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Blueberry Muffins

Summer's best blueberry treat, blueberry muffins. With simple ingredients and a little bit of time, hot blueberry muffins are ready to serve!

Prep Time 25 minutes
Servings 18 muffins


  • 2 cups blueberries
  • 2 T. all-purpose flour
  • 2 cups all-purpose flour
  • 2 t. baking powder
  • 1/2 t. salt
  • 1/2 cup crisco
  • 1 1/3 cup whole-milk yogurt
  • 1 1/3 cup sugar
  • 2 large eggs
  • 2 zest of 2 lemons


  1. Preheat oven to 400ºF.

  2. In a medium size bowl, toss the blueberries with 2 T. flour, set aside.

  3. In a medium bowl, add the flour, baking powder, and salt; whisk together and set aside.

  4. In the bowl of an electric mixer fitted with a paddle attachment, add the crisco, yogurt, sugar, eggs, and lemon zest; blend together.

  5. Add the dry ingredients; briefly blend together. Careful not to over mix.

  6. Add the blueberries, stir together, just until blueberries are evenly distributed in batter.

  7. Line the muffin pans with cupcake liners. Fill them 2/3 full with the batter.

  8. Bake for 20 to 25 minutes or until lightly brown.

    Remove from oven. Cool on a wire rack.