Old School Blueberry Muffins

Breads, Muffins and Scones

Yield: 18 muffins
Recipe: 32/200
“Back to Baking”, pp. 211

Blueberry muffins

     Along with cheesecake and carrot muffins, blueberry muffins are one of my favorite dessert foods. There are not a lot of things that I prefer over a good, warm out-of-the-oven classic blueberry muffin. If you enjoy blueberry muffins as much as I do, then do yourself a favour and try this recipe. Your tastebuds will thank me (and Anna!) later. They are, and this is a big statement, the best blueberry muffins I’ve had. Furthermore, in all the recipes that I have tried, this is the first time that I needed to add yogourt. What a difference it makes! The muffins are moist, tasty and almost of a creamy consistency. The yogourt gives them that distinct flavour that I was previously unable to identify in other muffins. Nothing else needs to be said about this incredible recipe from Chef Anna other than: success!


  • 1  1/2 cups sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup plain yogourt, such as 2 or 3% (not low-fat!)
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon finely grated orange zest *
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh blueberries
  • turbinado sugar, for sprinkling (optional)


  1. Preheat the oven to 350°F. Line two muffin pans with 16-18 muffin liners.
  2. Whisk together the flour, baking powder and salt to combine the ingredients.
  3. In a separate bowl, mix together the sugar, vegetable oil, eggs, yogourt, melted butter, orange zest* and vanilla extract with a hand or stand mixer until a homogenous mixture is obtained.
  4. Add the flour mixture and mix just until the ingredients are combined.
  5. Add the blueberries and gently fold them in with a spatula. Spoon the batter into the prepared muffin liners and fill them to the top. Sprinkle the muffin tops with turbinado sugar.
  6. Bake the muffins for 20-25 minutes, until the top is golden brown and a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes before transferring to a rack to cool down completely.


* Due to the bitter taste  with last week’s banana nut bars, I omitted the orange zest in this recipe. Fortunately, the blueberry muffins tasted great nonetheless!


2 thoughts on “Old School Blueberry Muffins

  1. Hi Val – glad you liked the yogurt addition in these muffins. When I was first playing with this recipe, I was using full-fat sour cream – they tasted great, but I thought that volume of fat was kinda scary! The yogurt makes it so you don’t have to feel guilty indulging!

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