recipe

These muffins are “berry” good. Tart blueberries balance the sweetness of the muffins.

safety
  • Uses the oven
  • Uses the microwave
difficulty
  • Intermediate
time
  • 55 minutes, plus cooling time
yield
  • Makes 12 muffins

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Prepare Ingredients

Vegetable oil spray
3 cups plus 1 tablespoon
all-purpose flour, measured separately
1 cup
sugar
1 tablespoon
baking powder
½ teaspoon
baking soda
½ teaspoon
salt
1½ cups
plain yogurt
2
large eggs
8 tablespoons
unsalted butter, melted and cooled
1½ cups
fresh or frozen blueberries (do not thaw if frozen)

Gather Baking Equipment

12-cup muffin tin
3
bowls (1 large, 1 medium, 1 small)
Whisk
Rubber spatula
⅓-cup dry measuring cup
Toothpick
Oven mitts
Cooling rack
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray.

 
2
 
3 cups
all-purpose flour
1 cup
sugar
1 tablespoon
baking powder
½ teaspoon
baking soda
½ teaspoon
salt
1½ cups
plain yogurt
2
large eggs

In large bowl, whisk together 3 cups flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk yogurt and eggs until smooth.

 
3
 
8 tablespoons
unsalted butter, melted and cooled

Add yogurt mixture to flour mixture and use rubber spatula to stir gently until just combined and no dry flour is visible. Gently stir in melted butter.

 
4
 
1½ cups
fresh or frozen blueberries (do not thaw if frozen)
1 tablespoon
all-purpose flour

In small bowl, toss blueberries with remaining 1 tablespoon flour. Gently stir blueberries into batter. Do not overmix.

 
5
 

Use ⅓-cup dry measuring cup to divide batter evenly among muffin cups (use rubber spatula to scrape batter from cup if needed).

 
6
 

Place muffin tin in oven and bake until golden brown and toothpick inserted in center of muffin comes out clean, 20 to 25 minutes.

 
7
 

Use oven mitts to remove muffin tin from oven (ask an adult to help). Place muffin tin on cooling rack and let muffins cool in tin for 15 minutes.

 
8
 

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer to cooling rack. Let cool for at least 10 minutes before serving.