This is one of the best blueberry muffins recipe I’ve tried. It yields a soft, fluffy, kinda cake like crumbs, and the yogurt used ensures that you get moist muffins. Tossing the blueberries with a little bit of the dry ingredients keeps the blueberries from sinking to the bottom of the batter when it’s baking. Topping fresh blueberries on top of the batter before baking gives you that visually pleasing look as the berries explodes and bleeds down the sides of the muffins. I don’t know about you, but that is just plain sexy to me.
When I took my first bite of the muffin, I was blown away. Not overly sweet but so freaking good! I lost self-control and had 2 at one go, the husband had 3. LOL. I took a batch to share with the teachers and canteen vendors. All the feedback gathered confirmed what I already knew. So I’m really excited to share this great recipe with you, and hope you’ll enjoy it as much as we all did. I’m putting this on my muffin rotation list! While you are at it, try out my other Blueberry Streusel Muffins recipe!
- 354 g 12.5 oz cake flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup 150g castor sugar
- 1/2 cup 115g melted butter
- 1 large egg 60g
- 1 cup 250g greek yogurt
- 1 1/2 cups 222g fresh blueberries
- 1 tsp vanilla extract
- Preheat oven to 200C, top and bottom heat only
- Line your muffin tray.
- In a large mixing bowl, sift cake flour, salt, baking powder, baking soda together.
- Toss 1 tbsp of the flour mixture with ONLY 1 cup of blueberries (148g). Reserve the other 1/2 cup blueberries for topping, DO NOT mix toss with flour mixture.
- In another bowl, whisk to combine butter, sugar, vanilla, egg, and yogurt.
- Mix dry ingredients into wet ingredients until almost combined but still clumpy, do not over mix or you will get tough muffins.
- Fold in the 1 cup of blueberries for about 3-4 folds.
- Again, do not over-work batter.
- Then fill liners with batter to about 3/4 full, and top with reserved blueberries.
- Bake at 200C, middle rack for about 20-25 minutes (mine was 22mins) or until a skewer inserted comes out clean.
- Cool in pan for 5 minutes before removing to cool on wire rack completely.
If your batter is too thick, thin it out with some milk 1 tbsp at a time.
If you are using plain flour or part wholewheat pastry flour, you'll have to add another 2-4 tbsp of milk to thin out the batter a little bit. Adapted from Foodnetwork.com
Penny16 March, 2016 at 12:45 am
Hi, The muffins looks delicious. May i know what i can use to replace the greek yogurt?
Sharon Lam16 March, 2016 at 8:55 am
Hi Penny, thank you. You can use plain yogurt.
Eyleen16 March, 2016 at 12:14 pm
Can I use brown sugar?
Sharon Lam16 March, 2016 at 4:32 pm
Yes you can. Equal parts but note that brown sugar will be mean it’ll be more moist so it may alter texture of crumbs, and molasses in the brown sugar will alter the overall taste as well.
mich18 March, 2016 at 9:10 pm
hey, the muffins look great. are we able to use frozen blueberries?
Sharon Lam19 March, 2016 at 12:13 am
Yes, frozen will work too, but I’d recommend fresh if you can get some. 🙂
Linling23 March, 2016 at 8:11 pm
can I use top flour instead? I am going to use frozen blueberries since I cant get fresh ones. will it turned out to be very moist? and should I toss frozen blueberries with flour?
Sharon Lam24 March, 2016 at 7:59 am
Use plain flour instead. You can use frozen, and skip the step for tossing in flour, just add as you would. 🙂
Angela18 June, 2016 at 1:44 pm
Hi Sharon, I tried your recipe today and my muffin doesn’t turn out that “brownish”noise yours. I baked at 200 with fan mode and turned out bit burnt at the top thus I set to 180.
However, the muffin still taste yummy! Thanks for sharing!
