Dahoomi's Favorite Blueberry Muffins

Discover why "Dahoomi's Favorite Blueberry Muffins" will quickly become a staple in your baking repertoire. These bakery-style muffins strike the perfect balance between light, fluffy interiors and golden, slightly crisp tops. Fresh bursts of blueberries packed in every bite pair beautifully with the sweetness of granulated and brown sugar, while the addition of Greek yogurt ensures an irresistibly moist texture. A hint of vanilla and a sprinkle of optional turbinado sugar elevate these muffins to gourmet status. Ready in under 40 minutes and made with common pantry staples, this foolproof recipe is ideal for breakfast, brunch, or an afternoon treat. Whether baked with fresh or frozen blueberries, these homemade muffins are a crowd-pleaser you’ll want to make again and again!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:22 mins

Total Time:37 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 0.25 cup Brown sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (melted and cooled slightly)
• 0.25 cup Vegetable oil
• 0.5 cup Milk
• 0.5 cup Plain Greek yogurt
• 2 teaspoons Vanilla extract
• 2 units Large eggs
• 1.5 cups Fresh blueberries (or frozen, if fresh are unavailable)
• 2 tablespoons Optional: Turbinado sugar (for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or grease the tin with nonstick spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt until well combined.

Step 3

In a medium mixing bowl, whisk together the melted butter, vegetable oil, milk, Greek yogurt, vanilla extract, and eggs until smooth and creamy.

Step 4

Gently fold the wet ingredients into the dry ingredients using a rubber spatula or wooden spoon. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

Toss the blueberries with 1 tablespoon of flour (to prevent sinking) and gently fold them into the batter until evenly distributed.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the tops with a pinch of turbinado sugar for a sweet, crunchy finish (optional).

Step 7

Bake in the preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.

Nutrition Facts

Serving size	(1212.9g)

Amount per serving	% Daily Value*
Calories	3440.1

Total Fat 167.5g	0%
Saturated Fat 75.6g	0%
Polyunsaturated Fat 33.8g
Cholesterol 657.3mg	0%
Sodium 2332.6mg	0%
Total Carbohydrate 444.1g	0%
Dietary Fiber 11.9g	0%
Total Sugars 243.8g
Protein 55.5g	0%

Vitamin D 133.7IU	0%
Calcium 452.0mg	0%
Iron 14.1mg	0%
Potassium 1020.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 6.3%

Carbs: 50.7%