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blueberry muffin on a plate next to tray of blueberry muffins
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Classic Blueberry Muffins

Servings 12

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 cup plain greek yogurt
  • 1/4 cup milk any type
  • 1 1/4 cups fresh or frozen blueberries
  • Vegetable spray for the muffin tins
  • cinnamon sugar for sprinkling on top

Instructions

  • Preheat oven to 350 degrees F. Spray a muffin pan with non-stick cooking spray.
  • Measure out the all-purpose flour and reserve 1 tablespoon—toss with the blueberries in a small bowl.
  • In a large bowl, whisk together the sugars, oil, egg, yogurt and milk. Add the remaining measured all-purpose flour, whole wheat flour, baking soda, baking powder, and salt to the bowl. Mix for 1 minute. Fold in 1 cup blueberries to the bowl.
  • Scoop the mixture into greased muffin pans to 1/2 full. Place 3-4 of the remaining berries on top of each muffin and press down lightly. Sprinkle each with a bit of cinnamon sugar.
  • Bake for 20 to 25 minutes, rotating pan halfway through. Test muffins for doneness by inserting a toothpick into the center of a muffin - they are done when the toothpick comes out clean.
  • Remove from oven and let cool for 5-10 minutes. Run a butter knife around the edge of each muffin, then twist out and place on a cooling rack to cool completely. Store in airtight container for 2 to 3 days.