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.

Every Kid’s Favorite Blueberry Muffins

Prep Time 10 minutes
Cook Time 20 minutes
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.
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Course Breakfast
Servings 12 muffins

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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