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I've made this recipe so many times I've memorized it, but I can tell you from experience that I vastly prefer the version that uses yogurt (and not buttermilk); I prefer the crumb on the former. Lauren's recipe calls just for fresh or frozen blueberries, but use whatever kind of berries you have on hand or in the freezer. Try to eat just one!
Recipe type: breakfast or dessert
Serves: 12 muffins
  • Nonstick cooking spray
  • 2 C. unbleached all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ C. (1 stick) unsalted butter, melted and cooled
  • ⅔ C. sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 tsp. grated lemon zest (I used 1 Tbs. orange zest)
  • 1 C. buttermilk or plain yogurt (I used Faje Greek style yogurt)
  • 1¾ C.fresh or frozen blueberries (I used this time closer to 2½ C. mixture of raspberries and blueberries)
  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners or coat it with cooking spray.
  2. Combine the flour, baking powder, baking soda and salt in a medium mixing bowl.
  3. Whisk together the cooled melted butter, sugar, eggs, vanilla, zest and buttermilk/yogurt in a large mixing bowl.
  4. With a wooden spoon, stir in the flour mixture until just combined. Gently stir in the berries.
  5. Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, about 22 to 25 minutes.
  6. Let them cool in the pan for about 5 minutes, invert them onto a wire rack, and turn them right side up on the rack to cool completely.
  7. Best Berry Muffins will keep in an airtight container at room temperature for up to 2 days, or wrap them individually in plastic and then aluminum foil and freeze them for up to 1 month.
Recipe by Portland Sampler at