Quarantine Recipes: Blueberry Muffins

Emily Derrenbacker, Writer - The Reporter

Muffins are one of my favorite treats because they’re easy to make, delicious, and can be made with an endless amount of flavors. This week, we’re baking traditional blueberry muffins. Buttery, soft, and moist, this recipe is perfect for an easy and delicious breakfast. 



1 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup packed light or dark brown sugar

2 large eggs, at room temperature 

1/2 cup plain vanilla yogurt or sour cream, at room temperature 

2 teaspoons vanilla extract

1/4 cup milk, at room temperature 

1 1/2 cup blueberries


  1. Take out the refrigerated ingredients and let them sit out for around an hour before you start. Having your ingredients at room temperature helps to make sure they all mix properly.
  2. Preheat the oven to 425 degrees Fahrenheit. Spray a muffin pan with nonstick spray or use cupcake liners. (If you don’t have a muffin pan, you can use a regular loaf pan and you’ll have blueberry muffin bread!) 
  3. Whisk the flour, baking soda, baking powder, and salt together in a bowl. Set aside.
  4. Using a mixer, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy. On medium speed, add in the eggs one at a time. Then, beat in the yogurt and vanilla extract until everything is fully combined. 
  5. At low speed, slowly beat the dry ingredients and then the milk into the wet ingredients. 
  6. Fold the blueberries into the batter. 
  7. Spoon the batter into the pan (to avoid making a mess, add a little bit of batter at a time), filling each cupcake liner all the way to the top. Sprinkle the top of the muffins with cinnamon sugar, if preferred. 
  8. Bake the muffins in the oven for five minutes at 425 degrees Fahrenheit. Then, keeping the muffins in the oven, reduce the temperature to 350 degrees Fahrenheit and bake for an additional 18 to 20 minutes or until an inserted toothpick comes out clean. This change in temperature lifts the muffin tops to make them tall.
  9. Allow the muffins to cool for five minutes and then transfer to a rack to continue cooling.