When blueberries first show up at the market, it feels like sacrilege to bake with them — ditto with raspberries, blackberries and strawberries. Mother Nature made them perfect! Why drown them in batter, wilt them with heat and then leave them out to dry? What brutes we’d be! But there’s a day in August — I think it might have been yesterday* — when something shifts. The high for the day is in the 60s, you run out to the market and what is this? Did you wish you’d brought your cardigan? How strange! And all of a sudden the prospect of a berry baked into something warm and cozy, that you might eat with your first hot coffee of the season, seems very right.
And it is around this time every year that I try to find the best blueberry muffin. I’ve made them with buttermilk and yogurt and cream cheese too, with streusel and dipped in butter and rolled in cinnamon-sugar; I’ve tucked them into corn muffins and bran muffins too, back to one I got from Cook’s Illustrated eons ago (introduced to me by the lovely Elise), but that’s different from the recipes in the two Cook’s Illustrated cookbooks that I own and also at least three of the five other blueberry muffin recipes on their site (the last two are hidden behind a pay wall put between people already paying and people paying more than people who are paying, not that I’m venting or anything, ahem). It has a high dome and a thick batter that’s really more of a dough (a classically brilliant technique of CI’s to keep berries from sinking) and every time, they’re as pretty as a picture.
I mean, I play with them too. I like them with yogurt but I like them even more with sour cream. I halve the recipe because 10 muffins is just the perfect amount to keep you from getting in too much trouble. I find it doesn’t much matter whether your berries are frozen or fresh, but I don’t care for defrosting them first as they just get so wet and slumpy. And although I made these in greased muffin cups, I forgot that I prefer them with paper liners because occasionally, a blueberry gets lost, stuck to the pan, and that’s just no way for a blueberry to go out.
* Or two days before that, when I started writing the post. Why does it take so long to update these days? You’ll have to speak to the boss.
NEW: Watch me make these muffins on YouTube!
Previously
One year ago: Cubed, Hacked Caprese
Two years ago: Dimply Plum Cake and Crisp Rosemary Flatbread
Three years ago: Smoke-Roasted Stuffed Bell Peppers
Four years ago: Punition Sandwiches and Moules à la Marinière
Perfect Blueberry Muffins
- 5 tablespoons (70 grams) unsalted butter, cold is fine
- 1/2 cup (3 1/2 ounces or 100 grams) sugar
- Finely grated zest from 1/2 a lemon (previously: 1/2 teaspoon zest)
- 3/4 cup plain unsweetened yogurt or sour cream
- 1 large egg
- 1 1/2 teaspoons (7 grams) baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea or table salt
- 1 1/2 cups (195 grams) all-purpose flour
- 1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost) (previously: 3/4 cup, see note up top)
- 3 tablespoons turbinado (sugar in the raw) sugar
These, like most muffins, are best on the first day, we’ve found through extensive “research” that if you run them split open under a broiler on day two with a pat of salted butter, it’s so good that you’re going to forever hope for more blueberry muffin leftovers.
Nothin’ like a delicious blueberry muffin. I’m always in search for the perfect one!
I mix lemon zest from about 1/2 lemon with sparkling sugar let it sit overnight and break it up in the morning—the lemon sugar on top adds one more little punch of lemon that is delicious!
Made these without sugar accidentally but added the turbinado. Later in the week I chopped up the leftover muffins and turned them into delicious bread puddings I cooked in my air fryer. They were divine.
MMM, those look divine! Will definitely be making these this weekend. One quick question, where do you add the blueberries in the recipe? I’m assuming it’s after the second batch of flour mixture is stirred in?
“Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries.”
Pls share eggless blueberry muffins recipe or instant of egg wht can I use and wht should be the measurement
There’s plenty of egg substitutes available on the net, although it may affect the consistency of the dough – let everyone know if you try them 😊https://www.pccmarkets.com/taste/2013-03/egg_substitutes/
Hi, I do plain yogurt as an egg substitute and do sour cream for the 3/4 c sour cream or yogurt part and the texture is great :) my go to muffin recipe for sure :)
I have made these several times and they really are perfect. I usually just use the whole pint of blueberries (minus a few snacking blueberries). The raw sugar on top is not to be skipped, although we didn’t have any this last time and they were still delicious. The recipe makes six perfect jumbo muffins (which is our preferred way) or 10 regular muffins. The inside is so fluffy with the crunchy top.
How long do you bake for jumbo muffins? That tin is my preference for muffins, too!
I made these completely vegan substituting with simply egg from Trader Joe’s, coconut oil, and vegan yogurt. Worked well. So delicious!! They were moist and had a lil fluff factor despite their dense appearance. Blueberries certainly were bursting, which is my favorite part. I’ll have to make the non-vegan version to compare fluff factor but my vegan (and non-vegan) friends loved them!
These were absolutely perfect! They came together so easily. These muffins will become a Sunday staple for us!
As a reformed blueberry hater, I am recently intrigued by all the recipes I’ve been seeing for them. I made jam, and it was killer, but now I think I’m ready to move on to baked goods. Thanks, as always, for the inspiration.
I make a batch and a half of batter and use 6 jumbo muffins as big as the bakery. These are so delicious, my husband is in heaven each time. Ive even made apple ones! I admit i used a pinch more leavening agent super super recipe. The sugar on top little pricey for amt you get but invest in it. Love the little crunchies!
looks and sounds great. Got some blueberries in the fridge now and I think I’ll try with sour cream
Blueberries added last, fixed now.
Merry Jennifer — I always mean full-fat unless I suggest otherwise (but I also cannot think of a time I’ve done that). You can use low-fat, but it may taste less rich or moist.
so easy, one bowl and no pre-planning needed. my house smells amazing, like baked butter and sugar, muffins are so yummy!
Yes you did add the blueberries last but in the process you totally deleted adding the flour :-)
Forget I ever said that… It’s early in the morning. And flower is such an easy word to skip over :-)
These are exactly perfect, everytime.
Would these work as mini muffins? Or better to stick with big?
Mini will work fine.
Those look really tasty! I tried making a recipe recently on a whim with sour cream, but then overmixed them and they were tough, and not so sweet, and I was sad :( Butter and sugar are a MUST for these things, apparently :P
Oh my… and just what I was looking for. Does the boss enjoy them also?
these are most definitely the perfect blueberry muffins…and such beautiful shots of the fruit! i can taste them now with a bit of melted butter….yum :)
I’ve been using a lot of nonfat Greek yogurt instead of sour cream, so when you say “plain yogurt”, did you use full-fat or nonfat? I assumed it was Greek-style, but you know what they say about assuming, so I won’t do that.
I used 2% fat plain Greek yogurt, but the whole milk variety would be good too. A 5.3 oz container is very close to the 3/4 cup that is called for in the recipe.
I used Kirkland 0% Greek yogurt and they were amazing!
My first batch is in the oven now and I’ve been feeling anxious because I used 0% Greek yogurt – feeling a bit less concerned now! Might add another reply once tasted….
I’m so relieved to read this. My first batch is in the oven and I also used Kirkland 0% Greek as I always have it in the fridge 😊
Ooo – I’m staycating this weekend, and may have to make these! Also, I’m loving that the baby’s hair is turning blondish – he’s absolutely adorable!
Becca
These look gorgeous, Deb! I have been on a baking spree lately, zucchini bread and brownies and bagels oh my. Your muffins might be next!
perfect to bring to my new job on the first day of school!
Made these exactly as recipe instructions except I used half granulated and half dark brown sugar then I cooked 1C blueberries w a lemon zest and sugar 1tsp and swirled on top,then turbinado sugar they were bakery quality
I’ve get blueberries sitting in the fridge so I was excited when I saw the blueberry muffins in your flickr account. I usually don’t buy plain yogurt, rather I usually have the already sweetened vanilla yogurt, so I’ll see what comes out of the oven when I try and calculate how much sugar is already in the sweetened vanilla yogurt and subtract the amount from the 1/2 cup sugar requirement.
I’m so obsessed with blueberry muffins. Must try this weekend
Try mashing a few of the berries and mixing them in with the batter. Makes for a very blue muffin, and amps the blueberry flavor considerably.
I agree, the perfect blueberry muffins have yogurt/sour cream in them. Yogurt is usually my secret ingredient (thanks for spilling the beans! geez!). Isn’t it funny how everyone thinks that they have the perfect muffin recipe? It is just one of those foods that people seem to take a lot of pride in.
I also baked my first blueberry muffins of the season this past week. And I distinctly remember thinking that it seemed like a really wasteful thing to do back in June!
This is my favorite blueberry muffin recipe!! However. I’ve recently had to cut out dairy for feeding my baby. What can I replace the yogurt/sour cream with?
Almond milk yogurt? I think Silk makes one. You can also make your own. Good luck!
I made these yesterday with Silk plain coconut yogurt and they turned out wonderfully!
So I made this with monk fruit and coconut flour. They were really crumbly and didn’t hold together at all. I’m thinking less coconut flour? I just added butter and smooshed it together to eat them anyway 😂
Yes, coconut flour is extremely dry and fibrous.
I picked up this tip somewhere. Can’t remember where as this is all I saved in my notes…
“For every 1 cup of almond flour (or GF baking flour) sub 4 TBS coconut flour and add 1 extra egg.”
So, because there’s 1.5 cups of flour in this recipe, you’d use only 6 tbsp. of coconut flour and add 1.5 extra eggs.
It’s a great tip and has worked like a charm in other recipes for me although I didn’t try it with this recipe.
You read my mind! Onto the to-do list for this evening they go…
huge thanks for including weights!
My husband is a blueberry muffin fanatic, he will be very happy when I make these this weekend. And I completely agree with you on the Cook’s Illustrated website. I’m already paying for the magazine subscription… can’t they throw in the website access too? Or at least give it to me at a substantial discount?
I just made these… wanted to havee a dozen, sincee i share with my elderly neighbors.. i used 2 cups flour. 2 eggs. Added some Extra milk .. the rest of the recipe i followed to a “t”. They were yummy and my neighbors loved the.. i love these recepies
I will be trying these soon, I have been looking for the perfect blueberry muffin recipe myself for a while. My favorite of the search so far, works better for raspberries then blueberries.
-Robin
Do you think these could be mixed the night before, refrigerated, and scooped and baked off in the morning?
These look amazing; mine usually turn out purple and green from exploding berries in a wetter batter. Can’t wait to try this out!
I have what is likely a really stupid question with an obvious answer, but here goes. I have a new kitchen scale and love that you are including weights with your recipes. However, how exactly do you measure out the ingredients? Is it a tapered sprinkling until you hit the right weight? What if you’re measuring multiple ingredients or something like cocoa or brown sugar that does not sprinkle easily? Is it a two bowl operation? My fear is over-adding without being able to extract the extra.
You can place a fish or bowl on the scale then rare it so the scale goes to zero and measure away!
A fish 😂
Sounds (and looks) so delicious—I think I pondered it closely back when I had that issue on hand, though I don’t believe I ever tried it. That may have to change.
I’ve recently discovered an exceptionally wonderful basic muffin recipe (http://bit.ly/a9QGF3)—soaked oatmeal, some whole wheat, brown sugar, a fair bit of butter. It’s infinitely adaptable, too: Hello ginger-peach! blueberry-nectarine-white chocolate! red raspberry-dark chocolate!
Looks amazing – as usual! Think they would also be fantastic with red currants instead of blueberries and served with creme fraiche or whipped cream to lighten the freshness up :-)
Is one of the hidden Cook’s Illustrated blueberry muffins that you’re referencing the one that uses buttermilk, lemon sugar, and cooked blueberries swirled into the top? That recipe is wonderful, albeit kind of fussy. This looks much simpler – I’ll look forward to NOT ending up spending 2 hours on a single batch of muffins.
I LOVE LOVE LOVE blueberries. I make a Blueberry Lemon Tart about six times during a two month period. However, I went to the store on Monday to get more blueberries for mom’s birthday tart, and the price had shot through the roof from 3 quarts for $10, to $3.99 for ONE PINT! Ahhh, should’ve stocked up and froze them last week!
I use a Sara Moulten recipe for perfect blueberry muffins. The tops are a bit soft for my liking, but they’re perfect otherwise. I can’t wait to try your version with its craggy tops!
These look wonderful!
I made these yesterday and they are gone today! we opted to make 6 large bakery style muffins and they were amazing!! Perfect recipe, Deb, I’ll definitely be using this as a base and adding in different fruits and mix-ins in the future. Thanks!
Did you change the cooking time and temperature for six muffins?
Nothing needs to change for a smaller yield.
What if you don’t have coarse/turbinado sugar on hand? I’m sure one can use “regular” sugar but texture of the “topping” will be different. Thanks.
Yes. you can use regular sugar. It will be less crunchy but you’ll still get some texture.
“(the last two are hidden behind a pay wall put between people already pay and people paying more than people who are paying, not that I’m venting or anything, ahem)”
people *who* already pay?
And that annoys me to no end about the CI site, too… (but have you tried their blueberry scones? divine. http://www.cooksillustrated.com/recipes/detail.asp?docid=8545)
There are few things that are better than fresh blueberry muffins. I make them almost every weekend and it is a fantastic start to my day.
Thanks for another great recipe!
#23 Kate, you’re overthinking this, and I bet you’re a talented baker! Try adding your ingredients to the mixing bowl (which you’ve set on the scale, after which you’ve hit the tare/zero button on your scale) and then adding your ingredient slowly to start. If you’re worried about adding too much, by all means, use another bowl for scaling.
And Deb, on the halving of batches: our way of working with large-batch recipes is usually to freeze the extras. We always have a mixed bag of frozen breads (sliced bread, muffins, biscuits, rolls, etc.) in the freezer; the microwave and/or toaster oven freshens them right up. This way, we always have a selection of delicious, homemade breads to accompany any meal (or to have as a snack).
Side note: you are so proficient at anticipating your readers’ questions and comments, whether they concern recipes, equipment, ingredients, or anything else. I love that. It’s a great way of meeting your readers where they are.
I’m a little sad that the blueberries in my market are now coming from Canada (wahh, why is northeast blueberry season SO short!!?), but that will not stop me from baking with them. Baked goods with fruit always seem at least a little healthy :)
I’m in California and always wait to buy until I see Canadian blueberries; they taste so much better than the ones we get from farther south!
While these do look tasty, I will have to disagree that they are muffins. They are really little blueberry cakes. The creaming of butter and sugar gives it away everytime. I can also tell from the texture in your split muffin photo. A muffin is a quick bread. The “muffin method” is combine wet, combine dry, mix wet into dry. And, they should have a lighter, more airy texture. I’m not saying this isn’t a good recipe, it’s just semantics!
Jasmine — The only thing that separates muffins from cake is semantics. I think we Americans have called small cakes muffins to give ourselves permission to eat them for breakfast. I personally changed the order of creaming in the recipe to make this a one-bowl recipe. It didn’t change its crumb or rise in any noticeable way, and breakfast should be about simplicity.
These do sound perfect – I love when muffins call for sourcream. Blueberry muffins are my husband’s favorite, I’ll have to make these for him this weekend – before all of the good berries are gone!
I don’t doubt that these are fantabulous. Will be bookmarking and trying.
Oooooh. I went blueberry picking over the weekend and have been eating them by the handfuls from the fridge, on cereal and baking blueberry pies and tarts. These muffins are next on my list.
i am going to go home tonight, get everything ready and bake these first thing tomorrow morning! we don’t get many local blueberries around here (my county’s soil is just not conducive to blueberry bushes) but we have TONS of amazing raspberries. they’ll have to stand in for their fabulous blue cousins. ;)
also, i know just what you mean about that moment in august when baked goods suddenly sound like the most divine proposition you’ve ever heard, when long pants and shoes reappear, and morning robes are made of thicker fabric. i love this change, even though it means the end of summer, the beginning of fall. and in wisconsin, fall lasts all of one haertbeat. ;)
I have to give blueberry muffins another shot. I tried making them with the recipe in Giulia Melucci’s book (which I loathed) and I ended up with something closer to scones. I may have to get back on the horse and try again with this recipe.
Awesome. I have made millions of blueberry muffin recipes and my favorite so far are Dorie Greenspan’s Ricotta Berry muffins (I use blueberries and sub lemon zest for lime) and they are a very thick batter too, so I’m guessing these will be fantastic too. I made some Greek yogurt today so these are on the menu for breakfast tomorrow.
I love weight measurements! I have a hard time switching back to volume now. Thanks for converting me Deb!
How critical is using an actual sifter? I’d love to make these this weekend but doubt I will both retain that motivation and actually purchase a sifter by then – could, say, sprinkling gently by hand also do the trick?
Meredith — Sorry, I don’t even own a real sifter so it doesn’t need to be a sifter per se. I use a mesh strainer to sift.
LauraN — This site is free. Cook’s Illustrated is a magazine, not a blog. They don’t have any advertising, so their subscription price is higher than we are used to and they have a separate fee for accessing their website. I pay that fee (having little use for paper magazines these days, though I hang onto my years of CIs) but was surprised to find that there was an even higher level of membership for certain recipes. Honestly, I don’t mean to pick on them too much. We’re very used to content being free, because advertisers pay the tab and it’s much harder to make a subscription based business model work. They’re obviously doing what they need to. That said, differentiating their many, many blueberry muffin recipes in clear ways for readers would be at least editorially (and financially, if they can make their case for why the higher-priced recipe is better) helpful.
Fresh berries do seem quite perfect and do not last at all in my house. My children are no longer young and easy to monitor! Not a problem, I have a berry bowl that I fill up and just simply give in. Although, I will buy extra berries and freeze them when they are abundant and in their prime season and those are easy to use in recipes in the winter.
So I guess my point is – I know how you feel.
PS. I am super happy about the cooler weather on the east coast and hope not to turn on my A/C until next year. We’ll see about that.
I’m curious now about the pay wall. Do you have subscribers who pay to see all your content? Or you’re paying for the web/server space, but they want you to pay more to post all of your content? Sorry for the entirely unimformed question, I am just trying to learn more about blogging.
I hate that about the CI site too. I pay for the both magazines and then they want you to pay for the sites too. I have never seen a discount. The CI site makes me so mad.
If I can manage to stop eating all these blueberries straight out of the container I might have enough tonight to make these! YUM!
Oh yes. I have 34 ziploc bags of blueberries in my freezer…I’ve been hoarding them until the fresh summer fruit is all gone, but this might be cause for an exception to the rule!
Can I make this as a bread instead of muffins?
I think that most fruit muffins are the best eaten the day they are baked. They start getting a funny texture the next day. Thanks for the great recipe.
Oh, my. Jacob has grown so much. And his curls are so cute!
They look sooo yummy! I can’t wait for fall!!
I must say, I thought I had found the perfect blueberry muffin recipe (browned butter blueberry muffins from joy the baker), but now you have me wanting to try these as well. yum :)
Sounds delicious. Think I’ll make them tonight. Question though….I don’t have lemon zest. Can I substitute it with anything else?
