Muffin Recipe

Preheat the oven to 400°F (200°C). Place a rack in the center of the oven. Line a 12-cup muffin tin with paper liners or lightly grease the cups.

If using frozen berries, do not thaw them (to prevent bleeding). If using fresh berries, toss them gently with 1 tablespoon of flour from the measured dry flour to help keep them from sinking.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

In a separate medium bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and yogurt (or sour cream) until smooth and homogenous.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture until just combined. The batter should be slightly lumpy — do not overmix or the muffins will be dense.

Fold in the blueberries or chocolate chips by hand until evenly distributed. If using berries coated with flour, fold gently to avoid crushing.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 to 3/4 full for domed tops. For uniform muffins, use a 1/4-cup (60 ml) scoop per muffin.

If desired, brush the tops lightly with melted butter and sprinkle with turbinado sugar for a crunchy top.

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through if your oven has hot spots. Muffins are done when the tops are golden and a toothpick inserted into the center of a muffin (not into a berry) comes out clean or with a few moist crumbs.

Remove the tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer muffins to a wire rack to cool another 10–15 minutes before serving.

Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. For longer storage, freeze muffins (wrapped individually) for up to 3 months; thaw at room temperature or warm briefly in a low oven.