frozen)
  • 1 ¾ cups Flour
  • 3 tsp Baking powder
  • ⅛ tsp Salt
  • ½ cup Light brown sugar
  • 2 Large eggs
  • ⅔ cups Yogurt
  • ½ cup Water
  • 6 tbsp Vegetable Oil
  • 1 tsp Vanilla extract
  • Zest of 1 lemon (optional)

Instructions

  • Preheat oven to 390°F (200°C).
  • Wash your blueberries and place in a sieve to let water run off. Or place on a towel to dry them off.
  • Line a muffin/cupcake pan with cupcake liners or grease them using oil/butter. Set aside.
  • Meanwhile, measure out your flour, baking powder, and salt. Sift all the ingredients through a sieve to make sure there are no clumps.
  • Add the brown sugar and blueberries to the flour and mix well. Set aside.
  • Crack two eggs in a bowl and beat them with a fork. Add the yogurt, water, and oil.
  • Using a small grater, grate off the zest of one lemon and add it to the other wet ingredients. Add vanilla and mix the wet ingredients well.
  • Make a well in the bowl with the dry ingredients. Pour the wet mixture into the well and mix until just combined. DON'T over mix.
  • Evenly distribute the batter into the lined or oiled muffin pan.
  • Bake blueberry muffins for 20 minutes until they are golden brown.
  • Remove from oven and let rest for 5 minutes before removing from the muffin pan.
  • Serve.