Where’s the baby link????
Also, I love that you now do the measurements by weight. It’s so much easier than using a millions cups and spoons to measure.
Of all the muffins out there, blueberry ones are my favorite and these look perfect!
I have to say one of the best gifts my mom got me was a subscription to Cooks Ilustrated, I love their recipes!
I am resisting the urge to run home and start baking these RIGHT NOW. Thanks again for the recipe.
I’ll have to try these. It would be interesting to find a recipe that tops the Jordan Marsh department store blueberry muffin recipe that both Nick Malgieri and King Arthur Flour recommend.
Wonderful news about the sifter! Mesh strainers, I have a lot of. Thanks (and my weekend house guests will thank you also, I suspect)!
Once again, you and i are completely on the same page. I STILL use that CI recipe as my definitive blube muffin recipe…perfect every time, and the muffins are a nice, proper size. And i also do not pay the extra fee for the extra recipes. And it does make me feel a bit peeved that they did that!
ok, no matter how hard I try my blueberry muffins often turn out purple. Mostlybecause I’ve used frozen blueberries and the color just bleeds. I’ve used fresh too and got purple muffins (not appealing). Any advice??
thank you for sharing this. yesterday i bought some fresh b.berries and i think muffins for dinner sounds perfect. oh, and reading your opinion on CI’s site made me happy. i have a ‘love/annoyed’ (not quite hate) thing with them and their site makes my teeth grind.
Ahhh, thanks for this recipe, Deb. I love blueberry muffins that use sour cream, but the others I have made (including a CI recipe) have never come out browned and craggy like these, which is how I like them.
I am on the same page with you on the CI thing. I subscribed to their magazines (both) for years, and have only recently finally let both of my subscriptions lapse. Sometimes I think that trying to break away from the Test Kitchen is like trying to leave a cult. They may not advertise but man, they can shower you with emails and postcards like nobody’s business.
Blueberry muffins are my favorite. What i want to know though is how the heck do you keep your muffin tins so beautiful and clean? I soak and clean and scrub mine and they look like they’ve been through a war zone. Definitely not pretty enough for pictures. What’s your secret?
Kari – I almost always use frozen berries for muffins because they’re usually a last-minute thing in our house and I always have them in the freezer. I spread mine out on a paper towel and blot them heavily before folding them into the batter. It’s not 100%, but it does get rid of a lot of the purple color.
oh – blueberries – my husband’s favorite! I just might have to add this to my list of things to try. I make a mean blueberry pancake that he already loves but this would be even better!
so true… nothing sounds better on a chilly 60º day than something warm out of the oven…
these look delich!
xx
HA! SO true about CI. I love CI recipes, but hate their marketing. After stopping my CI subscription I was only able to get them to leave me alone by vacating the country!
I ran into the same thing on the CI website. Don’t get me started. The word Fleece comes to mind. But I love blueberries and I love your site. And- I plan to pay for your content, I mean book, as soon as I am able!
I agree with you — it’s hard to use beautiful fresh fruit in baking. I was just thinking about making blueberry muffins! Thanks for the recipe.
This is wonderful timing!! Thanks Deb!! I actually searched on your site a couple of days ago for a blueberry muffin recipe to no avail – luckily the berries are still sitting patiently in the fridge. I’m now going to change my plans tonight so I can stay home and bake these puppies up instead! : )
Finally a recipe that calls for lemon zest but not juice! Now I can prove to my boyfriend that there is a point to me zesting lemons and keeping the zest in the freezer.
When the air changes, it’s always bitter sweet. I love fall so much, but the end of summer harvest is such a bummer. I recently added greek yogurt to my blueberry muffins with great success.
I do agree-these Cooks Illustrated muffins are fantastic (I can’t resist making them French puffs with a little butter and sugar). I agree with your frustration with the their website.
On fresh vs. frozen — I actually used berries this time I’d bought fresh and froze. If you stir them in still frozen, it shouldn’t muddy the batter. Also, sometimes those wild colorations can come from using a baking powder with aluminum in it. I try to avoid them, especially when baking with acidic fruits.
I’m always on the search for the best blueberry muffin around. I’m getting berries today to make these, YUM!
And add me to the ranks of CI frustrated people. Love their recipe and shows but the fees get old!
FINALLY!!! I am blueberry muffin obsessed and every summer as I hunt for the perfect recipe I come to look in your archives and am shocked over and over again that you don’t have one. I am making these this weekend!
Thank you, thank you, thank you!!!
blueberry muffins, oh my (I know) they look dreamy indeed, I will have to make some…as soon as I get off my strawberry obsession, you’ve been there right?
I hear you on the CI semi-rant. They “double-dip” on their recipes across publications and you’ll find that you end up with the same buttermilk coleslaw (delicious btw) recipe in 3 different places. I’m getting their new ATK Healthy Family Cookbook due out in August, and that’s *it*. I had no idea that you had to pay extra after already paying to get the entire database of content. I’m all paying for value, but not in that sneaky way.
at the moment I’m still obsessed with my darling strawberries, but these are tempting me to stray……
Oops, that new ATK book is due in October.
Tried baking blueberry muffins once without using paper liners. My muffin pan is now forever stained with blueberry. *sob*
I have a muffin recipe that I love….but these look seriously delicious. I think I might have to give them a try!
oooooh yummy! I just made huckleberry muffins that were divine. It was a recipe with buttermilk which I’m assuming plays a similar role as the sour cream. Looks like I’ll have to make muffins again next week, with your recipe! Thanks!
I’ll add my chord of discontent with CI as well. We have the magazine subscription—for about three years now, even before we got married—and it irritates me no end that I can’t have web access on their site without paying more. Still, the magazine alone suffices.
I will be making these muffins this Sunday as part of my “time alone before the husband gets up” ritual.
p.s. CI is nowhere near as sneaky and jerky as Saveur. I love them to pieces but when I want to lapse my subscription, threatening me with a mark on my credit record does not win any love here.
I was just happy that the directions said to melt butter “in the bottom..” of a large bowl…otherwise, I may have melted it on the top…!
You know, Fine Cooking does the same darn thing on their website, and it annoys me to no end. Even though I pay for the magazine subscription, I would have to pay an additional fee to access the same stuff on their website! I recently made Barefoot Contessa’s blueberry muffins and they were good, but just not quite great. I am definitely going to try these – thanks!
I think this is the blueberry muffin recipe in my Cooks Illustrated Baking cookbook, but I’ve been using their new posting on the website for the “perfect blueberry muffin” which starts off taking one cup of the blueberries and turning them into jam, then placing a teaspoon of jam to be placed inside the muffin before slipping them into the oven.
I’ve made that recipe twice and have had quite a few raves for them.
Sounds wonderful!
I will opt for making a crumble topping to go on these rather than the salted butter. I’m sure either would be delicious though!
I’ve seen this recipe before! It’s on my metal list of things to try. :)
oh can i just say how much i love that you give metric qtys too? thank you!!
Looks fantastic, I am glad that you have used yoghurt/ sour cream, some recipes call for buttermilk which is so hard to find in the UK and I have not been successful in making it. I really look forward to trying this recipe out
I have seen this recipe, but never made them. I am sure the butter and yogurt make alll the difference. I will be making these for my class next semester.
If all I have is greek yogurt, can I use that??
sorry–should have read more carefully. my bad.
My husband absolutley loves blueberries. This recipe is great for his breakfast while he is studying for exams!
I’m curious if these could dethrone my mom’s version. Will have to try this for some back to school snacks.
Perfect for the fresh picked-but-froze Blueberries I have thawing my fridge right now!
I read your blog religiously, even though I can’t cook and can barely bake (which is just as well, since my oven is on its last legs). So please know that the following question comes from a faithful reader with the best of intentions: where, oh where, is today’s picture of Jacob? I’ve carefully cursored over every words, have even tried clicking on every word. I’m left bereft. Bereft, I tell you.
How did you know I was planning on making blueberry muffins this weekend and was looking for a “perfect” recipe?? I love it.
Also, almost every time I make muffins (which is usually about once a month), I make a full batch and freeze them. They seem to stay fresh forever (or at least for as long as I let them), and that way you can just pull one out and zap it in the microwave for 20 seconds whenever you feel like one, and not feel like you have to finish all of them before they go bad. I have been throwing a frozen muffin in my purse at least 3 times a week for quite some time now, and I will never go back!
#97: It’s there under the muffins on the rack. Look for “the boss” . I love those photos too. It’s like an additional little surprise hidden within the post…kind of like “Where’s Jacob?” :-)
I have been trying to decide what to do with my blueberries… not a bad idea!
i was thinking about blueberry muffins only yeterday!
how uncanny!
Pity it’s the middle of winter where i live!
I just baked a batch with my 2-year-old helping and they are fantastic. We had so much fun measuring and mixing and stirring and scooping! Thanks for the recipe, Deb!
This is kind of funny, I just picked the last of the wild blueberries in my yard last weekend and have been waiting to make muffins with them. I ended up using a recipe from Alton Brown that is very similar to this- the yogurt makes the recipe! Delicious!
I love topping them with a mix of sugar and nutmeg…nutmeg done amazing things to blueberries.
To always eat them fresh (and not all in one sitting) I freeze the pan with the batter in paper liners, then bag once frozen. To bake I have a 6 muffin tin that fits in the toaster oven. Bake muffins from frozen by adding 5 minutes to the cooking time. Whahla…freshly baked
OMG, Cook’s Illustrated is driving me CRAZY with all those Editor’s whatever recipes. I used to be able to access them a few months ago, I know I could.
Oh, I love blueberry muffins! Have you ever heard of dusting the blueberries in flour before mixing them in? It prevents them from sinking to the bottom of the muffin.
I made this delicious recipe for the first time today, and plan many repeats. I added the blueberries with the flour and found that quite a few of them sank to the bottom of my muffins regardless, so next time I’ll coat them with some of the flour before folding in with the rest of it.
Novice baker here. I don’t have an electric mixer – I’ll beat the butter and sugar together with a whisk. But, what should it look like when it’s creamed? Like frosting?
Payal — Creamed is like frosting. You might try melting the butter and not creaming it, just whisking it well. Creamed butter is used to get extra air in the batter, give it more lift, but many of the CI blueberry muffin recipes start with melted butter so I suspect no harm will come from started with melted, and it will save you energy.
How should this recipe be adjusted for high altitude baking? Thanks!
I love that you can say ‘high of 60’ and ‘a day in august’ in the same sentence. In Texas at 7pm it’s still 104.. but it hasn’t stopped me from craving warm goodies like spicy black bean soup and buttery blueberry muffins. Can’t wait to try this out. :)
I have an almost identical recipe, and the lemon zest is what makes it! Try sprinkling the tops with a teeeeensy bit of raw sugar.
Goodness, I just went to your site to see what you have for blueberries as I couldn’t resist getting them today and here you are! That’s so sweet of you to read my mind. :)
60s!!! I was excited that it was ONLY 97 degrees here today! :)
cannot WAIT to try these!
Yes, he would certainly be *my* boss! And how did you know I was hungering for blueberry muffins. And I am still licking my chops over your eggplant crostini. A perfect lunch it was today.
great. now I want a muffin. haha
Is there something special about unsalted butter, or can I substitute salted butter and just use less salt?
Jestempies — There’s no reason you can’t just use salted butter. Most baking recipes call for unsalted so that you can control the amount of salt in the recipe because different brands of salted butter have different amounts of salt in them. But really, you’ll be fine.
Jessica — Nearly identical. Which reminds me, I need to link Elise up in there.
They do look perfect. We, down here in Indiana, are also feeling the return of cool weather. I decided to bake last night too, but now I might want to make muffins too.
I just made Ina Garten’s blueberry coffee cake muffins last week and they were amazing. Those used sour cream, too – I really think that does the trick. Can’t wait to try these though!
Deb, this is off topic, but wondering if you wouldn’t mind sharing what High Chair Jacob has, and if you’re happy with it. I’m in the market for one since the one we inherited seems to make z squirm and yours looks comfy. Thanks!
Ohh sour cream sounds amazing, but I’d love to try these with buttermilk. yum!
OMG those looks simply delicious, I wish I could bite them!^^
I am the same way with blueberry muffins – always trying new versions. As I look at your muffins, a light bulb hit me: The pan! I really do think it makes a huge difference. I think the dark color helps with browning and even cooking. I’ve occasionally made muffins in silicone pans (for the record, ew) and light colored muffin tins. The dark ones area always better to me.
I am always torn, when making blueberry muffins, between a yummy, simple cakey one with yogurt or buttermilk, and blueberry cornmeal muffins, which are a whole different animal but equally tasty. What are your thoughts on introducing cornmeal to the blueberry muffin?
I am SO jealous that you have had weather in the sixties any time recently. It’ll be at LEAST another two to three months before we even start seeing that at night here in Florida. I can’t wait.
These look super yummy! Can’t wait to try! I have been hoarding my CSA blueberries…but I am down to 4 bags left….I will have to use them for this recipe in the Fall! Can’t wait!
Deb, how do these compare to the blueberry muffin recipe from simply recipes that you link to in your lemon raspberry muffin post? I only ask because that has been my go-to blueberry muffin recipe since you posted it. :-)
Well my husband just walked by and immediately spotted these on my screen (I swear, if there’s a blueberry within 50 miles he can find it) so I guess I’ll be making these this weekend!
You are spot-on about the sinking, sticking blueberries. I am anxious for the morning to come so I can give these babies a whirl for some friends coming on the red-eye. Usually, I stay away from new recipes for guests…but I trust you!
Mmmm. I can’t wait for the morning chill to linger just a little longer. It really is almost muffin season!
YES. Absolute deliciousness! I’m guessing that this recipe would work with other kinds of berries as well…?
Can’t wait to try this recipe — we took the kids blueberry picking in June and we ate as many fresh berries as humanly possible, but I still have 5 gallons in the freezer. Perfect for their first day of school breakfast, thanks!
Oh we love that you’re baking with blueberries…you’re helping us with our guilt of baking summer fruit and not eating it fresh and ripe and plump…
Deb–have you ever substituted any whole wheat flour or whole wheat pastry flour in this recipe? I bake with a lot of whole wheat flour in my quickbreads to up our fiber intake and to send my kiddos off to school after a heartier breakfast. . .Sometims it works great to sub half whole wheat flour in and sometimes it doesn’t work so well–if you have any tips for this recipe, I’d love it!
I would like to eat one right now, they look perfectly delicious!!!
Gosh is it 1 year already since the cubed, hacked caprese? Feels like yesterday. The image is so vivid in my mind!
Boy I hear ya about the fees at the Cook’s site. I’ve paid for the mag from the premier issue – I’m not paying for access to their website.
Corn pancakes tonight for supper – woo hoo!! fabulouso. Thanks, Smitten Kitchen!!
I have not use sour cream for baking yet, I shd give it a try. The blueberries muffin looks great!
These are truly amazing!! :)
If you’re looking for another way to bake up blueberries Good to the Grain‘s Huckle Buckle is amazing. The spelt flour and whole wheat pastry flour in the recipe produce a tender, moist crumb and the streusel on top crisps up beautifully.
I can’t wait to try these! I/we have fallen in love with your blueberry pancakes, never have tasted anything so wonderful… Tomorrow these are going in the oven!!
Woke up to a cool morning and a bowl of blueberries! These are amazing Deb, thank you!
I have never made muffins in the mixer, it was very easy and delicious!
After reading your post this afternoon, I could not stop myself from stopping by the grocery store for Greek yogurt on the way home. I had a bag of frozen blueberries from my parents farm in the freezer, and those muffins were calling my name. I don’t even really like muffins all that much! I made one half batch with sour cream and lemon zest, and the other with the greek yogurt and orange peel. OH MY! Both were amazing. I took a dozen to book club, and between the 5 of us that showed up, there wasn’t a muffin left! Thank you for sharing this recipe!
I love baking recipes from your site! So far everything I’ve made has been perfect. Defintely going to try this =D!
Lovely. Just made them and they turned out lovely. I do like my muffins either really “cakey” or really dry and these are definitely on the “cakier” side. Really liked the light crunch on the top — my favourite part of a muffin. Thank you for posting this as I was looking for something new to do with all the blueberries that my mother grows and gives to me during frequent visits.
HOW did you know our locally-owned market just had a sale on blueberries?
.59 a pint!
NO TYPO.
.59 per pint.
this version looks delicious…i tried few days back eggless ones,..
I just made these and they turned out SOOOOO good. Thank you for once again posting an amazing recipe that is easy to follow.
You put it so perfectly! I’m with you, I cannot get myself to bake with a berry all summer long, and even on the first chilly day I still can’t always be persuaded to bake with them, but I will have to talk myself into it using this recipe. How delish!
thanks for the recipe, deb. just made them for breakfast (10 am here in austria/europe) with wild strawberries and lime (because we were out of lemons) and they tasted extremely delicious. i do like the dough very much: it’s fluffy and moist (but not too much), but also crispy on top. our sour cream here in austria has approx. 15 % fat, i used 200 g and that was just perfect. the dough was not as stiff as yours, got 9 muffins out of it.
Just made these for breakfast and they were gorgeous – thanks!
Love your writing, love how you cook, love how you feel about food, love getting your recipes. Today I thought “wouldn’t it be delicious to make blueberry muffins with a little tartness with the sweet” and then I get an email notice from Smitten Kitchen presenting the VERY recipe. This happens often. It’s practically magic. A food idea is on my mind, and then it shows up from you! I don’t know how that works, but I like it!!! Thanks so much for your passion for all things delicious…
Mmmmmm, those look delicious. Making me very hungry xx
Thanks so much for this, have been looking for a good recipe for the kids. Your photos are fabulous and I love your blog. (I sound like a Smitten Kitchen cliche–sorry about that!)
Deb, have I missed something? Was there something chocolate in the last couple of days that Alex got for his birthday? Or has poor Alex been sidelined by “the boss”?
i got all excited when i saw the first pic because i thought they were blueberry scones which i love almost as much as i love life itself. but muffins as just as good and with sour cream sounds divine.
It’s a miracle.
My boyfriend came back from England with a box of blueberries, as I live in Israel and never had any.
We ate some and decided to bake with the rest, and I was really wondering what recipe I should use as I didn’t know any. When I got tired of searching, I naturally decided to turn to smittenkitchen – and viola, blueberry muffins on the front page. Thank you.
I shall make these today, and share my taste buds’ opinion!
I got a recipe from Cooks Illustrated this year and this simple step will make these muffins pop with flavor.Take a cup of blueberries and 1 teaspoon of sugar in a saucepan and let it cook for about 6 to 7 minutes, smashing the blueberries as you stir them. Let it cool and before you put the muffins in the oven, put 1 teaspoon of this mixture on top of each muffin. Swirl it gently with a chopstick or skewer. They also topped that with a sugar and lemon zest mixture. This method absolutely takes blueberry muffins over the top with blueberry flavor.
