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Mile High Blueberry Muffins

Mile High Blueberry Muffins

These extra-light and fluffy muffins are perfect for breakfasts on the run.

  • Prep Time: 15 minutes
  • Total Time: 40 to 45 minutes
  • Yield: 12 muffins


  • 2 cups all purpose flour
  • 3/4 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
  • 8 tablespoons melted unsalted butter
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 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 and vanilla.

  • 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.