Blueberry Muffins


I wanted to make some blueberry muffins and I remembered a recipe I used from years ago, probably 8-9 years or so.

I think it was this one, so I went ahead and made them, both as blueberries and as chocolate muffins (no lemon zest added). They were actually a little disappointing to me, not as fluffy, not as moist as I wanted them.

This led me to look at other recipes and see if I could find a way to make them better, without making them more complicated to make. My first idea was to substitute the oil for butter, but keep it melted so I wouldn’t have to deal with softening butter. Butter would give a much better taste in my opinion. I find that oil will add fat, but not a lot of taste to baked products, and while fine in (savory) bread it tastes a little ‘sad’ in cakes to me. It would of course be different if I was trying to do something dairy free, but the recipe already had dairy in it.
The next idea I had was to substitute 1 tsp of the baking powder for baking soda, I think using both gives a little more rise. I also saw that many muffin recipes called for yogurt to be added, so I wanted to try that to make it extra moist. Finally I wanted to replace the white sugar with light brown, as I think it gives more depth of flavor. I did like the amount though, these are not too sweet.

In the end I was pretty pleased with the result, so here is the complete recipe for my enhanced blueberry muffins.


  • 2 cups all purpose flour (475 ml)
  • 1/2 cup light brown sugar (120 ml)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1-2 tsp lemon zest
  • 1/3 cup butter, melted (38 g)
  • 1 egg
  • 1/2 cup milk (120 ml)
  • 1/2 cup yogurt (120 ml)*
  • 1 cup blueberries
  • *Note: This is using American style yogurt which is pretty solid. If you are using pourable, European style you might want to use a little less milk

Makes 12 muffins.

1. Melt the butter and line a 12-muffin pan with muffin liners or grease it well. Preheat oven to 400 F / 205 C.

2. Mix all the dry ingredients (flour, baking powder, baking soda, sugar, salt, lemon zest). Make sure it is completely mixed.


3. Mix all the wet ingredients (egg, milk, butter, yogurt).


4. Pour the wet ingredients over the dry, and mix until just incorporated, batter will be lumpy. Be careful not to over mix.


5. Add the blueberries and stir a 2-3 times until mixed in.


6. Spoon the batter into the prepared tins.


7. Bake for 20-25 min, until golden and a toothpick inserted comes out clean. Let cool a few min in the muffin pan, and then gently take out the muffins.


8. Cool some more before serving, they can be served warm or cold.


I thought these turned out really moist and fluffy, my husband thought they might be too fluffy for blueberries and wanted to try them with chocolate. Chocolate will probably be good in them too. I also think that adding a teaspoon or two of lemon juice to wet ingredients would be great, if you want a more pronounced lemony flavor. That will be for next time, for now we are all muffin’ed out.