The burst of the fresh blueberries, the way the muffin crumbles and the crunchy sugar on top makes it obvious why it is one of the most popular breakfast items.

Prep: 10 minutes

Bake: 20 minutes

Makes: 12 muffins


1 1/2 cups Cake Flour

1 tsp Baking Soda

2 tsp Baking Powder

1 cup Sugar

Pinch of Salt

1 Egg, room temperature

1 cup Plain Yogurt

1/2 cup Vegetable Oil

3/4 cup Fresh Blueberries

2 tbsp Turbinado Sugar, optional


Preheat oven to 380 degrees. In a large bowl add in cake flour, baking soda, baking powder, sugar and salt; mix well. In another large bowl whisk together the egg, yogurt and vegetable oil. Stir the dry ingredients into the wet ingredients to combine then gently fold in the blueberries. Spray the muffin pan with non-stick spray or line with baking liners. Evenly spoon the batter 3/4 of the way full into the muffin pan; repeat the process with the remaining batter. Place the muffin pan(s) in the oven and bake for 20 minutes or until a tooth pick comes out clean when placed in the center of the muffins. Allow for muffins to cool in the pan for 10 minutes before taking them out. Store in a airtight container for up to 1 week. Enjoy!

blueberry muffins