Sharon Lam18 June, 2016 at 2:59 pm
Hi Angela, when using fan mode, you’ll need to lower baking temp by 20C. I always use top and bottom heat only, unless stated in the recipe to use fan mode. 🙂
Angela pang20 June, 2016 at 1:28 pm
Ohhhh! Alright shall try again next time . Thanks ((:
jas22 June, 2016 at 10:17 am
Tried this recipe and it turned out great!! Thanks!
I received a huge packet of dried cranberries. Do you think this recipe will work as well with dried cranberries?
Sharon Lam23 June, 2016 at 9:59 pm
Thank you for trying out the recipe! I’d recommend fresh or frozen. If you are using dried cranberries, you can always re-hydrate it by boiling it in a little cranberry or fresh orange juice. 🙂
Chin23 June, 2016 at 11:13 pm
Hi I tried but why does it turns out to be like scones?
Sharon Lam24 June, 2016 at 8:30 am
Hi Chin, sorry that your muffins turned out like scones. Did you make any changes at all to the recipe? What about oven setting? Top bottom heat only? If everything was to the T, then it could be one of these reasons. Undermixing, the wet and dry ingredients not combined and gluten not formed to trap air for it to rise. Over-mixing, overworked gluten causing tough muffins. Baking agent too old / not fresh. This recipe has been tested by many of my readers and it quickly became their fast favourite. Perhaps try again? If you meet with any challenges, I’d be glad to help if I can. 🙂
Adeline4 July, 2016 at 10:11 pm
I just finished baking this moist blueberry muffin. It smells so good , crispy on the top and moist inside. Not overly sweet too. Thanks for sharing! ☺️
Sharon Lam21 October, 2017 at 8:38 pm
Hi Adeline, thanks for the feedback! Glad you liked it.
Nyse5 July, 2016 at 11:13 pm
Can I replace cake flour with wholemeal flour?
Sharon Lam7 July, 2016 at 1:26 am
Hi, I wouldn’t recommend 100% replacement. But a 50/50 will be good. 50% wholemeal and 50% cake or plain flour that is. 🙂
Evelyn10 July, 2016 at 8:42 am
I have tried making this recipe. It was so good!! So soft and moist! Hardly get such a good recipe.. thanks so much for sharing! 😊
Sharon Lam16 July, 2016 at 11:42 am
Hi Evelyn! Thanks for the feedback! So glad you enjoyed the recipe as much as we did! 🙂
Blueberry Muffins | ~Rainbows In My Life~18 July, 2016 at 9:46 pm
[…] Recipe Source: Adapted from Delishar […]
Joyce20 July, 2016 at 7:23 am
Hi Sharon, my oven can bake 6 muffins only. Can mix all the mixture and keep aside the balance in room temperature for the next batch?
Sharon Lam22 July, 2016 at 3:10 am
Yes you can. Although that way you may be compromising on texture as the baking agent is activated when wet and dry are mixed together. Another way is to mix wet and dry ingredients then divide it, and only mix in one batch but keep the other separated until you are ready to bake the next batch.
HC26 September, 2016 at 5:41 pm
Can i just use self raising flour and not cake flour + bakimg soda and powder?
Sharon Lam26 September, 2016 at 10:48 pm
Hi, self raising flour only contain baking powder but not baking soda (used to react with the yogurt). And each cup (130g) of self-raising flour has about 1.5 tsp of baking powder in it. So it’ll not be a good substitute that way.
Cyn22 November, 2016 at 11:28 am
how many muffins can you make based on your recipe? my boy does not like yogurt. Can I exclude yogurt?
Sharon Lam22 November, 2016 at 11:57 am
As stated, recipe yield 12 muffins. Yogurt is the main ingredient that keeps the muffin moist. You will not taste it in the muffin. You can also substitute it for sour cream if you prefer.
CYN24 November, 2016 at 10:26 am
If I want to bake only 6 muffins, should I reduce all your ingredients quantity by half?
Irin31 December, 2016 at 6:52 pm
You mentioned in one of your replies not to use top flour. May I know why? I used top flour for the muffin today and texture is still fluffy and moist.
