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Mile High Blueberry Muffins


  • 2 cups all purpose flour
  • ½ cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2/3 cup plain yogurt
  • ½ cup whole milk
  • 2 large eggs
  • 2 tablespoons melted unsalted butter
  • 2 teaspoons grated lemon zest
  • 1 cup fresh or frozen, thawed blueberries


  • Preheat the oven to 350° F. Make sure the oven rack is in the center position.
  • Line a 12-muffin tin with 12 paper baking cup liners.
  • Sift together the flour, sugar, baking powder, baking soda, and salt into a medium bowl.
  • In a large mixing bowl, whisk together the yogurt, milk, eggs, butter, and lemon zest.
  • Add the dry ingredients to the yogurt mixture, and whisk just until combined, being careful not to over mix.
  • Using a rubber spatula, gently fold the blueberries into the batter, being careful not to overmix.
  • Divide the batter evenly among the muffin cups.
  • Bake in the oven until puffed up and golden brown, about 20 to 22 minutes.
  • Remove from the oven and let cool in the muffin tin for 5 minutes before turning out onto a wire rack. Serve warm.