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BA's Best Blueberry Muffins

Image may contain Plant Fruit Food Blueberry Bread Muffin and Dessert
You can make these with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor.Alex Lau

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. This is part of BA's Best, a collection of our essential recipes.

Ingredients

Makes 12 muffins

Nonstick vegetable oil spray

cups all-purpose flour

1

cup whole wheat flour

1

cup granulated sugar

teaspoons baking powder

2

teaspoons kosher salt

½

teaspoon freshly grated nutmeg

2

cups fresh blueberries, divided

2

large eggs plus 2 large egg yolks, beaten to blend

cups plain whole-milk yogurt

½

cup (1 stick) unsalted butter, melted

1

teaspoon finely grated lemon zest

2

teaspoons fresh lemon juice

2

teaspoons vanilla extract

2

tablespoons raw sugar

Preparation

  1. Step 1

    Preheat oven to 425°. Lightly coat cups of a standard 12-cup muffin pan with nonstick spray. Whisk all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl to combine. Add 1½ cups blueberries and gently stir until evenly distributed.

    Step 2

    Whisk eggs, yogurt, butter, lemon zest, lemon juice, and vanilla in a medium bowl until combined and creamy, about 30 seconds. Gently fold egg mixture into dry ingredients just to combine (be careful not to overmix).

    Step 3

    Divide batter evenly among muffin cups. Top with remaining ½ cup blueberries, gently pressing to adhere (you should have 4–5 berries per muffin). Sprinkle with raw sugar.

    Step 4

    Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Turn out onto rack and let cool completely.

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Reviews (431)

Back to TopTriangle
  • Brought these to work and they were a hit!! I personally loved the tanginess of the lemon and yogurt. (I used full fat Greek) I didn’t find this lacking sweetness or too tart- but I also had fresh picked, especially delicious blueberries.

    • JL

    • Patterson, NY

    • 8/31/2023

  • Very good muffins. I recommend using the full amount of sugar because this muffin really isn’t that sweet. It’s more hearty/ tart from the blueberries and lemon. Whole wheat flour is a nice touch to make it hearty. I don’t feel as guilty eating this for breakfast. The sugar topping is a must since the muffin isn’t sweet and it gives it a nice crust. I almost wish it was a little bit sweeter but my family who avoids sugary desserts really like them

    • Hannah

    • La, CA

    • 4/21/2023

  • We loved these muffins! First, I'll say 25 minutes at 425 degrees overbaked (browned) them a bit more than I would have liked. Second batch at 20 min was perfect. I love the use of wheat flour as a healthier alt to white flour. I also swapped 1/2 cup refined sugar for 1/2 cup coconut sugar! The yogurt is great, too. I used nonfat plain (is what I have on hand). And I used two whole eggs without the extra yolks. Didn't seem to negatively affect the end result at all. And we're fans of lemon anything... I thought the addition added a nice little zing and brightness without lemon flavor.

    • @DiningInspired

    • San Francisco

    • 11/12/2022

  • I baked these for my partner and they came out so lovely!! Two things: The blueberries were quite sour on their own, so I found that the amount of lemon made the muffins a bit too sour for my taste. I definitely recommend cutting the amount of lemon in half. Also, my oven probably gets hotter than average, but my muffins were finished with a deep golden brown crust after just shy of 20 minutes.

    • Kelly

    • Brooklyn NY

    • 10/6/2022

  • Delicious. The whole wheat flour makes these stand out. Followed recipe except 2% yogurt frozen blueberries (10 oz bag) because I had those on hand. Weighed my ingredients using King Arthur website conversions.

    • Amanda Olson

    • Minneapolis, MN

    • 4/5/2022

  • I think I made a mistake- I cut the sugar to half a cup thinking they would be too sweet with one cup. They baked well but are pale and very bland. I feel even with more sugar though they have confusingly little flavor considering the generous amount of salt and lemon. Disappointed bc it was a fair bit of work and a lot of ingredients! May savage with a Bread pudding type of situation.

    • Kitty B

    • Brooklyn, NY

    • 4/4/2022

  • These look lovely and I would love to make many of your recipes but I do not see a way to make a copy of the recipes. It may be there but I don't see it. It makes it very difficult to keep opening up the page either on my computer or on my phone to follow the recipe if it isn't copied. That being said...I will just enjoy looking at your lovely pictures and wish I could make them myself.

    • jam

    • tx

    • 4/3/2022

  • I haven't made these yet, but it would be SO helpful if the nutitional info could be given for all your recipes!

    • Ella

    • MD

    • 4/3/2022

  • I thought this recipe was great! I followed the recipe exactly as written and ended up with a delicious blueberry muffin. I'm not a huge fan of lemon desserts, but I found the lemon flavor very subtle and complementary to the blueberry flavor. I also found that the yogurt added a nice tartness to the muffin. I listened to the comments and only baked the muffins for 20 minutes rather than the suggested 25 - 30 minutes, and they came out perfectly. The only hitch I had with this recipe is that it seems more like a dessert than a muffin. I wanted to make something that I could have for breakfast for some quick energy, but I think this recipe is a little too sweet to be considered a breakfast. That being said, this muffin is less sweet than a dessert, so it can be a nice alternative for those who need a little sugar during their day!

    • John

    • Montreal, QC

    • 1/17/2022

  • Just made this recipe and they’re quite tasty muffins. A little too much blueberry for my taste, so I think I’ll reduce the amount of blueberries by at least half a cup next time. Overall, pretty good!

    • Catherine

    • London, UK

    • 6/27/2021

  • These are SO YUMMY! I didn't have yogurt so I subbed about 1C of oat milk and it worked just fine. These muffins are light and fluffy and delicious. I will definitely be revisiting this recipe next time I make muffins!

    • Idun

    • Philly, PA

    • 6/19/2021

  • These were excellent and I even used whole wheat pastry flour that expired in 2012 and ancient frozen blueberries ( I never clean my freezer ). The muffins browned nicely in a 12 cup dark non-stick pan at 425F and I had enough batter left for an extra mini 3x5 loaf. This blueberry muffin recipe is the only one I'll ever bake from now on.

    • joao da silva

    • 3/29/2021

  • These blueberry muffins were incredible. I will look for every excuse to make these on a weekly basis. If you follow the directions EXACTLY you will get a phenomenal muffin. I am seeing people writing reviews on how the nutmeg was too strong, my guess is that they didn't freshly grate their own nutmeg. 1tsp of fresh grated nutmeg vs 1tsp of ground nutmeg in the spice bottle is a different potency. I ground my own nutmeg and it was not overpowering in any way. This recipe is certainly lemony, I would almost call these blueberry lemon muffins but in the best way. One note is that I filled our 12 cup muffin tin higher than I normally would and was nervous about them over expanding but they did not at all.

    • Lauren W

    • Oakland, CA

    • 1/27/2021

  • Great recipe! Delicious muffins. Definitely overbaked them at the recommended 30 min. Will have to make them again with a shorter bake time.

    • Casey Ryan

    • Chicago, IL

    • 1/27/2021

  • I loved this recipe! I made this vegan by using bob's red mill egg replacer and just used 3 tablespoons to sub for the 2 large eggs and 2 large egg yolks, used a cashew yogurt and my own vegan butter. These came out delicious!

    • Robertitx

    • Tucson, AZ

    • 1/27/2021