Sharon Lam4 January, 2017 at 8:55 am
Hi Irin, sorry I missed your message. I have not used top flour for muffins before that’s why I recommended all purpose or cake flour as substitute. My worry is that top flour is so fine that it’ll alter the texture of the muffins to be much lighter. But then again it might be a personal preference for lighter & fluffier muffins. 🙂
kings1 April, 2017 at 8:20 pm
hi sharon, i baked these today and it came out really good! mum loves it:)
one qn though-my batter before baking was too thick, and i had to add in abt 4 tbsp of milk to thin the batter out.
is the batter meant to be v thick? followed the recipe to a tee except for the milk part..not sure if anything went wrong? thks!
Sharon Lam2 April, 2017 at 9:05 am
Hihi! I’ve actually gotten 2 different sets of feedback. One like yours, and one that said consistency was more runny than mine. This all depends on the consistency of your yogurt. However, the end result turned out well. The other difference is varying the baking time. If too thick, add milk or bake shorter time. Thinner, bake longer. Hope this explains.
Genevieve22 April, 2017 at 4:41 pm
I’ve just tried your recipe with chocolate chips instead and substitute yoghurt with milk kefir. Taste great. This recipe is a keeper. Thanks for sharing.
Sharon Lam22 April, 2017 at 10:35 pm
That’s a great idea, Genevieve! I might just try that the next time too. Glad the recipe worked out for you. 🙂
Lin25 April, 2017 at 10:32 pm
Hi Sharon, I just tried it out but it has a bitter taste? Is it due to double action baking powder? And mine only took 18mins to bake.
Sharon Lam25 April, 2017 at 10:39 pm
It could be due to that, too much baking powder can leave a bitter tinge. Good to know yours took a shorter time. Every oven is different, my oven guy told me that it’s normal for an oven to differ up to 30C from the heat set. So it’s always good to check a few minutes before given time. 🙂
Jennifer Seah23 June, 2017 at 11:30 pm
Hi Sharon, tried yr recipe & it tasted great. Crusty on outside but soft & moist inside. However, on day 2 the muffins were a bit dry & crumbly. I keep them in an air tight container. Any idea what I can do to maintain the moist muffins?
Sharon Lam25 June, 2017 at 9:41 pm
Was it moist the first day? If not, you can try baking it 1-2 minutes lesser. Keep it chilled in air-tight container once it is cooled.
Emily29 June, 2017 at 1:02 pm
Hi, can I use milk instead of yoghurt? If so, how much milk pls?
Sharon Lam19 July, 2017 at 1:44 am
Yes you can, substitute for equal amount. You might need to bake it 1-2 minutes longer with the increase of liquid. i’d recommend using buttermilk. You can make your own by adding 1 tbsp of vinegar to 1 cup of milk.
Lata5 July, 2017 at 9:53 pm
How to make it dairy free? What we can use instead of yogurt?my son is milk allergic.
Sharon Lam19 July, 2017 at 1:42 am
You can try using soy milk or nut milk in replacement of yogurt.
Steffi17 August, 2017 at 5:13 pm
Hi Sharon, can we replace butter with corn or vegetable oil?
Sharon Lam17 August, 2017 at 8:09 pm
Hi Steffi, yes you can replace with neutral oil.
HK19 August, 2017 at 11:25 pm
Hi Sharon, I made this today and it was very nice! Thanks for this great recipe.
Can I check if you like green tea? If yes, please try green tea muffin and post your recipe. Thanks!!
Sharon Lam23 August, 2017 at 11:24 am
Hi! Thanks for the feedback. Sure, if I ever get to making green tea muffins I’ll share it here. 🙂
Irene12 September, 2017 at 9:41 pm
Hi, can I substitute blueberries with orange zest n orange juice instead?
