There is no way to describe these blueberry muffins without using the word fluffy. Fluffy: being light and soft and airy; puffed up. Resembling air in lightness as in “the big fluffy clouds” or “the soft, fluffy pillow.” Have you ever felt the fluffy fur of a new kitten? We just welcomed Smokey the cat into our family and he is the epitome of fluffy. You just can’t stop petting him because he is so soft! That’s how these blueberry muffins are…but in an edible version of course. They are irresistible and leave you wanting more.
The Dry Ingredients
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon each of baking powder, baking soda, and salt
8-10 oz blueberries (about 1.5 cups) fresh or frozen. If you are using frozen, do not thaw them.
First, combine all the dry ingredients in a large bowl. If you have one, use a sifter to sift the flour mixture. This process allows more air into the mixture and makes the blueberry muffins extra fluffy. Once that is mixed, gently pour in the blueberries and coat them with flour.
The Wet Ingredients
2 eggs beaten
8oz Greek yogurt (1 cup)
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
Whisk the eggs lightly on their own and then mix in the other wet ingredients. These blueberry muffins turn out best if you can use real vanilla extract rather than imitation. I like Simply Organic’s pure vanilla. But did you know that you can make your own vanilla extract? Natasha at Natasha’s Kitchen gives the world’s easiest homemade vanilla extract recipe. She also includes free printable labels to put on the jars if you want to give them as a gift. I foresee making some homemade Christmas presents in my future!
Now gently mix the wet ingredients into the dry ingredients just until it is combined and you can’t see any more flour. Don’t over mix!
Scoop the batter into a greased muffin tin. Go ahead and fill them all the way up. This recipe is for 12 fluffy and big blueberry muffins!
Bake the blueberry muffins for 20-22 minutes at 400 degrees or until an inserted toothpick comes out clean.
Once removed from the oven, let the muffins cool in the tin before removing them to a wire rack. Side note: bake these when the house is empty or they’ll be gone before they cool down! It’s all I can do to keep my kids away from them!
But can you blame them? With this warm, fluffy blueberry goodness, it’s hard to resist. And one of these on the porch with a cup of coffee in the morning? Yep…to die for!
Have a Pinterest? Go ahead and save this bad boy right here because, trust me, you’re going to want to make this later!
If you need some other yummy breakfast ideas I think you would like this Cheesy Ham and Spinach Quiche or these irresistible Shredded Hashbrown Cheesy Potatoes. And you can’t go wrong with BACON! My method for Easy Clean-Up Oven Cooked Bacon makes it come out crispy every time. If you have a Pinterest account, you can also follow my Bright-Eyed Breakfast and Bangin’ Baked Goods Board below. If you tried this recipe, drop me a line and let me know how it turned out! Happy cooking ya’ll!
- 2 cups all-purpose flour
- 1 cup sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 8-10 oz fresh or frozen blueberries
- 2 eggs beaten
- 1 cup Greek yogurt
- ½ cup vegetable oil
- ½ tsp vanilla extract
- Combine all the dry ingredients together and sift.
- Add the blueberries and gently toss.
- In a separate bowl, mix the wet ingredients. Beat the eggs first.
- Mix the wet ingredients with the dry ingredients just until combined. Don't over mix.
- Scoop batter into greased muffin tin.
- Bake for 20-22 minutes at 400 degrees.
- Let cool before removing from tin.