Perfect Blueberry Muffins

Barbara Renkenberger: "We loved them. Will use smaller blueberries, not…" Read More


  • 5 tablespoons unsalted butter (cold is fine)
  • 1/2 cup sugar
  • 1/2 lemon (previously: 1/2 teaspoon zest)
  • 3/4 cup yogurt (plain unsweetened, or sour cream)
  • 1 large egg
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt (or fine sea)
  • 1 1/2 cups flour (all-purpose)
  • 1 1/2 cups blueberries fresh (or frozen, no need to defrost, previously: 3/4 cup, see note up top)
  • 3 tablespoons sugar (turbinado, in the raw sugar)
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    Made it

    NutritionView More

    Sodium19% DV460mg
    Fat26% DV17g
    Protein16% DV8g
    Carbs28% DV83g
    Fiber12% DV3g
    Calories510Calories from Fat150
    Total Fat17g26%
    Saturated Fat10g50%
    Trans Fat
    Calories from Fat150
    Total Carbohydrate83g28%
    Dietary Fiber3g12%
    Vitamin A10%
    Vitamin C30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    We loved them. Will use smaller blueberries, not big ones, and will add cinnamon. Made 9 muffins and 6 muffin tops. #1 muffin recipe now.
    James Wallace 8 days ago
    everyone loved them! we made them with Saskatoon (service) berries instead of blueberries
    Viktoriia Davis 17 days ago
    Very soft and succulent
    Duzog Duzog a month ago
    Awesome! I as always reduced the quantity of sugar (used 1/4 cup). I used plain greek yogurt. It was easy to make and a hit with my family. I will definitely make it again.
    Connie Lukowski 2 months ago
    These were awesome. The sour cream makes them moist and yummy. I will decrease the blueberries to one cup next time though.
    Judy Fischer 3 months ago
    Fantastic texture and flavor
    Jessica L. 3 months ago
    Fabulous. I added sour cream
    Juliet R. 3 months ago favourite blueberry muffins
    Connie H. 3 months ago
    I made these and followed the directions completely. And they turned out great! Good and easy recipe. Will definitely make these sgain.
    Ivis 4 months ago
    A bit to dense for my family’s taste, we like a more fluffy muffin.
    Elena P. 4 months ago
    I modified a bit the recipe according to what I had in my kitchen. Instead of yogurt I put coconut milk, flour was half coconut flour - half all purpose, used raw cane sugar only. Also added vanilla. Turner out perfect indeed. Lemon zest adds that special flavor too.
    Deb 5 months ago
    Delicious! Just the right amount of sweetness.
    Hi 5 months ago
    They were light and fluffy - not too sweet which is how I like them. I will try this recipe with chocolate chips instead of the blueberries and see how they turn out
    Bee B. 6 months ago
    I have made this several times already. This is my go to blueberry muffin recipe. So much better than Starbucks and Coffee Bean and Tea Leaf muffins.
    Thorpe 6 months ago
    The texture of the muffin was soft and fluffy but I would add a bit more sugar and more blueberries.
    TRIGGER18 6 months ago
    excellent 👍, used sour cream.
    Scott 6 months ago
    I have made these numerous times in the last few months and they have turned out fantastic! They are very easy to make, to me they are a bit better using frozen blueberries. I have also added one banana along with the blueberries on one occasion, and that was excellent as well. Can’t go wrong with this recipe!
    England79 7 months ago
    They looked ugly but tasted delicious! I would absolutely make this again.
    Kiwi Fruit 8 months ago
    They were ok. All my family loved them. I didn’t so much but I don’t really like blueberries......
    Alan B. 8 months ago
    These tasted great! Thanks.
    Merihan Maged 8 months ago
    Amazing, everyone loved them.
    Yummly User 8 months ago
    awesome. My husband loves them.
    Testa 9 months ago
    These were the perfect blueberry muffins receipe. Don’t be afraid that the battery is like cookie dough like she says. The blueberries hold up they don’t float down and it’s still light and fluffy. Thank you for this and sharing with all of us.
    Carly L. 9 months ago
    Perfectly moist and tasty with the lemon zest
    Jacob Hundt 10 months ago
    Delightful. Used orange rather than lemon zest
    Biggs a year ago
    I had to make it as salt free as possible so it was a little lacking in flavor but still good I think I’ll add some cinnamon to the batter next time to spice it up a bit I used sour cream and was really impressed I wouldn’t add quite so many blue berries next time
    Karin Z. a year ago
    Great! But I doubled it and used 3 cups blueberries, 1/2 cup sunflower oil, half wheat and half white flour, half Greek plain yogurt and half rice milk and only 3/4 cup sugar I wouldn’t change a thing. Hubby said they were perfect!
    Jennie R. a year ago
    Excellent!!! I doubled the recipe and made big muffins!!
    Mash Monday M. a year ago
    Quirky but good Text
    Viktoria Wunder a year ago
    Ok, but the texture is not as thick as I‘d hoped (seeing the pictures of the recipe‘s final product). You might have to add some flour and, as I was using yoghurt, try to do them with sour cream.