Blueberry Muffins

Recipes / Breakfasts
  • Preparation : 30 minutes

  • Cooking : 20 minutes

  • Yield : 12 to 18 muffins


  • 3 cups of fresh or frozen blueberries

  • 2 ½ teaspoon of baking powder

  • 1 teaspoon of salt

  • 2 eggs

  • 4 tablespoons of unsalted butter, melted & cooled slightly

  • ¼ cup of vegetable oil

  • 1 ¼ cup of yogurt

  • 1 ½ teaspoon of vanilla extract


  • ½ cup of sugar

  • 1 ½ teaspoon of grated lemon zest

The recipe

  • For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.

  • With the rack in the middle position, preheat the oven to 425°F. Line muffin cups with paper or silicone liners.

  • Bring 2 cups of the blueberries and 2 teaspoons of the sugar to a simmer in a small saucepan over medium heat. Mash the berries with a spoon several times and stir frequently, until the berries have broken down and the mixture is thickened (about 6 minutes). Transfer to a small bowl and cool to room temperature, about 10-15 minutes.

  • In a large bowl, mix the flour, baking powder and salt together.

  • Whisk the sugar and eggs together in a medium bowl until thick and homogeneous. Slowly add in the butter and oil. Whisk in the yogurt and vanilla until combined.

  • Add the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened. Do not overmix.

  • Fill muffin cups half full with batter and top with a teaspoon of the cooked berry mixture. Use a toothpick and swirl together. Divide the remaining batter between muffin cups. Divide the remaining cooked berry mixture between muffin cups. Sprinkle the lemon sugar evenly over the muffins to finish.

  • Bake for 17 to 20 minutes or until a toothpick inserted into the centre of a muffin comes out blue from the berries, but without any batter.

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