We (kids) have a serious egg allergy here. Is there anything that can be substituted for the egg (baked goods are so frustrating with this! ) or what would happen if we left out the egg? In the past, adding more baking soda or powder didn’t do it.
Any ideas would be really helpful. Thanks,
Joan
Use aquafava (cooking liquid from chickpeas or liquid from can of chickpeas ) 4 tablespoons is equal to one egg. It’s amazing, I found out about it earlier this year and am hooked! You can make mayo, pancakes, meringues! Try it and you’re on FB look up ‘aquafava hits and misses’ page and follow that for lots of fun ideas and other peoples recipes.
I was just talking about making blueberry muffins… hmmmmmm…
I love receiving my Cook’s Illustrated and trying out the fool-proof recipes. I was planning on making a blueberry crisp. Now I’m gonna have to buy more blueberries and make these muffins as well. My blueberry-loving husband thanks you.
I woke up early, stumbled to my computer, coffee in hand, and found your delicious site! I, like you, have always been on a quest to find the perfect blueberry muffin. I’m on my way to the kitchen now to try these. Will report back later.
Thanks ,
Sheila
Smitten! That was sneaky….before reading blog I scan for baby link….You almost scared me half to death….until the last words….the boss! Don’t do that to me again.
P.S. Does this kid ever cry? The happiest baby ever!
These do sound perfect!! I love fresh blueberry muffins. Yum!
I am so smitten. love the blueberry muffins and the pictures. can’t wait to try the recipe. ALSO… and don’t feel like you have to play… but i wanted everyone i know to know about you too… so i gave you a little award thingy on my blog. hope you enjoy! http://tinyurl.com/2c6duhm
Can’t wait to try this….LOVE blueberry muffins. I’m sure I’ll eat way too many even if I do only 1/2 batch. I’ve never tried the sour cream – yogurt yes, but not that – seems like a logical step just never thought of it. Thanks for the tips on the baking powder and toweling of the blueberries…I usually end up with purple or strange colored muffins and now maybe they’ll look better.
I did not know that I needed blueberry muffins until this post. I made these this morning and they are wonderful. I only had mini muffin pans and the recipe made 36 muffins. I followed the recipe exactly as stated and they were easy, fluffy, and delicious. Between the two of us, we ate them all! Thank you!! No more box muffins for us!
Monica, thank you for posting about the mini muffin tins. I was reading the comments to see if the recipe worked using the smaller tins. Thanks.
60s? *sigh* Here in Florida it’s not even getting that low at night.
My family recently flew down from Maine with jars of homemade blueberry jam made 2 days previous. Between english muffins and pancakes, we devoured it over the weekend and now I’m in need of a blueberry fix. Muffins are perfect for that!
I made these last night and I ate one as soon as they were cool enough. I wasn’t completely sold on them at first–it seems I haven’t had a muffin made from scratch in a LONG time! I was expecting something as brutally sweet as what Starbucks carries, but I should have known better!
These muffins are perfect. A little sweet, but mostly they’re just satisfyingly delicious. I think they tasted better this morning after having some time to “marinate” on my counter.
I make a similar recipe with yogurt–and they are pretty perfect! I like to add ground lavender buds to mine for extra flavor!
I just ODed on these muffins. Talk about halving the recipe to minimise damages.
I made them last night to the letter, but the sugar monster living in my gut demanded more sweetness. This morning I woke up to an empty plate (the horror) and did another batch. This time I added 20 more grams of light brown sugar, nixed the lemon peel in favour of vanilla, and used the self-raising flower that has been slowly fossilizing in my pantry. Yummm!! I think vanilla worked better as it allowed the taste of blueberry to come through. And I discovered this: the first degree burns are so totally worth it! I’ll never eat a cold muffin again!
I made these last night…..so easy and soooooo delicious! Loved the hint of lemon….
Ha! I meant flour..
Warning: consuming too much muffins may lead to linguistic incoherence, and an inexplicable swelling of the waist.
And thanks a million for the wonderful website! It feeds both my gastral and ovarian cravings!
Made these last night. Probably the best blueberry muffins I have ever made (which isn’t hard because I rarely make blueberry muffins) or eaten. I think it was the lemon peel for me, it just added a nice sour hint to the blueberries, but I LOVED them. They were still tasty this morning slightly cold, but much better warm last night. My roommate was equally pleased by them. Apparently, this was the first time she had eaten blueberry muffins with fresh blueberries in them.
Anyway, excellent recipe. And as soon as this batch runs out (which is likely this afternoon because I plan on finishing them for a snack this afternoon), I’ll be out to buy more blueberries to make more.
Given that there are about a million and a half blueberry muffin recipes, I gave a shout of delight when I saw that you seem to have the same take on my personal favorite. I sometimes swap in 1/3 whole wheat flour and throw in a spoonful or two of milled golden flaxseed to feel a little more virtuous while still retaining the delicious factor.
Like you, I’ve tried a million different versions and think I might even have this one from CI in my bag of tricks…but no matter; right now, I have blueberries and a hankering and you landed in my inbox at the perfect time for me to try the perfect blueberry muffin.
I see one comment asking for high altitude directions. I live in Denver at 5280 but I always cite the ‘normal’ recipe on my site. I’ve put together a page with High Altitude baking revisions if that will help: http://vinolucistyle.com/recipes/high-altitude-baking/
Barbara — Thank you! I’ve been meaning to add high altitude baking tips to my tips blog for eons, I will certainly link out to you when I do. It’s such a common request!
Fatima — So sad, Alex did not get a special birthday cake this year. We were staying at the beach (so he had a week long celebration!) and I was not equipped. I didn’t get a homemade birthday cake either this year! I guess this is life with a baby around. Jacob, however, will be turning one frighteningly soon and obviously, his birthday cake will top all. In fact, I already did a test round yesterday. 1st birthday cakes are serious business. :)
Jendorf — I haven’t, but I often with breakfast baked goods do a 1/4 amount swap with whole wheat flour just because I like the more complex flavor and crumb it gets. It certainly doesn’t make it whole wheat, but it gives it a heft that separates it a little from most cake.
I recently tried one of the Cook’s Illustrated recipes– it was the one from about a year ago, maybe, that involved making a blueberry jam that gets swirled into each individual muffin. Talk about fussy! It made sense, in theory, but the muffins were actually pretty awful.
Fourteen comments ago I was on my way to the kitchen to bake up some of your blueberry muffins. I’m back, with one less on the cooling rack! Yum! They are quite delicious. I love the cake-like texture, and the fact that they are not overly sweet. I did make the following changes…I used 1/2cup Greek yogurt and 1/4 cup light sour cream, increased the blueberries to 1cup, and sprinkled a little sugar on top before baking on the convection setting. I also love that the flavor of the lemon zest comes through so well.
I would just like to say that the high here is 96F and I thought that was a little chilly.
Oh, this looks fantastic. And I noticed, the blueberries don’t look all drained and withered. You see, before, when I made blueberry muffins, they tasted great, but I wanted the blueberries to be a little firmer – and these look just right to me! I’ll try them soon!
By the way, for any of you cooks and bakers out there, stop on over to my blog for a little GIVEAWAY I’m hosting. I would LOVE it if all of you entered. And, I’m sure you’ll appreciate it!
Rachel
Sometimes I wish we had blueberries in India… sigh!
Beautiful post as always Deb!
Well, I thought I had the perfect ones with Ottolenghi’s recipe (lots of texture, with streusel on top and also a cubed granny smith apple inside the batter!). But the recipe yield is not consistent, and weirdly enough, it works better with frozen blueberries. There is always room for improvement, and yours look really so simple, it would be a shame not to give them a try, now that: a) it is cold as winter b) the market is full of fresh blueberries.
I love the addition of lemon zest to blueberry baked goods and yoghurt/sour cream always just seems to take these things to the next level…this might be a new go to for me!
I yearn for cardigan-wearing weather. I think it’s still a few weeks away for us. However, I would be happy to enjoy these moist-looking muffins well before then.
“The boss” is getting so big! And what a cutie he is.
This will be on the Sunday breakfast menu for my family…yummy. Thanks so much!
Karen
WOW – i have been looking for the perfect blueberry muffin. I have to try this.
Yum! I have a tiny amount of blueberries left, so I will have to try this and see what I have around to supplement!
You know… I love blueberry sour cream coffeecake, but have never added sour cream to blueberry muffins. I have a tried-and-true favorite blueberry muffin recipe, but I may have to try this version. I always add a little bit of cinnamon to my blueberry muffin batter – something about blueberries and a hint of cinnamon just works wonderfully. So when I try this one I will probably add a pinch of cinnamon.
They look great. We’ve been trying to eat a lot more berries and fruits this year, and especially since we’ve gone on an elimination diet. We’ve been surprised as we’ve started to research the importance of the good ol’ natural fruits and vegetables (duh). I guess we should have paid more attention in Kindergarten when they taught us to eat good food (that’s good for you too) :)
Howdy Deb – Yum! I love me a good blueberry muffin. I’ve read a few reviews, and didn’t think I saw this… but I add a half-packet of vanilla pudding mix to my batter, plus the sour cream. Oh boy – delish.
Can I ask where you bought Jacob’s high chair? (I would have asked on Flickr if I had a Yahoo! account. I know. Must change this.) I’m pregnant (!) and due in March, and trying to collect nice, non-cartooned baby ideas. Thanks!
Kate
I’d settle for even a publicly-accessible index of the CI magazine recipes. It seems crazy to need to pay a fee to quickly identify which of my dozens of issues has a particular recipe. This one is a keeper, though.
This muffin recipe is so similar to the one I used to use and can’t find, anywhere..I think I lost it on a crashed computer a few generations ago. It’s been that long since I’ve made them. Mine used lemon yogurt and I remember the batter being more of a dough, too. I’m anxious to give these a try.
.
My gosh, is it birthday time already? When you look back, doesn’t it seem like only yesterday he was a wee bobble-headed infant? Now he’s sitting up in a high chair and has teef! That first year just seemed to fly by, as I recall.
You’re so right about it being a “sacrilege to bake” at the start of the season… why does this always happen (and not just for blueberries)? I suppose we should be reassured given that it’s called a ‘season’ and not ‘one day event’… but it never works :-) I love food musings almost as much as I like the recipes on this site!
Wow I am so happy that I just found your site! The layout and photos are gorgeous and the recipes look delicious. I can’t wait to try this recipe for blueberry muffins…yum!
This is an amazing site with so many interesting comments as well. Your blueberry muffins look wonderful too :)
Deb,
I love your site, your food attitude, and recipes that make me want to cook, and cook some more! I’m on your site daily but never see that beautiful little one. Where are you hiding his photos
Ahtinah
This recipe was perfect timing! I sat down and literally said “I’m going to find a blueberry muffin recipe to make for tomorrow” and your site was the first one I went to. These muffins were meant to be! Thanks!
Gorgeous photo’s and recipe, thanks!
I love the addition of sour cream or yoghurt – it gives a little extra depth to the flavour!
I made these today, but with vanilla yogurt instead of plan, and quartered raspberries instead of blueberries. It tasted great! I can’t wait to try it with blueberries. Definitely one amazing muffin recipe!
Help please? How do I adjust this (or any muffin recipe) for baking at high altitude?
I don’t eat blueberries, but I’m guessing these muffins will make a delicious raspberry muffin too :)
the CI double corn with blueberries is another one worth trying. but will do these for breakfast tomorrow
Absolutely amazing!
Thank you so much for this awesome post, I really love muffins!
Just finished baking -and eating – them for breakfast with soft boiled eggs and bacon. PERFECT! and not too sweet…I used the Greek yogurt…mmm
Deb! I love that you incorporate both simple recipes (I’m lookin’ at you, scrambled eggs) and gourmet dishes into this blog. The search for the perfect blueberry muffin was one of my first cooking endeavors when I moved into my first apartment… and this one looks absolutely DELICIOUS! Two things — I like to mash some of the blueberries so that the muffins get purpley… anyone else out there do this? Also, have you ever eaten frozen muffins? I know it sounds weird… but try it. It’s like a muffin popsicle. Thanks again for an amazing post!
I can’t convince any of my 3 kids to eat muffins. The rascals! Maybe this will change their minds…
I can’t wait for that first “is fall coming?” day. it’s still in the 100’s here in vegas… oh well, i’m still going to make muffins! (mixed berry though)
Hi all, this muffin`s recipe is awsome. I`ve tried it this morning and they were gone immediately. Thanks. My only question would be (and I apologize if anyone asked it before) how to put the blueberries into the dough without mashing them completely?
I want them to look just like yours muffins, but they were all purple instesd. Thanks again.
Natasha — Were you using defrosted berries?
these are just perfect. i have just taken them out of the oven (aga) and the elderly husband has had two.
they work really well in the aga too!
how funny! i JUST made the CI recipe for blueberry muffins (from the 10yr anniversary book – not the site) this morning! I used frozen berries as well, and I tried using 1.5 cups AP flour, and 1cup whole wheat, but i thought they still tasted great! your cooking time was much closer to how long i had to cook mine – the CI recipe says a mere 18 minutes for a muffin tin filled to the top with batter AND with blueberry sauce then mixed in as well. I love your ideas for making it in one bowl – a definite change to the recipe next time i make these :)
I have just made your delicious blueberry muffins. Have you tried the new paddle beater for the Kitchen Aid mixers that is like a spatula? It fluffed up the butter, sugar and egg so nicely, that I had enough batter for 12 muffins! I placed an extra blueberry or two on top of each before baking, as well as a little sprinkle of sugar. Next time I may add just a drop more of sugar in the batter, to counteract the tartness of the berries. I liked the lemon zest in the batter, lemony but not too lemony. Very nice! Thank you for this lovely recipe. I am taking some to my Daddy who is sick in the hospital, and who needs some blueberries!
I just made this with a few substitutions and I have to say it actually worked well. Replaced sugar with Splenda, and replaced the all-purpose flour with: 1/2 all purpose, 1/2 whole wheat flour, and 1/2 cup flax seed meal. Just wanted to lower sugar content in general and add some fiber. I also didn’t have any yogurt or sour cream around, so I used 1% cottage cheese.
The batter filled my 12 muffin pan, and it took 20 minutes to bake with the convection fan on. Good thing I checked on them, or else they would’ve been over done.
It turned out fabulous! Tasty and moist. :)
i should try these! yum i love blueberry muffins :)
I use a recipe similar to this to make my “sunday morning scones” which I admit are really more muffiny than sconey…but we love them anyway. But I had to comment because you climbed on my Cooks Illustrated soapbox. It’s so irritating that they have that pay wall. So really…thank you for sharing all of your delightful recipes. You’re way more fun than Cook’s Illustrated anyway!
These look heavenly! ;)
These are simply scrumptious! Just made these today, and I can honestly say they are the BEST blueberry muffin ever, in the history of ever! The perfect hint of lemon combined with juicy blueberries make this muffin stand out from any other muffin I’ve tasted. Thanks for such a marvellous website, with marvellous recipes! Cheers! :)
Dang it! Now I WANT blueberry muffins. It is too late at night to start baking muffins, even if they would be divine on a sunday morning.
I am making these tomorrow! The pictures alone are enough of an enticement to make me eager to get baking! Autumn is suddenly in the air. I made an error while shopping recently and bought a quart of full-fat plain Greek yogurt instead of the non-fat kind I usually buy. And it’s SO amazingly rich and incredibly tasty that I may continue to make this “mistake” every time I buy Greek yogurt from now on. My, oh my! A little of this yogurt with some blueberries and a bit of fresh granola is such a great breakfast. I’m so glad I have it in the house. :)
I saw these post last week and have had the tab open ever since as a constant reminder to make them this weekend! I did just that yesterday and forced myself to wait until this morning to taste. My sunday morning is now complete because of this recipe!! So moist and so delicious; this has trumped the other recipe I have been using! These really are the perfect blueberry muffins!!! Thank you for sharing and making my sunday morning wonderful!
Your muffins look absolutely delish. And although I’m not sure if I will ever find THE perfect blueberry muffin (or chocolate chip cookie for that matter) recipe, I will definitely give yours a try. :)
This is the first of your recipes I have actually tried. I normally read them just for the pleasure of imagining how they taste, but then I found some blueberries at the market, and I thought ‘why not’. Success! They taste delicious. I especially like that you started using grams, it’s so much more precise and there is much less to wash and clean up afterwards. Thanks!
I love blueberry muffins, but I recently discovered that i LOVE raspberry muffins. Do you think I could just sub out the berries with no other changes? I’ve been searching for a raspberry muffin for ages!
I made these this morning using Greek yogurt. They are absolutely amazing! Mine were done after about 15 minutes, though.
I tried these this morning and they were great! I used unthawed frozen blueberries. I didn’t have a problem with my batter turning purple. I also used a combo of 2% greek yogurt and low-fat vanilla, simply because that’s what I had in my fridge. I loved the hint of salt. Yummy! Thanks Deb.
I prefer the wild ones…they have more taste. Unfortunately, it is very difficult to find those on the marktets :-)
I am loving your site and your tone and written voice, quite wonderful! I recently tried this recipe from Her Majesty Queen Ruth Reichl, I had them in the oven in 6 minutes and they were pretty perfect!
http://www.ruthreichl.com/2010/08/blueberry-muffins.html
I’m going to make these with blackberries and see how they turn out. We’ve got an abundance of wild blackberries growing in our backyard currently.
Yup, I have to join the Cook’s Illustrated banter. I pay for paper as well as on-line. I’m so frustrated by their new level. I have been their biggest fan until this.
I made these this morning. Used sour cream and they were super moist and not too sweet. Definitely will make them again.
Deb, have you ever thought of making an iPhone app? Sometimes I’m at the grocery store, trying to figure out what else I need to make something delicious of yours, and I’ll sit in my car with Safari open trying to do a quick search, and.. anyway, what I’m saying is, if you had an iPhone app? I’d totally use it. I’d probably even pay 99 cents for it. (Get on it! Wee Jacob needs a college fund! ;))
I made these for breakfast Saturday wiith a few substitutions: I used half whole wheat flour, and a mashed banana in place of sugar because I’m trying to go sugar-free. I also made these into jumbo muffins, because I don’t use my jumbo muffin tin nearly as much as I should. My 4-year-old just took the last muffin from me! These were a hit!
Ooooh thank you for this (old) note, Amanda! I want to make these sugar free too, so the bananas is such a good idea.
About the America’s Test Kitchens, you can watch the videos, and write the recipe down for yourself. Sadly, our muffins didn’t last long. Now I have to make more…
I made these and they are sooo good. I didn’t have enough sour cream, so I used some half and half instead and then for half of the batter, I added mashed bananas and chocolate chips instead of blueberries. It was awesome. I say was because they are all gone. WOW!!!
this is the best time of year and these look like the best muffins for it! i love your description of the seasonal shift. yes, it is that way.
Just made these using chobani greek yogurt — and they are delicious!! The lemon zest was so perfect in them. Thanks!
