A Dozen Blueberry Muffins
- Prep Time 15 minutes
- Cook Time 23 minutes
- Total Time 48 minutes
- Yield 12 muffins
A Dozen Blueberry Muffins
Sometimes two muffins isn’t going to cut it. So here are a dozen of them. They’re just as buttery, soft, and fluffy as the scaled down version except they make enough to share!
- Prep Time 15 minutes
- Cook Time 23 minutes
- Total Time 48 minutes
- Yield 12 muffins
Ingredients
Units
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 6 tablespoons greek yogurt
- 6 tablespoons buttermilk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 2 cups blueberries
- Demerara sugar, for topping (optional)
Instructions
- Preheat the oven to 425°F. Line every other muffin tin in a standard size muffin tin with muffin liners (it should look like a checkerboard), then spray the top of the tin with cooking spray. Set aside.
- In a large mixing bowl, add the melted butter and granulated sugar. Use a silicone spatula to mix until combined.
- Add the eggs, Greek yogurt, buttermilk and vanilla extract and mix well.
- Add the flour, baking powder, and salt. Mix until combined and no streaks of flour remain. Use the silicone spatula to gently fold in the blueberries.
- Scoop the batter evenly into the muffin cups (you may have to bake in batches). If you want to get fancy, use a 3 ounce cookie scoop to create perfectly-domed scoops. Top with demerara sugar, if using.
- Bake the muffins for 5 minutes at 425°F, then reduce the heat to 375°F. Continue baking until the tops of the muffins are golden brown and spring back to the touch, about 18 additional minutes.
- Place the pan on a cooling rack and allow the muffins to cool slightly in the pan before removing and serving.