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Bakery Style Blueberry Muffins #LittleChanges
Bakery Style Blueberry Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Soft and tender big bakery style muffins filled with plump blueberries
Servings: 12
Author: Erin
  • 3 cups flour
  • 1 Tbls baking powder
  • 1 tsp salt
  • 1/2 cup butter , softened
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/4 cup plain Greek yogurt
  • 1 1/2 cups frozen blueberries
  1. Preheat oven to 425 degrees. Prepare a 12 cup muffin tin with non-stick spray or liners. Set aside
  2. In a bowl whisk together flour, baking powder, and salt. Set aside.
  3. In a stand mixer, cream butter and sugar together until fluffy, about 2 minutes.
  4. Add the eggs, 1 at a time, beating after each addition. Mix in vanilla.
  5. Slowly add the flour mixture and yogurt, alternating between the two; until just combined.
  6. Fold in the blueberries.
  7. The batter will be very thick. Scoop into prepared muffin tins.
  8. Bake at 425 for 5 minutes. Reduce heat to 375 and bake for 15 more minutes, or until a tester comes out clean.
  9. Remove from oven, and set on a wire rack to cool.
  10. Store in an airtight container or freeze.
Recipe Notes

Adapted from Cook's Illustrated