Kids Blueberry Muffins
By America's Test Kitchen KidsPublished on January 13, 2023
Time
55 minutes, plus cooling time
Yield
Makes 12 muffins
WHAT KIDS ARE SAYING
"Looks like they don't have a lot of berries from the outside, but there are a lot." —Charlotte, recipe tester, age 13
Ingredients
Before You Begin
You can use fresh or frozen blueberries in this recipe. If using frozen blueberries, do not thaw them.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray.
- In large bowl, whisk together 3 cups flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk yogurt and eggs until smooth.
- Add yogurt mixture to flour mixture and use rubber spatula to stir gently until just combined and no dry flour is visible. Gently stir in melted butter.
- In small bowl, toss blueberries with remaining 1 tablespoon flour. Gently stir blueberries into batter. Do not overmix.
- Use ⅓-cup dry measuring cup to divide batter evenly among muffin cups (use rubber spatula to scrape batter from cup if needed).
- Place muffin tin in oven and bake until golden brown and toothpick inserted in center of muffin comes out clean, 20 to 25 minutes.
- Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult to help). Let muffins cool in tin for 15 minutes.
- Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer to cooling rack. Let cool for at least 10 minutes before serving.
Time
55 minutes, plus cooling timeYield
Makes 12 muffinsWHAT KIDS ARE SAYING
"Looks like they don't have a lot of berries from the outside, but there are a lot." —Charlotte, recipe tester, age 13Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
These sweet, fluffy muffins with tart pops of blueberries are “berry” delicious! Kids can get lots of practice measuring dry ingredients in this recipe. The best way to do this is the “dip-and-sweep” method: Dip the measuring cup or spoon into the ingredient and sweep away the excess with the back of a butter knife. Your young chef can do this for the flour, sugar, baking powder, baking soda, and table salt in this recipe. Then they’ll be prepared to use this technique for other baking recipes in the future!
Before You Begin
You can use fresh or frozen blueberries in this recipe. If using frozen blueberries, do not thaw them.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray.
- In large bowl, whisk together 3 cups flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk yogurt and eggs until smooth.
- Add yogurt mixture to flour mixture and use rubber spatula to stir gently until just combined and no dry flour is visible. Gently stir in melted butter.
- In small bowl, toss blueberries with remaining 1 tablespoon flour. Gently stir blueberries into batter. Do not overmix.
- Use ⅓-cup dry measuring cup to divide batter evenly among muffin cups (use rubber spatula to scrape batter from cup if needed).
- Place muffin tin in oven and bake until golden brown and toothpick inserted in center of muffin comes out clean, 20 to 25 minutes.
- Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult to help). Let muffins cool in tin for 15 minutes.
- Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer to cooling rack. Let cool for at least 10 minutes before serving.
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