Sunday mornings are lazy around our house. Quiet, pajama-clad, cartoons-and-hot-coffee lazy. These blueberry muffins pair perfectly with a relaxed morning. {And leftovers work beautifully for the Monday morning carpool dash!} Enjoy!

Sunday Morning Blueberry Muffins

Makes 12 Muffins // 35 Minutes


  • 6 tablespoon unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cup greek yogurt
  • 1 teaspoon Vanilla
  • Lemon Zest, 1/2 lemon
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon  baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries

Sunday Morning Blueberry Muffins - (cool) progeny

How To Make Blueberry Muffins

Preheat oven to 375°F. Spray a muffin tin with nonstick spray (or line it).

Using your Kitchen Aid Mixer, beat butter and sugar until fluffy. Add egg, yogurt, zest and Vanilla. Beat well.

Combine dry ingredients (flour, baking powder, baking soda, salt) in a bowl. Stir into egg and sugar mixture. Fold in blueberries. {Yes, the dough will be thick! It’s ok! The muffins will be light and fluffy!}

Fill your muffin cups about 3/4 of the way full. Bake 25-30 minutes, until golden and toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then move to a rack. Best eaten while they are still warm!

{But, let’s be honest, fully-cooled homemade blueberry muffins are STILL amazing!}