Fabulous! I just ate one hot out of the oven. First time commenter long time reader/recipe junkie. Thanks for feeding my addiction…
Just popped some in the oven! Yum can’t wait for the 30 minutes to be up. Delicious.
I have been meaning to say “Thanks” for ages Deb. Thanks!! As an international visitor to your blog I love how you save me time by providing multiple conversions of your measurements. Now to bake…..
I made these this morning and they are wonderful. So light and tender, the crumb reminiscent of a coffee cake base. There was just enough lemon flavor to complement the flavor of the blueberries, which suits me pefectly. I got 12 muffins from the batter. I think my old muffin tins are more shallow than the tins I’ve seen since cupcakes became a rage. (Husband just peeked in and said these are the best BB muffins he’s had, ever! Fancy that!)
Wow, not sure if I like the photos or the recipe best. Your pics are so mouth watering. Have printed this recipe for later.
Deb- blueberries were like 10 min out from deep freezer before I put them into dough. Do you think they were too mellow already. Thanks for re.
natasha — Only if they were soft already. If not, that didn’t cause it. Do you use a baking powder with aluminum in it?
I made this with chopped plums instead & in the round bundt-type pan. It turned out very well, but could have used more like 2 cups of chopped plum.
And used the full fat greek strained yogurt, Fage. (which also seems like a good idea for icing, it’s so sturdy & good.)
Your recipes are SO DEPENDABLE. I like knowing that I’m not about to waste my time and ingredients on something sub-par. Thanks to your one bowl method, these were so fast to whip up! And this thick doughy batter is phenomenal I was successful with non-fat plain yogurt, as it was all I had on hand, they were still very moist–although, later this week I believe I will be using full fat sour cream. I also had a handful of blackberries from the backyard, so I just used those, which I know doesn’t even compare to how delicious I know these will be with blueberries. can’t wait.
thanks!
I have to tell you, in the past week I have made the corn pancakes, eggplant bruschetta and the muffins (made some flours changes for those) all of the recipes
were ever so good. I am a loyal reader of smitten kictchen and just have no idea how you keep coming up with such great recipes.
For the flour in the muffins I used the all purpose mixed with pulsed oatmeal and whole wheat flour and they are AMAZING. The oatmeal kives the dome just a slight crunch but is unnoticeable otherwise. Gotta get those whole grains in my kids!
Hey! Have you seen this blog:
http://www.deliciousdays.com/
It’s interesting because it’s by a woman from Bavaria so the recipes are quite loca (German/Bavarian/Austrian) but also others AND it’s written in English. With beautiful photos too. Just thought you might be interested to check it out!
The braided lemon bread was amazing!!
Nina — It’s on my Good Reads page. I’ve been reading them since day one!
I just made these–but I made mini muffins! At 375, they took 15-20 minutes. The recipe yielded about three and a half dozen minis. http://www.flickr.com/photos/30368264@N08/4943773804/
Just made these – SO delicious! Pertfectly not-too-sweet.
These truly are THE perfect blueberry muffin.
I only had 1/2 cup of sour cream in my fridge so subbed in plain yogurt for the rest. My mom also made this recipe and subbed in buttermilk for part of the sour cream. The results were amazing on both counts.
These should be renamed “Perfect Anything Muffins” because I can’t wait to experiment with different seasonal fruit/berries/citrus combinations. I have no doubt they will all be equally delicious.
This is definitely my new go-to muffin recipe. Thanks!!
oh these look so good. and thank you for halving the recipe. can’t wait to make them. i’m a sort of new baker… :o)
Deb, I see, that could be the problem, yes. Will try and find aluminium free baking powder and see what happens. Thank you so much for revealing me “the secret”.
Since I have some blueberries left I might just try another round of perfect muffins this coming weekend again.
thank you so much for all the metric measurements of ingredients….many of my
u k and continental cooking friends, have found the cup measurement difficult ,easier if you have learnt in childhood, especially if the final product doesn’t seem quite right….many thanks
I made these last night! Soooo good. I love blueberry with lemon, and the zest adds the perfect hint. They are currently sitting on my desk here at work, but I’m going to have to move them…dangerous!
I love blueberry muffins! Can’t wait to make these this weekend. Thanks for sharing.
These were fantastic. Great dome and oh so fluffy. Just 4 points each, for those counting like I am!
I just made these for me and my boys. They are GREAT! For those wondering about flour substitutions…I doubled the recipe (3 growing boys here) and I used 1 cup of white whole wheat flour, 1 cup of oat flour and 1 cup of white flour and they taste GREAT! You’d never know there was only 1 cup of white flour in them. They are light and fluffy and yummy. As a matter of fact, I’m going to eat another one right now :)
I just baked these babies. And wow, my mom’s recipe has certainly been dethroned.
I added a tiny bit of vanilla and baked 6 of them in a mega tin. AMAZING! 25 minutes was lots in my gas oven. They are moist and fluffy and just plain perfect. I can’t stop looking at them and congratulating myself.
Thanks Deb!
So, I browsed over here today and saw this, and, being a family of blueberry muffins, had to try it. Now, I didn’t have any plain yogurt, or lemon zest, so I used what I did have, which was very good honey yogurt and some ground orange peel. I cut back a bit on the sugar to adjust for the honey in the yogurt. By all tasting accounts, these babies still turned out great!! Thanks so much for all your great posts!!
Just made these. YUM!!!! I followed the recipe to the T and they turned out delicious!
I’m totally obsessed with Cook’s Illustrated/America’s Test Kitchen, but have been SO ANNOYED about all the things you mentioned. They should just be a little bit better than that. Alas.
Anyway, I’ve been making their recipe with the jam mixed in a lemon topping, and liked that, but it’s a bit fussy. I’ve never tried this one, so I’ll have to give it a go!
These muffins were amazing. I found that the batter made about 12 for me, and the hubby said they were the best ever!!
I made these on Monday and they are perfect!
Wonderful recipe, I made these yesterday and they were a hit! I used fresh blueberries that I had frozen (gave them a good rinse, dried them off, spread them out on a cookie sheet and put in the freezer until frozen, about four hours, then put them in a freezer bag). Those particular blueberries were rather large, would like to try this again with some smaller (maybe wild maine blueberries??) blueberries, a few muffins didn’t have much fruit, but still tasty with the lemon. Ohhh, and the batter! It was a miracle any got baked!
I froze some fresh blueberries one month ago. I was just waiting for the good recipe, the good idea. This is THE perfect recipe to soothe the feeling of summer ending. Thanks! [Also, tried your carrot cake recipe, finally a good one!!!]
So inspiring. I also mixed extra lemon zest and sugar and sprinkled it on top, a trick I learned from one of those CI recipes, because I like the crunchy sweet and sour top. Your site is my favorite break at work… shhhh!
I adore blueberries & my daughters can’t get enough of them. These are on our menu for this weekend as we anticipate staying in to enjoy the Hurricane Earl =) Anyone know if you still get the health benefits of blueberries in baked goodness?
Boo…this was a total failure for me. The only change I did was using whole wheat flour. But I got 12 muffins that were baked once pulled out of the oven (knife came out clean) but are now just gummy and untasty. I cannot taste the lemon at all. It is really humid in Chicago right now so I am wondering if that had something to do with it?
Everything else I have made from you Deb has been awesome though otherwise!
My muffins turned out a bit gummy, too, and I also used whole wheat pastry flour. Maybe that’s the connection. It’s still a delicious muffin full of nutrition and love, though. Off I go for another!
Easy to make and fabulous to eat and share!
LOVE this recipe! I tried muffins before that ended up gummy and icky…not these! light, airy, tasty…I added Callebaut callets just because…what a treat. Thank you for a keeper recipe!
I made these in mini form for my daughter’s first snack day in kindergarten. Everyone LOVED them! Thanks.
LOVED THEM!!!! Thank you so much for sharing. I used the zest of a whole lemon and it was delicious. The best blueberry muffins I’ve had.
These are the perfect blueberry muffins. Everything from the taste to how they look and the amount of blueberries in each muffin are perfect. Made them with my 6 year old yesterday. I love how it is all done in one bowl. This recipe really features the blueberries. I love how they are not overly sweet. The lemon zest really aids in providing a nice, fresh taste. The texture when you open the muffin is perfect: tender and moist. We easily doubled the recipe and made 20. My 6 year old and I ate 6 of them after they came out of the oven. Thanks for the tip to eat them with a pat of butter. It was muffin heaven.
Just made these! Not only do they look perfect, they taste amazing! I only had half a cup of reduced fat sour cream so I added in some lowfat vanilla yogurt. I also didn’t sift any of the dry ingredients. Delish!
These really were the perfect muffins! I made mine with fresh blueberries & sour cream. Not only did they taste great, but they looked great too!
Charity, whole wheat flour isn’t as versatile as we’d like sometimes; a complete substitution like your will give you results just like that. You should be able to swap in WHITE whole wheat flour for the AP and get a nearly identical product, though. You can also try substituting WWF for one-quarter of the AP to start.
Man, I just made these for the second time and ate 3 right out of the oven. Heaven! I made 12 this time and baked them for 20 min. Yum, thanks!
Yum, the perfect weekend treat! I made these today and they were great, buttery but tart and the hint of lemon make them divine. I’ve been making a muffin recipe with oil for years, but I think those days are over…
I’m still at the point of loving blueberry soda more than anything blueberry in the universe. Blueberry syrup: a few pounds of blueberries and your choice of sugar content (1/2 cup per pound does it for me, but more gives you more of a classic pop flavor), boiled for 10 minutes (a little more at altitudes of about 5,000 feet or more) makes 3-4 cups to be stored in the fridge in a glass bottle. The recipe says it keeps for 2 weeks, but mine has been just fine after as much as 4.
But I’ll save this recipe for a gloomy winter morning, because a proper muffin is hard to beat.
Hi I have been reading your blog sometime but first time leaving a comment…. I made blueberry muffins this afternoon and they were gorgeous! My family including my daughter who loves cooking loved them. What was nice was that they were not too sweet like ones you can buy in the shop. Thank you for this recipe and will use them again and again….
So amazingly good, I made this today because I was cleaning out my fridge/freezer and I had all the ingredients (or so I thought) lying in wait, however halfway though I discovered I only had 1/4 cup of sour cream so I just made up the rest with some part skim riccota cheese.
So so good, the lemon zest is just the perfect thing to balance the cakey sweetness.
these just came out of the oven…. OH MY GOSH!!! Even though I have garlic breath from my pasta dinner, I couldn’t help but shove my face with these. SOOO Good! I love those buttery sugar cookies that have the crystals on top, and these muffins are just like those cookies + blueberries + muffin. In other words, thanks for yet another fab recipe.
http://bit.ly/9adWTx
ps. What do you think about using lemon yogurt?
These were the best, and I have tried a few. Thanks for all of the wonderful recipes
i have made 6 batches of these since you published this recipe. they came out perfect every time! i gave them to my neighbors as a thank you gift and they RAVED about them! my boyfriend doesn’t even like blueberry muffins and he ate these up! i use full fat sour cream and added in some lime zest instead of lemon . oh, i also topped them with raw sugar which gave it a nice crust on top!! thank you so much for the recipe. and i love your site.
These look great. I need to adjust for a gluten free recipe. Have you ever made them gluten free?
As soon as I saw this post I went right into the kitchen and baked them up. Eating them right now, and they really are perfect! I’m so happy to have a go to recipe – thank you!!
I am definitely making these. I have been craving a baked good with blueberries all summer. Every time I purchase one it doesn’t live up to my anticipation. So now I’m going to take my needs into my own hands! These look great and easy. Definitely going for the sour cream!
Hi Deb! Thanks for the wonderful recipe. I made these muffins a couple of days ago and for the most part they were excellent. I did run into one small issue though- the bottoms were a bit soggy. Could this be because I lined my muffin tin with foil muffin wrappers? Tops and middles were great though!
Can I replace the dairy ingredients? Will juice or soy milk work?
I’ve been wanting to make this recipe for so long. I finally went to my local produce and grabbed a pint of blueberries. Until of course I remembered that I don’t have muffin trays at home to bake these in. After a trip to Wal-Mart, I was ready to go.
The muffins came out exactly like how you showed them in your photos. I was a little hesitant to use the muffin tray that’s non-stick not knowing if it’s going to stick true to its name but lo and behold, they came out gorgeous and yummy. Perfectly crispy on the top, enough muffin body (I only like muffin tops!), a good balance between sweet and tangy.
Definitely will be making these again! :)
Oh, I also wanted to say that considering how many people tune into your recipes and the fact that you have enough to make a book, I think it would be worth it to install some sort “star-rating” on your posts. It’ll make it easier to find those recipes that makes people want to come back and make it again and again. :)
Anyway, thank you for sharing your recipe!
Patricia — Thanks for the suggestion, I agree star ratings would be great. P.S. The book will be 90% new recipes.
Just made these with chocolate chips instead of blueberries, minus the lemon zest, plus vanilla, used yogurt. Had to be the best muffins I’ve ever made, they were great!
I did these once like the recipe, and once with whole wheat flour, cinnamon, oats, vanilla and cranberries. They turned out great! Superbe breakfast material, If I may say so myself.
Thanks for being so awesome, lots of love from Sweden! :)
I just baked these muffins and they are fabulous! I made a slight alteration to the recipe. I used about a half cup of applesauce instead of the sour cream/yogurt. They turned out great. Thanks!
Thanks, Joanne! I was wondering if this would work.
Made these this morning with my 2 1/2 year old daughter…they were indeed perfect…even before they were baked! (daughter consumed at least one raw muffin) I have put some in the freezer and look forward to seeing how they turn out rewarmed too.
I’ve made these 3 times now. Once with sour cream — agree with you — this is the best option; once with Greek yogurt and once with sour cream, raspberries and orange zest rather than lemon zest. Recipe is fantastic; so easy to put together and love that weights are now included in recipes.
This is the best blueberry muffin recipe EVAH.
I’m going to try it with strawberries soon.
You really are an amazing cook and teacher. Thank you.
I have these in the oven right now, and the batter was amazing (I probably ate an entire muffin’s worth), so I can’t wait for them to finish baking.
I did make a couple of changes– I didn’t have the full amount of yogurt, so I just dumped the rest of the container in. It looked like about half a cup, maybe a little more, so I wasn’t off that badly. I also added a little extra lemon zest with a teeny tiny bit of lemon juice (maybe 1/2 tsp), as well as 1/2 tsp vanilla and about 1 and 1/2 tablespoons of poppy seeds. Everything’s better with poppy seeds.
I’m also a space cat and forgot to add the egg– luckily I remembered right before the blueberries and stirred it in. I just got them out of the oven. All is well, and they are delicious.
excellent recipe. made them with coconut milk yogurt, since i have a lactose issue, and they turned out spectacularly. thanks for the recipes and inspiration!
Just made these, half the batch is already gone. Divine. I used sour cream, 100% whole wheat pastry flour, and added some rosemary :) I’m so glad I found this recipe; I’ve had the blueberry-rosemary muffins idea since I had those ingredients aromatically side-by-side a while ago and swooned, but was heaving sighs in my efforts to find a good-sounding recipe. Yay! Thanks for passing them on, Deb!
Made these this morning and they were so delicious! I skipped the lemon zest out of sheer laziness and added a half teaspoon of ground cinnamon. The batter (made with fat free greek yogurt) yielded ten muffins with a just a little bit left over on the spatula as a pre-muffin snack. Thanks for the great recipe!
I MADE THESE AND THEY ARE AMAZING!!!!! I seriously love blueberry muffins, they remind me of going to soup plantation with my dad and cousins as a kid. DEFINITELY served with butter haha. I took pictures and they are on my tumblr!
Just made these and loved them – especially the yogurt and lemon zest part. They are perfectly fluffy and sweet. Next time, I will be doubling the recipe (our yield of 12 was not enough for our family of four and our neighbors who lent us an egg)!
Thanks so much for making me feel like I can bake! Especially at 8AM.
Wow, some of the best I’ve ever tasted and definitely the best I’ve ever made.
I do have a tip for stopping the purple colour spreading throughout — lightly coat the frozen berries in a little bit of flour before adding them to the mix. I can’t remember where I read this but I tried it today and it worked perfectly — creamy golden muffins with hits of dark indigo berries.
wow! these were sooo good! I think I’ll double it next time.
Wow. Just made these…so good! Will never buy store bought blue berry muffins again.
I can now personally attest to the fact that this batter freezes well. I’d made a batch using my silicone muffin cups and had a little bit too much batter. So I froze it and then brought it down with me on the train to see my boyfriend (letting it thaw on the train but then putting it in the fridge after my arrival). I baked it this morning and it was just as tasty!
When you first posted this recipe, I made these muffins for an unexpected roadtrip my husband and I had to take and they were so easy to make in a flash, and were the perfect car snack, delicious but not too sweet. I was determined to make them again for a camping trip a few weeks ago, and I couldn’t find blueberries at a decent price, but did get some raspberries to try in them. Those were even more delicious! I added a 1/2 pint and left the berries whole, but they naturally separated a bit when stirring them in. Those berries we so utterly juicy and delicious when biting into the muffin – it was the perfect balance of moistness that was added. Thanks so much for your inspiration. I love reading your posts!
This is my first comment post on your site and I’ve been making your recipes since the summer. I tried this recipe back in August in my first attempt at making muffins. They were perfect! I’ve been craving these muffins again but wanted something more seasonal so viola!! — I subbed cranberries for the blueberries and orange zest for the lemon zest!
Hi, could I flash freeze these?
Well I completely mutilated this recipe – firstly I made them with dried cranberries and white chocolate as opposed to blueberries – I also added cinnamon to the dry mix. I didn’t have sour cream so used double cream – at this point I should add I am a Brit living in China so I buy my cooking ingredients from a store which manly carries American style goods – ok so I used double cream but when I opened the tub it was almost solid! Is that normal? Not in the UK anyway.. I also used two wee eggs instead of one big one. But here’s the fun part – I don’t have measuring cups or scales in my flat (or an electric mixer for that matter) so I had to kind of guess all the quantities – thank goodness the recipe described the consistency of the batter!
They are absolutely delicious by the way – incredibly sweet – but super yummy.
I made these today and they came out absolutely perfect. I had been looking for a “perfect” blueberry muffin recipe, and this was exactly it!! Thank you :) Next, I am going to make the crescent jam cookies. They look amazing!
I made these today with a couple changes. I used 2 T of butter and 3 T of oil. I also used 1/2 c WW flour and added about 1/8 c of wheat germ and a couple tablespoons of milled flax seed because I like my muffins a little heartier. I used fresh blueberries that had been frozen. They turned out delicious! Oh and I used the above amounts and got 36 mini muffins with paper liners, which I wouldn’t reccomend because they are way too easy to eat! :-) Thank you so much for your blog.
I’m planning to make these for a brunch on Sunday and want them to be fresh but with an 8 month old at home, there’s never a guarantee that I will have enough time to make the batter and bake them all in one setting. Do you think the batter would hold up if I made it a day or 2 ahead of time and then just added the berries last minute before I put them in the oven?
