I love blueberry muffins. I used to love making them from a box mix as a kid, and they were one of the first things I learned to bake from scratch when I got seriously into cooking while living in Hoboken. I’ve tried a few different recipes for them, but this super simple one from America’s Test Kitchen is my tried and true favorite. I often buy blueberries in season and freeze them to bake into muffins throughout the year.

These muffins (with some nice salty butter) are my favorite Sunday morning treat when Adam and I get up early to watch Formula One Grand Prix events. The recipe in the book actually adds lemon to these, but I like my blueberry muffins plain and simple.

Big, Beautiful Blueberry Muffins (adapted from America’s Test Kitchen Family Baking Book)
Makes 12 muffins

3 cups all-purpose flour, plus 1 Tbsp
1 cup sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1.5 cups whole or low-fat plain yogurt (I’ve used Greek yogurt, sour cream, buttermilk, even homemade buttermilk in place of plain yogurt when I don’t have it on hand–all have worked fine for me)
2 large eggs
1 stick (8 Tbsp) unsalted butter, melted and cooled
1.5 cups fresh or frozen (but not thawed) blueberries

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