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Overhead shot of a blueberry muffin with visible blueberries, a lemon slice, and crystallized ginger on top.

The Best Blueberry Muffins

Blueberry muffins with lemon ginger sugar topping, made with fresh blueberries, Greek yogurt, and a hint of ginger.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 500 kcal

Ingredients
  

  • 2 large eggs
  • 1/2 cup salted butter 113g, melted
  • 1/2 cup granulated sugar 110g
  • 1/2 cup dark brown sugar 110g
  • 1/3 cup plain Greek yogurt or skyr 85g
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour 280g
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/3 cup milk of choice 80g, divided
  • 3 cups fresh blueberries 320g
  • 1/2 cup turbinado sugar 125g
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon lemon zest

Instructions
 

  • Preheat oven to 375°F:

    Set an oven rack in the middle and heat to 375°F (190°C).

  • Mix wet ingredients:

    In a big bowl, beat the eggs with melted butter, granulated sugar, dark brown sugar, Greek yogurt, and vanilla until homogenous.

  • Combine dry ingredients with milk:

    Mix in the flour, baking powder, and salt, adding milk a few tablespoons at a time, until a smooth batter forms.

  • Fold in blueberries:

    Gently fold the blueberries into the batter using a spatula.

  • Prepare lemon-ginger sugar:

    In a separate small bowl, stir together turbinado sugar, ginger, and lemon zest. Rub the mixture between your fingers until it becomes fragrant and feels like damp sand; set aside.

  • Fill muffin cups and top:

    Line or grease a jumbo muffin pan and divide the batter evenly among the cups (yields 6 jumbo or 12 standard muffins). Top each generously with the lemon-ginger sugar.

  • Bake until golden:

    Bake for 32–35 minutes, until the tops are domed and golden and you no longer hear bubbling from the batter (a toothpick test won't work due to blueberries).

  • Rest before serving:

    Let them rest a few minutes before serving.
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