SOOO good! I doubled it this time ;-)
Oh my goodness gracious, these are truly PERFECT muffins! I just made them and consequently stuffed myself full of them.
I substituted whole wheat pastry flour for the all-purpose flour and used 0% fat Greek yogurt. You can’t even tell that these are a healthier version of your average muffin. They are perfect, Deb!
These were baller. Used sour cream, and sprinkled a bit of cinnamon on top before baking.
These are perfect! More like a scone, which the whole family loved. They did keep very well for a couple of days, just put them in airtight container. My new go-to blueberry muffin recipe.
Yummmmmm. I just made the BEST blueberry muffins. Thanks for such a wonderful recipe.
These are unreal. I used nonfat Greek yogurt because that is all I had on hand. Although they are “healthier”, I took down 3 right from the oven. They are so delicious and simple. I would probably put in more blueberries next time! Thanks for the recipe!
I was itching to bake something after having been snowed under 2 feet of snow in Chicago this week – these were just the ticket!
I used 75% WW pastry flour, regular old nonfat yogurt, and frozen wild blueberries.
So easy! And my apartment is now warm.
Unbelievable, this has always been my favorite Cooks Illustrated Blueberry muffin mix- and I also cut it in half! I do make two changes: 1) I substitute a couple of tablespoons of flour for cornmeal – makes them crisper; and 2)I add more blueberries. It makes the muffins fall apart a bit – but isn’t that the joy of eating homemade muffins right from the stove?
Thanks for cutting the recipe in half! Just a perfect amount of muffins. I wouldn’t need anymore.
My first attempt at muffins and at your recipes. Subbed lemon zest for orange zest and used 2% Greek yogurt. When I tried to mix the frozen blueberries in, they started to color the batter purple. I stopped stirring and just added them in by hand into the muffin pan.
Turned out great! Thanks for the recipe. Will try it with sour cream and brown sugar next time!
P.S. I already ate 3. Oh my :)
I was trapped inside on a snowy Monday morning a few weeks ago, so I did a Google search for “The best blueberry muffin recipe,” and it landed me here. Yum. Definitely one of the best blueberry muffins I’ve tried. I made two batches–once with full fat sour cream and once with non-fat yogurt. Both were delicious, and in fact–I actually preferred the yogurt version. It seemed lighter. …Or maybe it’s just because I didn’t feel as guilty eating 4 at a time! Thanks for the wonderful recipe.
Oh good god these are fabulous! I overbaked them by a few minutes and they were perfect while a dark light brown. A nice crust on them, and so so so good with that lemony zest that adds a subtle wow. I used lowfat plain yogurt and no extra subs. Would be great with 1/3 WW flour, and some crunch sugar on top. Yield: 11 full size muffins and 3 baby ones.
LOVE these!
Yum! Blueberry muffins are the best!! I actually like them better with out muffin liners, I think they lookn prettier that way.
Hi there!
I love Smitten Kitchen. Was sucked in by the Blueberry Boy Bait – which I am now positively evangelical about and am spreading the word to all my friends here in Wellington, NZ – and have just tried this recipe too. Well… kinda tried it. I substituted blackberries for blueberries (as we are in the middle of a blackberry glut here and the wild ones down the road are so juicy and tempting!), doubled the lemon rind, used 1/3 wholemeal and 2/3 all-purpose flour, browned the butter instead of creaming it and used half brown and half white sugar. SO good – am definitely gonna be using this again – thanks for an inspired recipe base! Keep up the good work, I’m loving it!
I made these once again. Thanks for a great, easy recipe. I always use strained full fat Greek yoghurt.
Hello!Just made these muffins! Let me say, they are the most “perfect” little blueberry muffins ever!! I just ate three and my daughter two. Will definitely make these over and over. No need for another recipe.
Just made these this morning and they were AMAZING! They were light, fluffy, and delicious. I can’t wait to make them again…maybe tomorrow morning ;)
Searching the net for a muffin recipie I could eat (not the best cook me!) I found this one, now as Jasmine wrote to me, being in the UK, it wasnt a muffin as such but had a go anyway. WOW! So much better, fully and edible, even I can make them, so thanks. Oh and great you add the measurements in grams too, I’ve found some interesting US recipies but cant work out the cups measures, so thanks for thinking of us too!
I added both regular and wild blueberries, both frozen. The tiny wild mountain blueberries add a distinctly tart flavor, which is wonderful paired with the traditional blueberries! Thanks for a fabulous muffin recipe!
We partly put almond mill instead of flour, (more healthier) and it ended up so nice! The dough was stiff but when it was cooked it was very soft. Thankyou for the magnificent recipe!
That is absolutley deliecious!I just love it how its soft with a tang of slightly sourness from the blueberries. Its perfect for breakfast, lunch or tea with a cup of milk!
Amazing! My three year old more than agrees!
I love blueberry muffins from dunkin donuts,but only when i ask them to toast it perfect for breakfast and lunch yummy yummy
I just finished making a batch of 6 mega-muffins. This recipe is perfection! Lemon is what so many other recipes don’t have, but what I think definitely makes the muffin exceptional!
hi deb! the muffins turned out awesome! i doubled the recipe, which yielded 1 dozen + 6 large muffins. the regular-sized muffins only needed about 21 minutes (started to get golden at 18), but prob. due to my oven temps. i forget exactly how long it took for the larger muffin pan but they turned out lovely. not too sweet but the crumb was nice and tender. :)
I just made them and they are delish! Ate two in a few minutes after taking them out of the oven. Thanks for the recipe, this is a keeper!
I just made these because I went blueberry picking this past weekend. Easy to make and absolutely delicious.
http://www.flickr.com/photos/trulyalive/5857913412/in/photostream
I thought “perfect” might be a bit of an exaggeration, but it wasn’t. They truly are.
THE BEST BLUEBERRY MUFFINS RECIPE EVER! light and moist, not too sweet, the perfect balance of everything! thanks!
Made these last night they were delicious and gone in a flash in my house!
Used lime zest instead of lemon
Just made these at high altitude. Decreased the baking powder and baking soda by a bit. They turned out beautifully. Thanks, Deb!
Excellent muffin recipe and so nice and easy. As you pointed out, breakfast food should be quick and easy and these definitely were plus they taste great!!!
Just tried out this recipe. While they certainly turned out well and looked really pretty, I thought they were too cake-like for a muffin. Great pictures though!
I just made this recipe and it was SO good. The only thing I omitted was the zest..because I was out, and they still turned out yummy. They were super easy to make, and I think they have the perfect consistency for muffins. I should also mention, I made these with a 2 year old and a 4 year old helping, which always results in slightly too much of one thing and slightly too little of another, but this recipe stood up to their abuse and still turned out fantastic!
Just made these and love, love, love them. Great recipe! I combined butter and sugar and crumbled on top for a crunchy addition–awesome. Thanks for the recipe!
This has become my go-to blueberry muffin recipe. Thank you for providing weights of ingredients here. I’ve made them gluten-free and with whole wheat pastry flour now. No one could tell they were gluten-free either!
This is an amazing blue berry muffin recipe. I’ve never made muffins with sour cream in them…so moist! I’ve been a little obsessed with cutting sugar, and creating a sugar/honey (buckwheat honey to be exact) or sugar/maple syrup combinations. My honey was getting grainy, so I used the 1/2c sugar and did one third honey and two thirds sugar. I also didn’t have any plain greek yogurt, so I used Chobani 0% Vanilla (6 oz tub). I also added 1c more blue berries. Very moist delish muffing. My boyfriend was skeptical…as they are different from hisMom’s…but last I heard he ate the remaining 9 in 3 days (my batch yielded 12…I only got one!). So they must be good. Thanks
This a PERFECT recipe. I’ve made it several times, always with whole wheat pastry flour (aka atta I think). Made with yoghurt, a sprinkle of sugar on top, and a cup of blueberries. YUM.
I made these this morning, and they are fantastic! I used sour cream, but next time I will have to give the yogurt version a shot, as well as foraging for some wild blueberries. This recipe makes picturesque, perfectly domed little muffins… finally a blueberry muffin recipe worth celebrating!! Yay!
Sugar on top gives it that lovely extra crunch! They just came out of the oven and are delishhhhh. I finished off two already and am about to go for my third. Deb, you have yet to steer me wrong!
I just made these on Sunday morning and they were perfect! I used sour cream and thought they were fantastic, but will have to try the yogurt version just to see what the difference is. Thank you for this recipe!
I woke up this morning with a blueberry muffin craving, so I ran to the store for berries and sour cream and had these in the oven before I’d even had my coffee. They were delicious! Thank you so much for the recipe!
May I be so bold as to recommend the amending of your technique? I have experimented with oh-so-many blueberry recipes, and have found that instead of blending the berries into a batter or dough, it is far better to stir the berries into the sifted and mixed dry ingredients. They will not sink to the bottom, and they will stay intact much better. (One other little thing I would do is to add nearly the same quantity of berries as flour). I’m gonna make these right now! :)
Jessiet — The blueberries don’t sink in this recipe. That’s the best part! (A thick batter prevents sinking, so no special techniques are required.)
Uh, I know its 2011, but today is TOTALLY THE DAY in Richmond, VA for these puppies. I had to get out a WOOL BLANKET last night, and I realized to stay warm, I needed to bake something. These are the thing.
These muffins look delicious. I like how you adapted this into a one bowl recipe – I try to do similar things to reduce the number of dishes too. It makes enjoying the blueberry muffins even better when I know I don’t have to slave over the sink for hours afterwards!
Does the sour cream need to be at room temp?
These were excellent – thank you!
What are your thoughts on introducing cornmeal to the blueberry muffin?
Seriously the best muffins I’ve ever eaten or made. Thank you! They totally kicked the Bread Bible’s blueberry muffin recipe’s butt.
These muffins are delicious!! They are light and not too sweet. I made them for breakfast tomorrow and my husband and I scarfed more than I’d care to admit for dessert tonight. Smitten Kitchen, you haven’t steered us wrong yet. SO happy to have found your site!
This is a fantastic recipe. I tried it out with three different combos of flour – full all purpose, all purpose + whole wheat pastry flour, and full whole wheat pastry flour. All of them came out fantastic, but I preferred the whole wheat pastry flour batch the best. Also, I didn’t have just regular yogurt on hand so I added banana flavored yogurt – tastes amazing! Thanks for the recipe Deb.
Just made these with raspberries instead of blueberries, and the addition of coconut (dessicated, but not sweetened) to the batter. After I added the egg the mixture looked like it had started curdling….when I added the yoghurt (fat-free) it looked even worse but I carried on regardless and am so pleased with how they turned out – light, fluffy and delicious. Thanks Deb!
you’ve got a fantastic weblog here! would you want to make some invite posts on my blog site?
So yummmm…. I added a little streusal topping to satisfy the sweet tooth and they were incredible!! I love this website, your recipes are always delicious!!! This is the first site i go to and I always come out with a hit!! Thanks again!!!
I’ve always made blueberry muffins with an old Betty Crocker recipe that only used a tiny amount of ingredients, vegetable oil, flour, sugar, baking powder, and salt. The recipe is lovingly stable and dependable, but the thought of changing the oil to butter and adding sour cream sounds very compelling! I will definitely try it next time.
I think I am going to try this basic recipe, but sub chocolate chips for the berries. Kids are asking for choc chip muffins, and I need a new go-to for a special occasion breakfast
Deb, I’ve used several of your baking recipes and they came out divine. I was so looking forward to eating these as soon as they were cool enough. Something went wrong, they came out doughy and dense (not in a good way). I used a little more blueberries and greek yoghurt. Any thoughts on what could have happened?
I made these this morning and we couldn’t be more pleased– yum!
Made these this morning and had to make mini muffins and ended up with 20 of them and they turned out just divine after I reduced the baking time to 11 min or so. Thank you for a delicious and simple recipe for my frozen blueberries!
I made these today and couldn’t be more pleased – they are fabulous!
Made these today with whole milk yogurt and a little pinch of cinnamon instead of the zest. They were easy and fast, and turned out delicious!
How long would you bake these if you were using a mini muffin tin?
I can’t wait to make these!
I tried these last weekend with lemon non-fat Greek yogurt – delish! I left out the lemon zest (out of laziness!!) but they would be good with both. Could probably cut back on the sugar a little bit. Ever a favorite!
Hi Joy,
I just made these – they are fantastic! I’ll be making them many times over for family and friends. Can I double the recipe?
I’ve doubled the recipe and swapped yogurt for buttermilk – came out absolutely beautiful. Very tasty, fluffy, pretty and fast! Will be making these often :) Thanks so much for sharing!
Just made these and they are really good! I also added some raspberries since they were about to go bad. Will use this recipe again!
I have made these the last 3 weekends in a row. When I went to make them again tonight, I think they taste a little bread-y (if that makes sense). I wonder what I did wrong? Maybe I overmixed the batter?
Thank you for posting this recipe! I had a hankering for blueberry muffins last night so I went to the store to buy the berries. I, of course, didn’t consult a recipe until after the fact so I didn’t have any plain yogurt on hand. Luckily, I had a serving of Chobani’s lemon yogurt, and it worked beautifully. It is non-fat, something I am not normally a fan of, nevertheless, it worked in pinch.
This recipe was a revelation. I hate blueberry muffins – at least the kind of industrial ones you buy in shops and starbucks etc, so artificially sweet with almost slimy blueberries yuck. But I had some blueberries to use up, and thought I could give the muffins away. But they were actually very very delicious. So thank you!
The only change I might make next time would be to add some kind of crunchy sugar topping or streusel for a texture contrast.
Made these for easter brunch — tripled the recipe, came out fine. People loved ’em — got a ton of compliments, so many I had to stop by to say thanks. So, thanks!
Made these yesterday..have two left..I used vanilla yogurt and had to add a bit of water to thin batter out..I also agree these are the best..So moist and yummy..Thanks
What can I do to keep muffins from getting sticky on top?
That seems to happen when they’re wrapped, but not when they’re kept uncovered. Of course, if uncovered, they’ll dry out more quickly.
These are the best bb muffins I’ve ever made…no kidding! I used the full fat plain yogurt & they were so good that my hubby & I made utter pigs of ourselves, so thanks!
I just made these with ricotta (I had some I needed to use up) instead of sour cream/yogurt and they turned out great! Thanks!
After reading a book called Henry In Love to my little ones which had a fun illustration of a very BLUE blueberry muffin I thought I would add just a touch of blue food coloring to the batter. Turned my back to talk to the 5YO and the 3YO added red. So we ate the most Perfect PINK Blueberry Muffins! Have printed out the recipe and can’t wait to make again. Thank you!
This amount made six jumbo muffins perfectly. I lowered the oven temp as I am past the altitude threshold for baking, and lowered the time as well. Tender crumb, not too sweet. I appreciated the weights in the recipe and will make these again. Thanks! I hate blueberry muffins that are cloyingly sweet, so these were a treat. I might actually reduce the sugar next time though.
I had a huggge amount of blueberries in my fridge and i guess i am lucky that i found this recipe. I just made these and they turned out great. I have already eaten half of them , i dont think i’ll leave any for my husband.:D. Thanks for such a great and easy recipe ..!!!
I just made these a few hours ago and they are delish! The only thing I changed was I added 1/2 tsp of lemon extract for extra lemon burstiness and a few more blueberries because they are my favorite berry. I also added a quick strudle topping for some extra sweetness. I didn’t have any Greek style yogert but I will pick some up next time. These smelled amazing the oven and tasted even better. I have finally found my bbm recipe!
These are simply the softest, best muffins ever! I have tried so many recipes, but this is the only one that gave me the fluffiest. THANK YOU for sharing the recipe :).
Thank you for sharing this recipe! I’ve been very disappointed with my attempts at blueberry muffins lately, and this recipe was the perfect remedy. The sour cream and lemon zest add just the right amount of richness and zing. And I love that it’s not a super-sweet recipe. A tiny pat of butter, like you said, and it is perfection. Thank you!!
psyched to try them… in the oven right now (little bit adapted) but you are a great jump starter!! :)
Made these yesterday afternoon using Fage 2% and a bit of creme fraiche I had in the fridge. The muffins are delicious.
although this comment is fairly irrelevant at this point, i just wanted to say I COMBINED this recipe and your recipe for raspberry-topped lemon muffins ( http://smittenkitchen.com/2007/05/a-new-muffin-in-town/ ) and they turned out fabulous!
the lemon sugar + the perfect blueberry dough + the mixture of berries made one delicious muffin! plus the raspberry on top was super adorable.
It might be a good idea to spray liners with nonstick spray too — I lost about a fifth of each muffin to the liner. Did this happen to anyone else or am I just doing something wrong? I followed the recipe strictly except I used nonfat Greek style yogurt.
Otherwise, these are fantastic!
These were bar none the BEST blueberry muffins I’ve ever tried!!!!!! Thank you! I used half white and half ww flours, and the kids and I went bonkers. They reheat beautifully too.
I know I might be a few years late on this post but I just saw it and will definitely be trying them this weekend :-)
Quick question… do you think I could make these as mini-muffins? I guess I could just adjust the cook time, right?
Thanks so much for the best recipes and tips!! I love your site and cannot wait for your book!!!
No reason you cannot make them into minis. Not sure of the baking time but I’d start checking at 10 minutes.
Thanks so much!!
I was bit with the bug to make some blueberry muffins last night and with a bit of poking around on Google, found this recipe.
This was the first baking recipe where I used weight instead of volume and I have a feeling that helped with the consistency. I have some feeling that’s why my waffles, despite using the same recipe for weeks, have been off and on. Anyway, these came out very well for me (sans the lemon zest since I didn’t have any) and I appreciate the portion size too.
Great recipe and simple instructions. Thanks a bunch!
I can always count on you to be the “Go To Girl” when I need to bake something. I just pulled them out of the oven and they are absolutely perfect! I used my scale and followed everything down to the last gram. I can’t wait until they are cool enough to sample.
I found this recipe poking around on Pintrest after my boyfriend came home with blueberries (was that a hint?!?) I am trying it with Mountain High Plain Sour cream because that is what we have in the fridge, but if all goes well maybe I will try the sour cream recipe tomorrow night with the rest of the blueberries as I am sure the guys will gobble these up. I have a feeling after tasting the batter that I will need to double this recipe for the fans.
I just wanted to take a moment to thank you for your blog. Your instructions are so clear, concise and easy to follow. I felt like I had someone here in the kitchen walking me through it! I look forward to reading your other posts.
Cheers!
Do you think this would work with the creaming butter and sugar method instead of using a food processor?
Thanks!
After an awful week of recipes gone ugly (have you ever had a soggy meatball? so demoralizing) I went to your blog like a trusted friend. Three successful meals later, I wonder why I ever visit other cooking sites. Yesterday I had a vision of blueberry muffins, crossed my fingers, and jumped for joy when I found these. Every step was just as you described, though I was able to squeeze out a lucky 11th muffin from my batter. The tops are perfectly golden, the muffins so fluffy, and just the right amount of sweetness. It’s refreshing to know that if I do just what you tell me to, I will have something delicious to eat, be proud of, and (maybe) share. Thanks Deb!
