Best Blueberry Muffins

I love a good muffin. I think they can be healthy but still tasty. And they are perfect for breakfast on the go, with or without a smoothie. They can be made a head and frozen. And they are great for after school snacks or even as an addition into the lunch box. All around great!

BA Best Blueberry Muffins | Just Rhonda

I have tried a LOT of muffin recipes. I’m constantly trying them out to see which one I like best. And I can say i LOVE This one. I found it from the great Bon Appetit Facebook page. They share a lot of really great recipes. I love following them on Facebook!

BA Best Blueberry Muffins | Just Rhonda

Norah was my little helper in adding in the blueberries.

BA Best Blueberry Muffins | Just Rhonda

Bon Appetit's Best Blueberry Muffins

12 Muffins


  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 2½ teaspoons baking powder
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly grated nutmeg
  • 2 cups fresh blueberries, divided
  • 2 large eggs plus 2 large egg yolks, beaten to blend
  • 1½ cups plain whole-milk yogurt
  • ½ cup (1 stick) unsalted butter, melted
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 2 tablespoons raw sugar


  1. Preheat oven to 425°. Lightly coat cups of a standard 12-cup muffin pan with nonstick spray. Whisk all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl to combine. Add 1½ cups blueberries and gently stir until evenly distributed.
  2. Whisk eggs, yogurt, butter, lemon zest, lemon juice, and vanilla in a medium bowl until combined and creamy, about 30 seconds. Gently fold egg mixture into dry ingredients just to combine (be careful not to overmix).
  3. Divide batter evenly among muffin cups. Top with remaining ½ cup blueberries, gently pressing to adhere (you should have 4–5 berries per muffin). Sprinkle with raw sugar.
  4. Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Turn out onto rack and let cool completely.


So helpful right?! 🙂

BA Best Blueberry Muffins | Just Rhonda

So so yummy, with just the perfect amount of sweetness.

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