Sharon Lam14 September, 2017 at 7:01 pm
Maybe you might want to try this recipe instead http://delishar.com/2015/11/orange-muffins.html
Brenda15 October, 2017 at 4:19 pm
Till the last step then i realize that my butter is soften but not melted. Therefore my batter is sticky. Now is in the oven. Not sure what the outcome. May i ask for melted butter, do i need to microwave it and for how long?
Sharon Lam21 October, 2017 at 9:04 pm
Microwave butter for 30secs on high then do 15 secs blasts until melted.
Mabel21 October, 2017 at 2:21 pm
Hi can i jus use all plain flour instead?
Sharon Lam21 October, 2017 at 8:48 pm
Yes, please see notes.
Sally foo21 October, 2017 at 8:01 pm
Hi Delishar,I made these blueberry muffins today and followed it to the T.My batter was very thick and they the turned out to be like scones and not moist and soft but a crusty top.Is the batter supposed to be very thick?
Sharon Lam21 October, 2017 at 8:48 pm
Hi Sally, sorry that the muffins didn’t turn out well for you. Yes, the batter is pretty thick. After a few feedbacks, I realised that it could be the consistency of the yoghurt that makes the difference. So far only you and another lady shared that it turned out like scones. A few variables could be yoghurt consistency, under-mixing, oven temp (each oven is different some overheats while some under, and hot spots?), oven setting/rack. It’s good to start checking 5 minutes before timing. If you feel that the batter is too thick, thicker than the ones in the pictures, then add some milk to thin out batter. You can always bake longer if needed.
Sally foo21 October, 2017 at 9:05 pm
Sharon,thanks for your prompt reply.I didn’t have one cup of yoghurt so I adde milk and some extra too looking at the thick batter.Also baked the muffins longer than the stated time.This is the 1st time that I had a thick muffin natter.I thought I made a mistake and kept checking your recipe but it was correct and I didn’t missed anything.Am abit disappointed I looking at your lovely blueberry muffins but it taste good.Thank you for sharing your recipes with us.
Sharon Lam21 October, 2017 at 9:13 pm
Ahh ok. The acid in the yoghurt reacts with the baking soda to help it rise and get fluffy. Sorry it didn’t turn out well for you. Perhaps try again? I’ve had a lot of success with readers who used natural yogurt and buttermilk too. You can make your own buttermilk if you do not have yogurt by adding 1-2 tbsp lemon juice/vinegar + 1 cup fresh milk and let it sit for 5-10 minutes until curdled. Thanks for stopping by. 🙂
Carol8 March, 2018 at 10:32 pm
I baked the blue berry muffins using your recipe for my relatives and friends. They loved it so much.
Beside fresh blue berry which is seasonal fruit, what other fruits can I replace / subsitute with.
Thank you very much..
Sharon Lam10 March, 2018 at 1:35 pm
Hi Carol! Thank you for the feedback. I’m glad your family and friends liked it. You can use the same recipe and use frozen blueberries, chocolate chips, chocolate rice, strawberries, mango etc. 🙂
Eileen6 May, 2018 at 10:13 am
I tried and the muffin was soft but mine was tasteless & bland. The batter was so thick so I added some milk but still thick, hard to fold.
Anything to do wz the yogurt I use? What brand u use? I bought the framers union geek style yogurt.
Sharon Lam20 May, 2018 at 10:38 pm
Hi Eileen, I believe I used Alvas. I’ve used Union too. The batter was supposed to be thick. The recipe was created to be low sugar (1/2 of what was intended) which is sweet enough for my family. But feel free to add more sugar if you have a stronger tolerance to sweets. 🙂
Carol8 October, 2018 at 8:47 pm
Seek your advice as I substitute blueberries with bananas but texture is dry and hard.
Reason is blueberries not in season n unable to buy from supermarket.
Sharon Lam8 October, 2018 at 9:34 pm
Hi Carol, I’ve never sub bananas for the blueberries before. I do have a few banana bread/muffins recipes on my site. Also, a few readers have tried using frozen blueberries, which might be an option to consider.