Thank you Deb for this wonderful recipe! These blueberry muffins are by far the best homemade ones yet! They are light and fluffy–perfect for breakfast. Thanks again :)
Thanks for this delicious recipe! I used 0% fat Greek yogurt. Loved the flavor. These were our dinner tonight along with a bowl of sliced peaches.
So, you basically just take Cook’s Illustrated recipes and take photos of them while you bake?
Totally! No, I used one as a jumping off point, from where I created what I felt was a better, more usable, blueberry muffin, with better instructions.
I made these last night…with earth balance and organic vanilla yogurt…i died…i died and went to muffin heaven! For years upon years i searched for the perfect recipe- not too dry, nice and moist, fluffy to perfection and this recipe truly is…perfect.
I made these last night for myself and my husband’s breakfast ! I love this recipe ;) it makes such a soft crumbed, sweet/slightly tangy muffins! I sprinkled mine with cinnamon sugar on top for a little crunch and added sweetness, since my blueberry bought from Costco this time was a bit sour :( Thanks for a wonderful recipe!
I made these for my wife the other day and she loved them. The rest of the day was spent doing laundry and taking my kids to day care.
toodles,
mister sir
These muffins were just great. I didn’t have lemon zest, so I used orange zest instead. I also added about 1/4 tsp of vanilla. Very nice flavor addition. Plus after reading how thick your batter was, i added about 2 tbsp. of milk to get to the 3/4 cup of sour cream/yogurt. The batter is still very thick, but it is easier to work with. I can’t wait to make these again. Also, thanks much for halving the original recipe! What a wonderful idea.
Well, well, well. I, like StephanieG, used orange zest as well. These were amazing! Unreal! Deelish! And did wonders to highlight the incredible Maine blueberries that were part of our CSA delivery this week. I’ll make these again and again. They truly are the perfect blueberry muffins.
Makin ones tomorrow ! with a blueberry frosting :D
hey :-) thx for this amazing recipie!
Just took these out of the oven and… delicious! I used frozen blackberries for the blueberries and had to sub a little soy yogurt to the sour cream to get 3/4 cup. The texture is perfect and the 6 year old can’t wait to take one for snack at school tomorrow. This made a dozen muffins for me – not sure how I got 3 extra, but they were most welcome. :)
I made these this afternoon and they’re amazing! Thank you all the way from Perth, Western Australia for this brilliant recipe.
You have the most reliable muffin recipes. I made this one with sour cream instead of yogurt this time and love the tangy quality it adds. Crisp craggy tops too. Didn’t think there was enough but they rise!
I’ve made these again, but taking a leaf from your blueberry yogurt multigrain pancake recipe (which I adore), I used 3/4C white flour, 1/4C rye flour and 1/2C whole wheat flour and they are absolutely AMAZING. Beautiful, complex texture and flavour. My new favourite blueberry muffin!
Thanks again for the inspiration!
Doubled it to pop some in the freezer and used some whole wheat flour. Love these! I actually had lemons for zest this time and it adds so much. I dont think I’ll make it without the lemon zest again! Thanks!
These are terrific! I’m in France and used fromage blanc for the yogurt/sour cream. So good. And my daughter loves that they’re really purple! Thanks!
Can I add bananas in this recipe to make banana-blueberry muffins instead?
These were the best blueberry muffins I’ve ever made, probably the best I’ve ever had. Thank you so much for posting this. Love the yogurt, love the smaller recipe. These were absolutely perfect and I used frozen blueberries and a food processor to beat butter/sugar, etc. since I don’t have a mixer. So impressed.
Made for the first time.
DELICIOUS !!! Used vanilla yogurt without any topping even tho I was tempted to mix a Streusel topping The recipe made 11 muffins. Again, soooo good.
Just made these as I had some blueberries that needed to be used. I put in a full fat yogurt instead of Greek (as that was what I had on hand), and they came out beautifully. The right amount of moisture and sugar. I was a bit cautious as some recipes always tell you to put too much sugar in but this was the right balance. I also do love the fact that you put in weight amount as this is much more precise for me. Perfect muffin and honestly my go-to from now on!
I’ve made these about a half dozen times and they are the best! I have a question I don’t see addressed in the comments yet though. Could you make the dough, portion them out and freeze them to bake individually later? I know you do this with cookies a lot, but I’m not sure if it works the same with muffins. (Yes, I’m trying to find a way to have a fresh, warm muffin every day before work. Who wouldn’t?)
Thank you so much for the recipe. It looks delicious! I will try it this weekend :)
OMG, these really are the best! I used 2/3’s sour cream and 1/3 Greek yoghurt (cleaning out the fridge, lol), otherwise no changes. I love that these weren’t too sweet. I wish I’d doubled the recipe, because they’re already gone.
Whoa – these are so good! Thanks to all for posting tips on freezing the muffins – if I don’t inhale them in the next 24 hours I can have some over time. Liked the comments on using whole wheat flour. I’d like to explore nut flours -I imagine they have more nutritional value than white flour.
These go in my boys’ lunches for school almost every week! They love them. The only changes we make is adding freshly milled whole wheat flour rather than all purpose.
Used this recipe to make Banana Nut Muffins instead (there were no blueberries at the store) and it was awesome. Great idea to include sour cream. Will make again/10.
http://ahungryfox.com/2013/02/02/jesus-joseph-mary-banana-nut-muffins-w-streusel-nut-topping/
So I totally decided to make these at 3:30am in the middle of a Top Chef rerun induced second wind. Alas, in the midst of my excitement, I totally forgot to mix in the blueberries (I remembered while in the bathroom!) but the naked muffins? mini cakes? are freaking awesome.
Update– I made a lemon glaze with lemon zest to top off the Awesomest of Most Awesome nudie muffins. Thank you again for this recipe!
Sincerely,
K’s Stomach
I made these substituting 5 tbsp of unsweetened apple sauce for butter, and they were delicious! Only 3 WW points. One question, though: my muffins stuck to the paper liners in a big way, possibly because of the applesauce– do you have any hints on how to fix that?
Laura — You can spray the liners with a nonstick spray before putting the muffins in, although that might mess with the points value.
Deb, your recipes never fail! I’ve been a subscriber to SK since 2009 and we gave birth at pretty much the same time and in all these years I’ve never had a fail when following SK’s directions. Made these this morning to use up the blueberries in the fridge before they got mushy and they were a HUGE hit. Instead of 9 muffins, and since I only have one muffin pan in my kitchen, I (almost) overfilled the cups on my 6-well muffin tin and sprinkled with a bit of sugar and they all domed beautifully – they looked like the best bakery deluxe muffins. My 3-yr old declared them the most wonderful blueberry muffins she’d ever seen! These are much better than the cake-y muffins that you usually get.
Great recipe! Many of my friends and family love blueberries and blueberry muffins. I made this recipe for a family brunch last weekend, and they were a big hit. This was a new type of recipe for me. I’d made basic muffins before, but they were nothing special. These were so good. I used whole milk Greek yogurt, and the dough was very thick as you mentioned. I was a tiny bit skeptical about how they would turn out. However, I should have known that any recipe I find on your blog would turn out well. The taste was a great balance of sweet blueberries and tangy lemon zest. The texture was amazing. The brunch guests seemed to really enjoy them. About half of them took a second one. There were none left. I am excited to try the recipe again and to try different flavor combinations.
This recipe sounds amazing! Thank you so much for your modifications – I always bake using weight instead of volume, but it’s hard to find recipes with weights. You’ve saved me a huge step!! I cannot WAIT to try these. My toddler is obsessed with muffins, so adding flaxseed and whole wheat flour makes me feel less guilty about indulging her. :) Have a wonderful day!
Did anyone add nuts?
Terrific recipe. I made it with vanilla yogurt because that’s what I had, and it was great. Definitely the thickest muffin dough ever; I added a little water. Thanks so much!
These are in the oven now.
I can not wait for them to finish baking.
Thank you for the recipe and the beautiful blog.
Jodi
I made these with buttermilk because I only had nonfat yogurt. They’re delicious! Perhaps a bit more like cake-like than normal muffins, but who’s going to complain about that?
Do I need to make any changes to the recipe if I am using plain flour, and not all purpose? Perhaps add 1/4th self rising flour instead?
Hi Sarah — What’s the difference between plain flour and all-purpose? Here, they are more or less the same.
Did a smitten kitchen vs hummingbird bakery blueberry muffin taste test this afternoon. SK won on looks and taste. Pat yourself on the back, Deb!
Another winner! I only had 1/2 c. sour cream but also had 2 oz cream cheese left over so I softened it, then blended with the butter and sugar before adding the egg and sour cream. Also used 1/2 whole-wheat flour, 1/2 all-purpose and left out the lemon zest since I didn’t have a lemon on hand and they came out fantastic. The batter filled three mini-loaf pans perfectly. LOVE these.
I had some leftover blueberries that i needed to use yesterday and found this recipe. They lasted all of 15 minutes – my family DEVOURED them! thanks for yet another amazing recipe! I love, love, love your blog and book!
Yummy. I used fat free yogurt and salted butter, plus a pinch of kosher salt. Made 12 in a mini-bundt pan. (I don’t have a muffin pan) Only four left, despite temptation.
I tried this with Greek yogurt! Very good… want to try it one more time with regular…can’t wait! Yum!
Great recipe. Made them for a brunch this morning. Was nervous about the 9 to 10 amount, so I decided to make mini muffins. FYI – this recipe makes 24 perfectly sized mini muffins. Used tiny little boreal frozen blueberries and they turned out perfectly. My husband said, “Can we replace the blueberries with mini chocolate chips next time?” Danger ahead, Will Robinson. I could snack on these blueberry muffins all day, but chocolate instead… dangerous! Deb, thanks for the brilliant recipe once again. It truly is perfect the blueberry muffin.
These look delicious! I made these today with a few alterations, but hope they turn out craggy and lightly browned like depicted.
I used 3.9 oz individual serving of unsweetened applesauce, reduced the sugar to 1/4 cup of brown sugar, omitted the salt because I used salted butter, used organic nonfat Greek yogurt, omitted the lemon ( didn’t feel like zesting today) and used almost 3/4 tsp pumpkin pie spice (couldn’t find the cinnamon. One daughter wanted blueberry muffins, the other raspberry so I used 1/2 cup ( frozen) of each. The batter tasted perfect! It was just barely sweet, and I could tell they would bake up great. :)
On a last minute whim I decided to make an impromptu streusal topping the kids could help me sprinkle on the muffins. I used 1/4 cup of brown sugar, some w/w flour, 3 tsp butter, a little more pumpkin pie spice (about 1/2 tsp), and some leftover whole grain pancake mix (1/2-2/3 cup of the flours combined).
OMG these turned out scrumptious! I ate three hot from the pan! The batter I made filled twelve muffin cups 2/3 full. They had nice rounded tops when I first pulled them from the oven (16-17 mins) but I decided to cook them 1-2 minutes more. They deflated a lil bit but were still incredible, like the best homemade crumb cake ever, super moist, but came easily out of my nonstick muffin pan. I use a thin coating of crisco shortening for best results with turning out muffins and bread. The tartness of the raspberries and soft moist crumb of these muffins were perfectly balanced by the texture and sweetness of the streusal topping.
I am very very happy with these. Thanks SK for such an amazing recipe!
Deb,
Can you please answer 374-Julia comment. I had the same thing happen as Julia. The muffins were very dense. The only thing I can think of is that I over mixed but even if I did it was not very much. I have never made muffins before this recipe and they came out nothing like the texture I am used to seeing in a bakery. There were more like scones if anything. I was thinking of making them again this week but I am not sure what changes I should make?
Thanks,
Anna
I’d say that these are a teensy bit more scone-like (heavier and rich) than your average muffin, but they shouldn’t be excessively so (that doesn’t sound right). You might prefer more liquid (or yogurt) for a softer batter, but with a softer batter, there is more risk of blueberries sinking.
This recipe was awesome. Easy to make but it surprisingly produces a complex taste with heartier texture. I like the butter over oil in a muffin recipe. I tripled the batch for my large family, so I had to use a combination of vanilla and mango yogurts with a little buttermilk to finish off the correct amount. Fresh frozen blueberries were what I had on hand. Then I also threw in a 1/2 cup of fresh ground flax seed for the extra health benefits. My family loved them!
I made these yesterday with fresh blueberries and they came out splendid! I altered baking time and temperature slightly because I used a bigger six-muffin pan instead, and it still worked. Thank you so much for sharing this excellent recipe!
Jonesing for muffins, I busted these out yesterday with little fanfare and great success. I went halvies with ricotta and yogurt. The muffin pan went missing, so I just made 1 giant muffin in a pie pan, and it worked like a charm. mmm… muffin pie… Thanks for a simple, delicious recipe!
I found this recipe this morning-I always love the pictures you post as they are so inspiring. My house smells wonderful at the moment. Thanks for what you do–
V~
What a wonderful recipe! I used both blueberries and blackberries with great success. Thank you!
Doubled them with 2 granny smith apples instead of blueberries, cinn instead of lemon zest. YUM! 2 cups white flour, 1 cup whole wheat. Great!
The muffins weren’t very sweet – i prefer a sweeter blueberry muffin… they were light and fluffy… just kinda bland
Made these with red currants instead of blueberries (bumper crop this year!), delicious! Doubled the fruit and they’re so moist and sweet until you hit a lovely tart red currant. Fabulous.
Look delicious! Would I be able to make the batter overnight and bake in the morning?
Grace — I don’t usually recommend making cake and muffin batters in advance because the leaveners start working after they’re mixed and you’re not going to get as good of a dome if you wait too long.
These are indeed perfect. A few notes: I upped the berries to 1 cup (because really why not?) and in the future might even add a few handfuls more. My batter also made a full dozen, even though I was filling my standard-size tins up almost to the brim. Anyway, they came out great. I decided to try these after being very disappointed with Martha Stewart’s blueberry muffin recipe, which resulted in very dry, overly cakey muffins. I’ll be keeping this one. Thanks, Deb!
I made these exactly as written except for substituting nonfat Greek yogurt for full-fat. They were hands-down the most wonderful muffins I’ve ever made: not too sweet, with a tender, almost airy crumb and burnished domed tops. Thank you for the love and work you put into sharing your recipes with others. The world is a better place because of you!
I made these the other night with my daughter. I didn’t have enough sour cream so used some homemade Vietnamese yogurt in addition. They are by far the best blueberry muffins I have ever eaten! My daughter (who is 2) could not wait for them to bake! We will definitely be making these again. Soon.
Ok! So I made them “healthier” by using organic lemon, white whole wheat flour, organic cane sugar and organic butter. Still pretty good! And, ahem, healthier…
Made these tonight. Super easy and delicious, particularly with wild Quebec blueberries. They were a little overcooked at 20 minutes. start checking the oven at 15.
Worked a treat. Found you by Google, and that seems like good luck. Will try your other recipes now. Mine rose beautifully, used 2% Greek yoghurt.
We made these again with apples (3 this time in a double batch) and cinn, instead of the blueberries and lemon. Sooo good, sooo simple. Thanks!
Just made these yummy muffins and can’t stop eating them. I was a little short on the sour cream so I added ricotta to make up the difference. These are the BEST muffins I have ever made. My husband, who doesn’t usually have more than one is on his 4th! I was going to make these for our 2 granddaughters today for after their soccer games, but I will be bringing less than I had planned. Thanks for sharing all your WONDERFUL recipes; you never disappoint. I am going to make your applesauce cake tomorrow.
These blueberry muffins are easy to make and very delicious.
Mine did not work out as well as I hoped. I think something went wrong with the texture. In the prep, it says that the texture should be quite thick, however mine was quite ‘liquidy’ and not as thick as I wanted. Do you think this might be because I used plain yogurt and not cream? But I must say they did taste good, my colleagues and boyfriend were still very happy with the end result!
Charlotte — If you used yogurt, not cream, it could end up even thicker. Is there no chance that an ingredient was left out?
I have made probably 50 different blueberry muffin recipes (no joke!) and this one is far and away my favorite. Th name doesn’t lie, these are simply perfect.
I just made them and this is one of the best blueberry muffins I’ve ever made. I need them for the weekend so I decided to freeze them. I don’t have the time to make them then. I decided I should taste them before putting them out (ha) and the are so good….
Well, apparently ’tis the season for blueberry muffins! I, too, just made these and was delighted. Perfect and thank you!
It’s late at night and i just made these to live out a pregnancy craving before bed- and boy did they hit the spot! So divine and amazing! I ate 3 in 3 seconds! Another great post, smitten! I can always trust your taste to be just like mine! Thanks!
Hello can I substitute the blueberries with cut up strawberries?
fabulous! made mini-muffins and baked for 10-11 minutes.
It’s AMAZING what a teaspoon of vanilla does to this recipe. I make it egg-free, using flaxseed, and the batter is incredible. I could just eat it all. not really but… yeah.
After yesterday’s dulce de lechwe fail, I made these and they turned out wonderfully. I used sour cream and an organic lemon for the zest, which I think had more flavor than a light yellow lemon. I have to say though, I filled my muffin tin to the top and got 11 muffins. Deb, I have never had this happen before, but mine are prettier than yours. I honestly think it is the Kansas weather right now. I should go bake bread, I bet it would be glorious.
Deb, these are delicious! I made them last weekend with a friend who requested blueberry muffins to go along with our brunch. I made the mistake of only taking one home (it fit so perfectly in my half pint mason jar…) and my boyfriend thought it was for him! I now have everything laid out so I can mix & bake in the morning before work. Here’s hoping there are still a few left when I get home tomorrow. Thanks for another winner!
I just wanted to let you know that this has become our Saturday morning ritual and if there are no blueberry muffins my husband will whine cutely for them. I use a tiny bit more sugar and a whole bunch of rind, and they are amazing.
Just made a double-batch of these and used a cup of whole wheat flour in place of one of the cups of white, and it didn’t make any real difference to the texture. These have been my go-to muffins since they were first posted here.
OMG – these were amazing! I love the texture! The only yogurt I had on hand was greek honey yogurt, so I reduced the sugar to 1/3 cup. Also added pecans and a little fresh rosemary. Mmm good breakfast, but trying not to eat the whole pan! Quick…leftovers into the freezer!
These are now a favorite at our house. I make them according to the recipe but add a bit more sugar and a couple squeezes of lemon juice into the yogurt. Thanks for a awesome recipe
This weekend I made some cross between these and the muffins in your cookbook, which is to say that I made the cookbook recipe and added blueberries but the two recipes look pretty similar. They were amazing. To quote the boyfriend, “blueberry muffins are my favorite thing.”
