These easy blueberry muffins are bursting with delicious blueberry flavor. Greek yogurt in the muffin batter keeps these moist and tender while the coarse sugar on top adds a nice crunch and sweetness to the muffins.
Add a level ¼ cup of batter to each muffin liner and top with additional blueberries and coarse sugar, if desired.
2 TBS coarse sugar
REDUCE THE HEAT TO 375°F and baking for 12 to 16 minutes until the tops are golden brown and a toothpick comes clean from the center of the muffins.
Allow to cool in the pan for a few minutes before removing and enjoying. Serve plain or with butter.
Bake the muffins at 375 degrees for about 20 minutes if you don’t care about the nice domed top.Use room temperature eggs for a finer crumb. However, using cold eggs won’t change the texture too much in this recipe if in a hurry.Store muffins in an airtight container at room temperature for two days.Make mini muffins by using mini muffin tins and baking for 8-10 minutes. Kids love popping the mini blueberry muffins in their mouth as a breakfast snack!You can freeze these muffins by allowing them to come to room temperature then putting them in a large freezer bag in a single layer and squeezing out any excess air. You can also wrap the muffins individually with plastic wrap before placing in the bag. Store in the freezer for up to 3 months. Thaw at room temperature.