This is a straightforward blueberry muffin that was one of the first baking projects I made with my kids. There are no tricks, no special tips, it’s easy to make on a weekend morning, and you can always count on it turning out well. If you have a budding baker in the house, this is a great recipe to get them started with measuring and mixing. Even if you’re a seasoned baker, this one’s a keeper.
Every Kid’s Favorite Blueberry Muffins
This is a straightforward blueberry muffin that was one of the first baking projects I made with my kids. There are no tricks, no special tips, it's easy to make on a weekend morning, and you can always count on it turning out well. If you have a budding baker in the house, this is a great recipe to get them started with measuring and mixing. Even if you're a seasoned baker, this one's a keeper.
Ingredients
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons (1 stick) melted butter
- 1 cup (200 grams) sugar
- zest of 1 lemon
- 2 large eggs, at room temperature
- ½ cup whole milk
- ¼ cup plain yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries
Instructions
- Preheat your oven to 375 F. Line a muffin pan with paper liners, or grease well with butter.
- Whisk together the flour, baking powder and salt in a small bowl.
- Combine melted butter, vanilla, lemon zest and sugar in a large bowl and whisk well. Add eggs and milk, then whisk again.
- Add dry ingredients to wet ingredients, then mix until just combined.
- Stir in blueberries using a rubber spatula, then scoop the batter into the prepared muffin cups. Bake for 15-18 minutes, until springy to the touch.
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