These are LITERALLY the BEST blueberry muffins I have ever had in my life!! I lost the recipe, and wanted to make them today, so for 45 minutes I searched in Google to find the recipe again! So glad I did! I am sharing your page with everyone!!
These are indeed perfect! Sour cream is my new favorite fluffifier. I was a bit surprised at the baking time, though–25 to 30 at 375 degrees seemed like a lot, and mine were pretty much ready around 16 or 17 minutes (I think my altitude is like 400 ft or something). Is there something important about baking them longer?
These were divine, and got rave reviews from my family, I, too, however, had them get done in about 17 minutes, was glad I checked early, I do have my moms old vintage aluminum muffinaire tins that I used, maybe they are a little smaller in size? then the ones you use…..thanks so much, blueberry muffins are our favorite muffin, and this will be my keeper from here on out, have a great day….
The PERFECT blueberry muffin!! The last muffin eaten three days later was just as good as the first. Thanks!!
I’m sorry to say I made these muffins and they were too chewy. I was excited to see a recipe without milk and one that used Greek yogurt (I used full fat Greek) but they were honestly not good. I don’t think I will make them again.
Deb, these have been a go-to for me for a while, but I recently tried them with browned butter and a pinch of turbinado sugar on top and they became pretty much mind-blowing. Hooray for end-of-summer baking!
These look amazing. I’m trying to make things that I can also feed to my one year old, so I was wondering if you have recommendations on a substitute for the sugar? Or if it will work if I reduce the amount? Thanks so much!
My 8 y.o. daughter made these with very little support from me! Easy and delicious – she was so proud to make something so yummy!
I loved these muffins! Mine didn’t come out golden but were delicious nonetheless. I suggest cooking for longer if you want it to be golden brown.
Recently our supermarkets in this area featured buy one box blueberries, get the second box free. So I am baking these muffins today in the middle of winter. I have made these many times before, and find these muffins freeze well. Looking forward to a ready to heat treat in my freezer over the next few weeks. Yum. Thanks for the recipe. (A tasty way to use the berries and yogurt hanging in my fridge.) (And I double the batch which yields 24 muffins for me.)
Yummy base recipe! I got a haul of grapefruit a couple of weeks ago (8 bags of giants), and so I made the grapefruit yogurt loaf, but then also made grapefruit cookies from your slice-and-bake recipe and now have made grapefruit poppyseed muffins off of this recipe. So delicious — thanks!
Just made these this morning for breakfast and was happy to find a noble purpose for a 1/2 cup of sour cream left over in fridge mixed with some greek yogurt. Used mineola orange zest since that was what I had on hand and frozen blueberries. Rave reviews from husband and toddler. A nice warm treat for a chilly march morning.
Doubled it… subbed in a kid container of applesauce for 2T of butter and a cup of wheat flour for white. LOVE this recipe! Dont skip the zest, it adds so much.
My son has been asking for green muffins recently. We’ve made these many times, but today I tried blending some frozen spinach in with the yogurt. They are green and they are fabulous!
This recipe has made several repeat performances in my household. I love that the ingredients are listed by weight. I reduced the amount of sugar from 100 to 85 g. No one missed it. Have also used orange zest instead of lemon when that is what I had on hand. Looking forward to trying with fresh blueberries instead of frozen once summer gets here.
Mmmh. Made these today and ate four of them right away.
Ha! Once again, you and i have zeroed in on the same recipe for the best possible version of whatever! Been making these for years! I actually make the full recipe and use the sour cream, which makes them completely dreamy. And i do freeze the leftovers and reheat in the oven (or toaster over) and they are perfect. I also like to sprinkle a little sugar on top to give them a bit of a crust. And yes, the CI “classic” recipes do cost more, which vexes me, but sometimes if you Google the recipe you can get it that way.
HELLO ! I WAS JUST WONDERING IF I CAN USE BLUEBERRY FILLING OR CANNED BLUEBERRIES INSTEAD OF FRESH BLUEBERRIES. IT IS REALLY HARD TO FIND THEM WHERE IM FROM. THANKS!
Truly one of the best muffin recipes EVER. I make a big batch once a month for the freezer – perfect grab and go (30 sec. in the microwave) snack for the hubby and kid. Fresh out of the oven? fabulous.
Daphne — I’ve never tried it with canned or already-sweetened blueberries so I can’t say for sure. It would add wetness and sweetness, it may not ruin the muffins but it would throw off the original structure.
hm, i finally got around to making these and they didn’t turn out “perfect” for some reason. i mixed the batter as little as i could, but the batter still got very sticky/glutenous, and the muffins are kind of doughy as a result. they seem sort of biscuit-like, not muffin-like.
also, i used my frozen from fresh farmers market blueberries and it made the batter even more difficult to handle. it was cold and somewhat solid, as well as glutenous and doughy. maybe it would work better with frozen wild blueberries from the store, since they are much smaller and less like adding ice cubes to the batter?
i don’t want to give up on this since almost everything i’ve ever made here has been awesome. plus, you do call them perfect…
I love Smitten Kitchen ~ thank you for all of the wonderful recipes. I was underwhelmed with this one though – it was just average to me. I think it needs to be sweeter, have more blueberries and lemon flavor and perhaps some kind of strusel topping? I sprinkled mine with turbinado sugar, which added a lovely crunch and sweetness. Will probably not make again.
Yes, perfect–especially when you decide to put more than 3/4 cup of big, fresh blueberries in. I used sour cream instead of yogurt. Pleasantly surprised that I ended up with a dozen. In the process of mixing the dough, I got a little scared with how dry and thick it was but turned out super light and fluffy.
I might try subbing half of the all purpose flour for whole wheat to give it a little heft and act like I’m making an effort to be more health conscious. And a streusel/crumble topping on these would be fantastic.
I made these muffins yesterday and was happy with them. I’d definitely make the recipe again but the one thing I would change next time is up the sugar a bit – they weren’t quite sweet enough for our taste. I also might sprinkle some “sugar in the raw” on top of the batter to add that sweetness and crunch. I used a regular Dannon plain yogurt cup and fresh blueberries – I think the yogurt provides a perfect moistness.
This last round (using sour cream) turned out somewhat biscuity for me too. That was still good for the one I ate fresh from the oven, but after sitting overnight they got quite heavy and the one I ate this morning is kinda sitting like a stone in my stomach. Things I may have done wrong: didn’t sift the dry ingredients, just mixed them in a separate bowl and then poured that in thirds into the stand mixer; general over-mixing; did not let the muffins fully cool before packing them away. I still have a lot of blueberries so I may attempt this again over the weekend.
I made these today. They disappeared minutes after taking them out of the oven I substituted corn meal for 1/2 cup flour and they were crunchy and fabulous. Will definitely make again. Thanks!
These are incredible! I used a slightly sweetened lemon yogurt instead of the plain so reduced the sugar but kept the zest. I also used wild blueberries, smaller than most commercially available berries so they fold in without completely squishing or settling. The thickness of the dough was interesting to work with for sure.
They came out really moist and so flavorful.
Fantastic! Really the perfect blueberry muffin. I used yogurt and chopped candied lemon peel instead of zest, which adds an interesting texture.
I just made these, but it made about 12 instead of 9-10 and my cups are quite full! Still baking…but I’m excited to have these for breakfast this week.
Hi :)) made these 5 times this weekend. Huge hit. Doubled the salt, added a splash of buttermilk as the sour cream was super dense. Doubled lemon zest. Bought new cookbook over the weekend. Huckleberry. In there she says she always doubles the vanilla and the salt. So I’ve been doing that and I have to say it works! Thank you again for another great recipe. I have your cookbook and use it all the time. Making your artichoke dip today as well xox
Made these today using nonfat plain Greek yogurt instead of sour cream, 3/4 tsp. salt, and 1/2 tsp. vanilla (still kept the lemon zest though). I got 10 tasty and tender muffins. The only thing I’ll do differently next time I make them (because this recipe is a keeper) will be to sprinkle a little sugar on the tops. The muffins themselves aren’t super sweet, but upping the sugar content in them would be too much.
I subbed whole milk, plus a squeeze of fresh lemon juice, for the yogurt/sour cream. Used frozen wild blueberries instead of fresh. Perfection – ideal crumb and sweetness! I ate two of them straight from the oven and my family promptly devoured the rest. Your recipes are always delicious. Thank you!
Deb,
I have a muffin question. The first time I made these they were as a hard as a rock. It took me a while to figure out that I over mixed the batter. Now I am not sure how to go about the batter. I cannot over mix it but if I lightly mix until I can no longer see the flour, there are flour balls in the batter and when this bakes people get a mouthful of flour when then bite into the muffin. Any thoughts?
Thanks,
Anna
Anna — I vote for mixing until the flour just disappears, i.e. there’s no loose/dry flour left. This muffin has a firm, craggy lid, very liftable. I love it, but it might not be for everyone.
You could try sifting the flour over the batter. Then, fold into the batter using either a spatula or gently and slowly use a whisk to FOLD the flour into the batter until just combined. If the batter gets too heavy, switch to a spatula and continue gently folding the flour into the batter until just combined. This didn’t take me more than 2 minutes. I find as long as I’m gentle with the folding, a few extra folds to get out any big lumps of flour won’t kill the batter.
So good! I wanted to use up some sour cream & blueberries that had been in the fridge awhile and this was the perfect recipe. I had to give some to my neighbors & freeze a few, to avoid overindulging! Can’t wait to make them again & experiment with whole wheat pastry flour. Thanks Deb!
These were insanely easy to make. Used Nancy’s low-fat yogurt and loved that consistency. I realized I don’t own a grater for the lemon zest as the recipe was already underway so after a mini panic attack I decided to just squeeze some lemon juice in there and see what happens. I think it turned out alright! Can taste a bit of it. Not sure if my muffin tin is smaller, but I was able to fit the batter in all 12 holes WITH some to spare. But then when they came out they didn’t have “muffin tops” so I don’t think I filled them quite high enough to the ideal sweet spot anyway. Thanks Deb!
Lemon zest will yield a more intense lemon flavor without affecting the batter.
The lemon juice may have affected the pH of the batter. I found this discussion by Molly Yey, as she tried to create a hibiscus cake, interesting:
http://mynameisyeh.com/mynameisyeh/2017/6/coconut-rose-cake?rq=hibiscus%20cake
She recommends Harold McGee’s “On Food and Cooking The Science and Lore of the Kitchen”
I recently acquired a lemon zester aka micro planer. This is the second time I’ve bought one and Oh My Goodness! I had forgotten how much easier it makes the zesting process. I would encourage you to buy one before you try to grate the zest again, it will change your life.
I won’t single anyone out, but can people (on this recipe but also on food blogs in general) please stop leaving long boring comments about how they made this recipe “except” for about a dozen substitutions? If you really feel that your small tweak to this recipe improved it, please share. But nobody cares that you saw a recipe and used it as a loose guide for your totally different version.
Deb, these look perfectly delicious! My Gma and I recently picked TONS of blueberries at a U-pick farm, and I already made your yummy blueberry galette with them. I think this is next on the list! :) I was thinking about using ricotta instead of sour cream or yogurt, and I’m glad to see others here have had success with it. Yummmm.
Made these this morning with coconut oil instead of butter and they were fantastic! The lid is craggy, but the muffin itself is soft inside. The base recipe would work with many different flavor combinations, I think.
I just made these and oh my gosh they are delicious! I used full fat Greek yogurt instead of sour cream and I love the tangy meets sweet profile of these muffins. Thanks for the recipe!
Love that you include the grams measurements for baking! I picked 10 pounds of fresh berries today and made a little dent in them with these muffins. I expect I will need to make another batch in an hour or two.
Just made them this weekend and they came out gorgeous. Eliminated the lemon zest (didn’t have any), used plain low fat yogurt and my muffins were done at about 20 mins. Love the fact that this recipe uses only 1/2 cup of sugar. Best when eaten the same day, and that’s definitely not hard to do with these yummy muffins!
Just took these out of the oven. They smell DIVINE!
I’m not sure but they taste like something is missing…maybe it’s vanilla? I’m not sure…they’re missing a flavour of some kind…
I just recognize in your first words my exacts thoughts and feelings ! It’s August and I can smell the Fall behind this rainy week end… I woke up this morning and I said to my husband that baking blueberry muffins would be perfect for today.
(Sorry for my english, french is my first language…)
G.
I can’t wait to try these. I actually made your previous recipe last week, but since they were for my daughter’s last day in her preschool classroom, I didn’t taste any (your previous recipe made 12 in my muffin tin…). My daughter said that the “cupcakes” were delicious!
I actually LIKE the measurement for lemon zest. I buy lemons from Trader Joe’s because they are a great buy, but they are on the small side, so I always appreciate actual measurements for zest and juice instead of one lemon, juiced.
How would you adjust for mini muffins?
Less baking time and slightly lower oven temp :) keep ur eyes on the oven
I’d check in halfway through the baking time.
‘kay . . . hub and I have been without A/C since May (and rather enjoying not freezing to death) . . . but the heat and humidity have been to the nth degree of ickiness here in SW Ontario all summer. Today it’s resting at 30C and the 80% humidity is giving us a “feels like” 40C day. Enough already, I haven’t had my oven on in two months . . . and hub picked 20 pounds of blueberries a month ago . . . and I saw this recipe . . . kindly ordered hub to go to the Bulk Barn to get the turbinado sugar . . . AND HOLY FRIJOLE THESE ROCK!~~~~~
Just made these and they are delicious! I doubled the recipe and was able to scoop 19 muffins. Also used 1/2 Greek yogurt and 1/2 sour cream.
My husband said they are better than his mother’s and similar to the famous Jordan Marsh blueberry muffins in Boston.
Will definitely make these again.
Totally agreed with you that blueberry muffins are the most delicious canvas to experiment, forever, with potential improvements! Especially about the amount of berries. This recipe has achieved a very high peak of perfection. Reminds me of what has been my favorite until you posted this, the recipe from the English baker Elizabeth Alston. In her book “Muffins”, published by Harper Collins in the 1990s. I’m so grateful for your always-exploring spirit, sharing with us the yummy results in food-making. And, I wish you fun travels, assuming you take that same spirit along. Portugal was one of my mother’s favorite places!
Sometimes I cut back slightly on the berries and add a peeled chopped peach or nectarine as a little surprise.
These look just lovely, and two thumbs up for the teaspoon of sugar atop each muffin. Are these quite soft and cakey, or more rustic and substantial and texture? Thank you!
These are soft and fluffy!
okay, i have made the CI blueberry muffins from the 2009 annual cookbook, (the one where you use blueberries, but you also make a little blueberry jam to swirl into the muffins just before topping with lemon zest sugar). by the way, it is my favorite cookbook because there is also a great chocolate chip cookie recipe and a great ciabatta recipe in there! i couldn’t imagine ever wanting to re-work that. is this really better? because i’m all for easier, and leaving out the jam step is certainly easier. guess i will have to try this…
Those are my fave too. To make them easier I use blueberry jam instead of the compote to save a step the day of- so delicious.
I made these perfect blueberry muffins a month ago based on the 2010 recipe. Loved the flavor and ease* of the recipe. Looking forward to the updated recipe!
*I made a batch using fresh blueberries. No problems from start to finish. A second batch using frozen blueberries had problems when folded. Maybe it was the metal spoon and the summer heat, but the blueberries got cut up during the folding process. Bizarre occurrence? I’ll stick with fresh blueberries (or thawed).
It’s just the frozen blueberries. They’re much more collapsed once defrosted.
This is my go-to recipe for muffins. I love it with yogurt or sour cream. Full fat Greek yogurt works as well. I am sure adding coarse sugar in top would be a nice addition.
Do you have a calorie count for 1 muffin?
I get 10 muffins from a batches which works out to 212 calories per muffin. If you get 9 then it’s 236 per muffin
I have made these several times with blueberries and they are delicious – but we have a lot of strawberries. Could I use those instead or would that throw off the texture ?
Can this be made into a tea bread?
I haven’t tried it. It might be best to double it first because the yield isn’t particularly large here. But I’m just guessing…
Oops just saw this response about tea bread which I think answers my question! Darn thought I had scoured the comments to see if this had been asked already :)
Oops – me too! Sorry for re-asking
Can these be made wheat-free by substituting almond flour+coconut flour?
I haven’t tested these with gluten-free flours. If that mix has worked well for you in other recipes, definitely try it here. I generally use a gluten-free baking flour mix (either King Arthur or Cup4Cup) as my first stop when trying to make a baked good gluten-free thought.
What if you don’t have sour cream or yogurt but do have buttermilk?
I just subbed half the sour cream for soured half n half and they came out DIVINE so buttermilk would prob work really well!
I’ve made those muffins TWICE this week for my family and friends we’re IN LOVE WITH THE RECIPE!!!!! I just have a tiny suggestion – how about posting a strusel topping for those muffins? I think it’ll make them even more delicious :)
There is nothing more ‘delicious’ than that cute ‘muffin’ in her high chair. Aka ‘the boss’. Really! On the other hand, I’ve got some plans for the 9 gallons of blueberries we freeze every year.
Can I substitute creme fraiche for the yogurt/sour cream? Don’t know what I would do without your website!
Yes, and it would be luxurious.
I’ve used creme fraiche instead of yogurt because I didn’t have enough yogurt. It is decadently luxurious and delicious but it yields a much much richer muffin. I was surprised, I found I preferred full fat greek yogurt or half fat greek yogurt to creme fraiche.
“then the rest of the raw on a rack.”
Do you mean “rest of the day on a rack”?
D’oh! I meant “the rest of the WAY on a rack.” Now fixed. Thanks for the heads up.
Can I use veg oil instead of butter?? Thanks! Looks so yummie!!!
Yes, absolutely.
Hi, I love all of your recipes and your funny comments, but, could you please make it a little bit easier to print your new recipes? (On one page please.) I have your book, but it doesn’t have all of your recipes and certainly not the new ones. Please!
I haven’t made this one, but I certainly will.
There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template.
These were AMAZING. My kids devoured them and my husband said that it was close to a Jordan Marsh muffin (a big compliment). I baked for 22 minutes, used 1/2 a teaspoon of turbinado sugar, and FYI, 3/4 cup of sour cream weighed 170 g.
The butter is melted?
Yes.
Can I freeze them?
Absolutely! I made this, baked half. The other half of the batter I spooned into a silicon muffin tin, topped with sugar, and placed in the freezer. After at least six hours, I popped the frozen muffins out, placed them into a ziplock bag and left them in the freezer. If you don’t have a silicon muffin tin, I suggest you buy one as it made this task much easier for me. If using an aluminum muffin tin, I suggest you use muffin liners otherwise they stick to the pan, I couldn’t get them out. I haven’t had to worry about freezer burn because they aren’t in their long enough.
To bake, you can either place them in muffin liners or my favorite way is to coat lightly with room temperature butter and place them in the muffin tin. I bake them for 25 minutes at 400. Let cool 10 minutes in pan. Serve.
Can you bake them and then freeze them wrapping them in tinfoil ?
