Blueberry Yogurt Muffins (best blueberry muffins!)

These blueberry yogurt muffins are seriously the best! They are so moist and tender, buttery, and are packed with blueberries. The key to the best blueberry muffins is using yogurt, lemon zest, and not skimping on blueberries. These muffins have an almost plush texture, crunchy brown sugar tops and it's so hard to stop eating them. This recipe is so simple, you only need 1 bowl and a whisk (and no mixer). If your looking for perfect blueberry muffins, look no further - these are our favorite!

Ingredients

• 2 large eggs
• 1 cup yogurt (240g)
• 1/2 cup melted butter (115g)
• 1 cup granulated sugar (200g)
• zest grated from 1 lemon
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 cups + 6 tablespoons flour (300g, spooned and leveled not scooped!)
• 2 cups blueberries (300g)
• 2 1/2 tablespoons brown sugar (to sprinkle on top)

Instructions

0. Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.
1. Wash the blueberries, pat them dry with paper towels, set aside.
2. Prepare a muffin pan (standard size) and line it with 12 paper liners. Spray the liners with a non-stick baking spray (optional).
3. Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, baking soda, and salt into a large bowl. Whisk until well combined.
4. Add the flour, fold in with a spatula until almost combined (you should still see some streaks of flour in the batter).
5. Add the blueberries (reserve some blueberries to put on top), fold in with a spatula until evenly distributed and there are no streaks of flour visible. Don't overmix the batter.
6. Divide the batter evenly between 12 muffin liners.
7. Put the reserved blueberries on top of the batter, press them in. Sprinkle with brown sugar.
8. Bake for about 25 minutes or until a wooden skewer/cake tester comes out clean.
9. Place on a cooling rack to cool slightly then enjoy!