Can you bake them and then freeze them wrapping them in tinfoil ?
Also I just made them exactly as instructed except I subbed 1/2 cup whole wheat barley flour. They don’t look as nice as Deb’s but they smell good. Mine didn’t seem to blend as good even though it was like cookie dough batter ?
Yes! I do this with these muffins but I wrap them in cling wrap, I think it keeps the air in better.
Have you tried the Jordan Marsh blueberry muffin recipe where you mash some berries and fold that into the batter? It’s supposed to keep them from drying out. That is a favorite.
Yes, those were the first I made because they’d been so often recommended and maybe one of the duds? Well, obviously they were good but I found the berries a little sink-y and the whole thing too cake-ish and soft. Perhaps my own error.
If we do try the coriander and nutmeg version, can you let us know how much of each? thanks!
I used half the amounts in this recipe (1/4 teaspoon ground coriander, 1/8 teaspoon ground or freshly grated nutmeg), because I was nervous. It was very subtle and you could probably use the whole amounts if you’re not too nervous. Don’t use the lemon if using this; I think it would be clashy.
Yum. I made these as directed – they are delicious! The recipe is not fussy, doesn’t take too many bowls, and seems as if it would be pretty forgiving as well. I was tempted to make 10, because I had enough – but went for a high 9 instead. They were quite brown at 25 minutes – but they’re so tasty! Thanks for a great recipe!
Love these updates, mainly the addition of more berries! This has been my go-to recipe since I read the older version, and my own updates have been:
scant 1/2 cup sugar (with entire 1/2 I find it too sweet)
Addition of rosemary (approx. 1/2 tsp.) at beginning of recipe
sub for part or all of butter with banana and vegetable oil (I just find it easier to work with when making muffins last minute)
sprinkle tops with a brown sugar/oat or brown sugar/dried unsweetened coconut mixture (I never have turbinado sugar anyway)
Hi Deb, any suggestions for using this batter to make a loaf instead of muffins?
I’ve doubled the recipe and baked it in a 9×13″ pan. It was perfect. I just cooked it a little longer – probably 45 minutes or so. Just keep an eye on it.
I’ve been making these for several months (my 17-month old loves them!) and putting in about twice the amount of fruit and sprinkling turbinado on top (because what’s better than “more” and “crunchy”?) all along – apparently great minds think alike! I’ve also made a couple substitutions from time to time – my favorite non-blueberry version subs in chopped sweet cherries and 1 tsp almond flavoring (no lemon zest). Raspberry and vanilla are good, as well, but don’t pop like the cherry/almond does. I’ve also been using white whole wheat flour either in whole or in part, so that I can pretend these are healthy. The richness of almond flavoring balances the wheat-y-ness, to some extent.
I seem to remember a recipe saying to roll the blueberries in flour before adding to batter, is there a reason to do this?
So they don’t sink, but they don’t sink in this recipe.
Thank you and yes to both: so they don’t sink and that’s not an issue here. Furthermore, some bakers have found that it makes no difference, anyway. Read more here.
Can you make the batter the night before, keep in fridge and bake in morning? Will the batter being cold negatively affect the muffins? Will cooking time be different?
I love baking with my 6 and 2 year old boys and since we finished dinner early, we decided to bake our dessert. Unfortunately, I substituted the 1.5 cups of all purpose flour with 2 cups of whole wheat pastry flour (only thing I had on hand) and used 4 TBS of melted butter instead of 5TBS. It turned out like a cookie- brittle and very crunchy. We still ate a few muffins a la mode, but I really want to get it right the second time (sans kids). What went wrong? I thought when using pastry flour, one is supposed to add more?
Hi, the substitution for wheat flours is always one to one. I find that I sometimes use even a bit less wheat than the recipe calls for in all-purpose because the wheat will add density to both the batter and the finished product. I use wheat nearly exclusively because I mill my flour at home… Don’t typically keep AP flour around. It’s also better to use a scale instead of measuring cups when using wheat flours- you can get solid conversions from King Arthur’s website- because a cup of wheat flour weighs a touch more than AP. That’s why I often use just a bit less.
I’ve made three batches of these in three days – they keep disappearing! Ran out of blueberries so went with frozen raspberries and they were great. Thanks for this no-fail recipe x
Is there a way to print recipes off the new website? I can’t figure it out! Please and thanks.
There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template.
Thank you for the printing shortcut! I’ve been printing your recipes for years and didn’t know this trick. For Mac users it’s Apple Key (Command) + P. Thank you for the amazing recipes – SK is always my first stop when looking for a recipe!
I made as written, with whole milk yogurt. Very good and beautiful. Doubled without a problem.
As soon as I saw this recipe, I knew I had to bake these. Coming originally from Boston, I was raised on Jordan Marsh Blueberry Muffins. These muffins are a perfect combination of “old school ” and the modern day version, not overly sweet, but needs the Turbinado Sugar. Thanks for a simple and delicious recipe!
Yup, perfect – best I’ve ever had. This recipe is a keeper.
For us Europeans I’d like to suggest to add the grams of yoghurt: 3/4c yoghurt is 187,5g which makes for roughly 190g yoghurt.
Thanks, Deb!
Thanks, Fiona, I was also hoping for a weight on the sour cream. I weigh everything anyway, but I hate hate hate measuring gloopy ingredients in cups.
I love this recipe. It’s my go to recipe for blueberry muffins, and they turn out perfect every time.
Came out great. Added 1/2 tsp of vanilla. Great texture and taste. Speinkled brown sugar on top.
Fantastic recipe!
I ran out of baking powder, so I used all baking soda, and it still worked. Topped with brown sugar as I didn’t have turbinado.
Simple, not fussy, and delicious!
Deb, these are indeed the best blueberry muffins I have ever had! Thanks for the great recipe.
I just made these – thank you for the recipe! I really like the crunch of the turbinado sugar on top but found the overall result too sweet for my taste. I think I will skip it next time. Part of the problem might have been my berries – while organic they are not that flavorful and would have benefitted from a good squirt of lemon juice to brighten their flavor. I suppose one would need to up the baking soda to compensate? If anyone has tried this, I am curious. I had to sub 1/4c of whole milk for part of the yoghurt based on what I had to hand, which also reduced the brightness of flavor a bit. I used roughly half white whole wheat flour and that still made for a soft, not overtly “healthy” tasting muffin.
Wow these are good. I added a pinch of nutmeg and a pinch of cinnamon. These muffins are delicious. My new go-to recipe for blueberry muffins!
These were delicious. My daughters, who both claimed they “didn’t like blueberry muffins” ate them up. I couldn’t quite commit to the one teaspoon per muffin and only used half, if that. They were still delicious but I can see how a whole teaspoon would take them over the top. I only had low fat yogurt, which is unusual for me, so used it and they were god at least while warm, we haven’t let them cool yet :) Next time will try full fat.
Made them this morning, they were outrageous. Next time I will double the batter, they disappeared too soon.
Excellent. I had to use frozen blueberries (did not thaw) about 1 1/4 cups. The batter had blue streaks due to using frozen berries. I didn’t top with the raw sugar because I prefer less sweet bakery and I don’t like the crunchy sugar. I used cupcake papers and cooked for 30 min. Next time- I’ll add a little more lemon zest but they were really perfect as is. The frozen blueberries were large and wonderfully sweet and flavorful which I’m sure contributed to the success.
These are amazing! Really truly amazing. Perfect texture, flavor, and that sugar topping. You were right. Thanks for making me fatter. We are down to one. Time to make some more.
Yes indeed. These are pretty good. I cut sugar to 2 tbsp., used oil in place of butter and vanilla yogurt which is partly why I cut the sugar. My be my new muffin recipe for all flavours.
These sound so delicious Deb! I can’t stop buying flats of blueberries at the farmer’s market and freezing them every weekend. I keep thinking… OK these are the last ones… But with recipes like this out there who can resist?
Question for you: Is it possible to bake this in a loaf pan like banana bread? Just alter the baking time maybe? My plan is to slice it up and then freeze it for a friend who just had a baby as an easy one-handed breakfast (or 2am) treat. Peeling off muffin wrappers felt like a step I could eliminate for her. Just curious if this batter would translate or what your guestimate is! Thanks!
I believe you can but haven’t tested it out. Since this only makes 9 muffins, you might be better off doubling it… but again, just guessing here. Btw, I almost never use muffin wrappers — not necessary.
A picky 9 year-old houseguest inspired me to split this batter in half, use vanilla extract instead of lemon, and make half with blueberries, half with chocolate chips. One hour later, there are no muffins left in my house so I think it was a crowd-pleaser all around! (though I still vote “blueberry”)
I keep making these and they disappear too fast. So I decided to up it to 12 muffins and multiply everything by 4/3. Everything came out to easy numbers, except the eggs, 1 1/3 egg. So in that case do I use 1 or 2 or try for 1 1/3?
Also, I went to the Serious Eats link you posted…what do you think about their idea of a dollop of plain dough on the bottom?
I’ve added a dallop of plain dough on the bottom and I enjoyed it. It helped to cushion the blueberries and they burst deliciously on that “pedestal”. Give it a try!
Made this for breakfast this morning. Out of the 11 muffins I made, only 4 are left. I say they were a hit for this family of 4!
This recipe is great! very popular in my meeting. One thing I’d like to note is that my blueberry muffins have blue streaks from the blueberry juice that smeared, funky looking. The geeky-me immediately looked up the reason why (since other times I made blueberry baked goods, the blueberries leave purple-red residues instead of blue). Turns out that the pigment in blueberries turns different colors depending on the pH! Due to the baking soda/powder base combination in the dough, the environment is basic enough to turn the originally reddish/purple juice to blue. I realize that the last times I made blueberry baked goods, the blueberries were initially mixed in lemon juice/sugar, creating directly acidic environment that leave the color pigments purple-red. :) this time, the lemon zest just wasn’t enough acid to battle the baking soda.. just something i found amusing… otherwise great and easy to follow recipe! I think my manager ate 4 muffins in 1 hour. Thanks Deb!
This is a great recipe for people like me, who always make such a mess pouring the more batter-y muffins into the cups. I subbed in 80g whole wheat flour, and made them smaller, 11/batch. Delicious!
I made them with plain, fat free Greek yogurt and came out beautifully.
Followed the recipe exactly as written and they were delicious! Thank you!
Just made these – delicious but way too much sugar on the top! Maybe my sugar was too course, but it did not melt even halfway completely and there are still grains of it falling off the muffin tops after 25 minutes. I sadly don’t want to bring these to work because the sugar looks way too over the top. I’m for indulgence but this seems too much. Will cut down next time.
I made these without the topping (didn’t have course sugar on hand), but with RH gluten free flour.
It gave a very dense, coffee cake like texture and a crunchy top, perhaps partially due to the flour – but is the perfect cross between a muffin and coffee cake.
Loved it and will definitely make it again :)
Finally tried these. Fabulous with Yoplait vanilla Greek yogurt. It made 9 perfectly. I would probably double next time for our family of 8.
You are my absolute favorite. Everything I make from your website turns out completely perfectly, deliciously, and beautifully! Also I love that you explain why things are the way they are. <3
These are indeed the most perfect blueberry muffins – a courageously thick dough turns into a moist muffin that is just delicious. Will make again!
These are, in fact, perfect. And if you’re an idiot like me and forget to add the sugar, the turbinado topping compensates nicely in mini-muffins. While they didn’t rise properly due to the lack of sugar, they still tasted really good. If I’d made big muffins it may not have been enough, though. Unfortunately, sugar-free mini-muffins are really ugly. Normally when I make them, they are pretty as well as delicious.
Luckily I make mini-muffins for the kids to take to school in their lunch boxes.
I adapted this to be vegan and to use my leftover dried cranberries instead of blueberries (is it still the same recipe?! I think so!)
I replaced the egg with 75g ‘aquafaba’ aka the liquid from a can of chickpeas, used Nuttelex-brand butter substitute, and a very thick vegan coconut yoghurt.
I did make a few other changes out of necessity: I replaced half the flour and half the baking powder with self-raising flour; used lime zest instead of lemon; and for the fruit, I soaked my dried cranberries overnight and drained before incorporating as directed for blueberries.
The result was delicious – and fluffy, which I find hard to achieve with vegan baked goods. I usually expect any recipe from a US-based website to be too sweet for my Australian tastes but these were perfect.
A couple of pictures: http://imgur.com/gallery/8bC5C?
I have been using this recipe for years. I hate overly sweet muffins and will normally modify recipes to omit sugar but this one is surprising just right as is. I use sour cream, skip the lemon zest (too much bother) and don’t top with sugar. I was going to suggest increasing the blueberries but I see the recipe has been modified to do this already! I will suggest setting some blueberries aside to add to the mix toward the end of scooping when there inevitably tends to be not enough blueberries left. This batter is nice and thick, perfect for using a small scooper to fill the muffin pans.
Yum! Love the small batch this recipe makes. I used sour cream and used 1 cup whole wheat flour and 1/2 white flour. Kids gobbled them up!
I just made these this morning. The smell is outrageous! Had to make a few changes out of necessity. Used teh 1 1/2 cup blueberries, orange zest as I had no lemon, sour cream and sprinkled the top with light brown sugar as I did not have the raw sugar. OMG! Love the thick texture. Perfectly beautiful and delicious 9 muffins.
I am new to your website and this is the first recipe I’ve tried. Will definitely be doing more cooking from the Smitten Kitchen. Thanks so much.
I’ve been making these for years (fabulous recipe by the way – so wonderful). However I can’t reconcile the cooking time in this version. I automatically put the oven on for 15 minutes as I thought I normally did – but it’s been a few months so I had this recipe open to check all amounts and temps. On checking the timing it says 25-30. I went with 15 anyway, and had to leave them in for an extra 2 mins only. Are you sure the timing isn’t wrong in this update?
As an aside I’ve always added a touch more sugar and a whole lemon rind because I find it extra tangy and delicious that way. In case anyone wants to do the same!
I love adding the sugar on top! It really does make them special. I have been making this recipe forever. Recently I have been playing around with the sugar amount. 1/2 C seems to be ideal. You can do 3/4 of the 1/2 cup but if you try to use only 1/4 cup of sugar they come out dry.
This article confirms that 25% sugar is too little!
http://blog.kingarthurflour.com/2017/01/25/how-to-reduce-sugar-in-muffins/?utm_source=facebook&utm_medium=social&utm_campaign=content
These are delicious! My kids love them. I cut the sugar down a bit and used lemon yogurt. Will definitely make these again! Thanks for sharing the recipe.
Just want to say I made these again today and made some changes. First, I realized halfway through that I was short on flour, so I substituted 1/3 whole wheat flour and there rest AP flour. Then, I had both blueberries and blackberries that needed using, so I doubled the recipe and threw in the blackberries too (prob about 1:2 blackberries to blueberries). The batter got a bit purple from the delicate blackberries but the muffins still came out great! Don’t be afraid to experiment a bit.
I’m all about making finger foods for my 13-month old in bulk, then freezing so I have them on hand. I made 24 mini muffins and 4 regular size (because mom and dad need some for coffee, too). Reduced the sugar a bit, added almond extract, used half white and half whole wheat flour and skipped the sugar on top. They are delish! If I have more time next go-around, I’ll sprinkle some ground-up almonds or walnuts to the tops for crunch.
I made these and they taste absolutely Wonderful. The crumb is fall apart tender, like a muffin ought to be :) I forgot the sprinkle sugar on top bit (wailing baby in the background is distracting) but they came out great even without.
These are delicious!
This is seriously the most amazing blueberry muffin yet! As a true cook (and not much of a baker) I added a little more zest, about two tablespoons of light brown sugar, and vanilla. I also substituted a little yogurt cup of Siggi’s Icelandic blueberry yogurt which was all I had and perfect! Made them last week and they were gone so I just made another batch today! Thanks SK for being my second favorite “SK” ….Stephen Kind being the first😁 Would love to add a picture of my cafe beautiful muffins!
*King
made these and love everything about them — they’re super easy and quick to whip up, you’ll probably already have most of these ingredients in your fridge, and they have a lightness to them…oh and that turbinado sugar topping, well that’s just the cherry on top :)
These are definitely going to be a new go-to. Pinned. Thanks, Deb!
Just pulled a batch of these babies out of the oven and cannot wait to try one! I made a full twelve (although nine would have been better; my son is allergic to eggs so we are, on Dr.’s orders, introducing eggs in baked goods, which are to be portioned into one-twelfths) and reduced the sugar to 1/3 cup and subbed 50% whole wheat flour. The batter still tasted delicious!
At our house we love to sub chobani lemon yogurt for the plain yogurt and throw on a quick lemon glaze instead of the sugar topper. It’s over the top yummy. Thanks for the great recipe, Deb!
Good flavor but after 15 min they had a burned taste on the sides😫. I think next time I’ll do 350 degrees at 15 min or just keep a very watchful eye. Is there a reason why you didn’t put vanilla??
I’ve been making your blueberry muffins for years – is it really not worth making the “jam” with half the blueberries like you used too?
I’m going to try these on Thursday!
These are some darn good muffins. I made a few changes–substituted 1 tbl lemon juice because I didn’t have any lemon zest, used gluten-free flour, and reduced the sugar topping by about half.
Bonus: the baked muffins froze wonderfully. I put the completely-cooled muffins in a zip lock bag and just warm individual muffins in the microwave for 25-30 seconds.
I’ve been looking for a good blueberry muffin recipe for a while now and I think I finally found it! The recipe is fairly plain, which is what I want in a blueberry muffin. I didn’t use the sanding sugar on top just because I had none, and I thought it was still great without it. You could totally jazz it up by adding a streusel topping, use the sugar, or just leave it plain and all would be equally good. Thanks for a great recipe Deb!
I’ve made these in a few variations! Cinnamon chocolate chip (like your sour cream chocolate chip coffee cake – YUM), strawberry, and tonight double chocolate chip. This is now my go-to muffin base. Others with oil instead of butter/sour cream now seem to be too dry. For the double chocolate I added 2oz unsweetened chocolate and 1tsp vanilla with the butter/sugar and then semisweet chips at the end. Still added the turbinado sugar at the end. For the cinnamon version I added 1tsp vanilla and layered the cinnamon sugar like in the coffee cake recipe (but mixed the chocolate chips in with the batter). Thank you for this!!
Yum! Just put them in the oven but replaced blueberries with raspberries and chocolate chips.
Six years on I still love this recipe, although I always get a dozen muffins from it.
Hi and thanks for the recipe, it sounds sooo tasty. I want to make these muffins but dont have blueberries. Can I use raspberries for this recipe?
Thanks in advance.
Monica
Absolutely.
thank you so much!!
This is my favorite blueberry muffin recipe – I’ve made this several times, and every time they’ve baked up like a charm. It’s all about that crunchy sugar lid, so tasty. When in doubt, make a double batch – last time I made a single batch for brunch they were gone in just a few minutes, and guests were asking where the rest of the muffins were!
I made several batches of muffins before but these muffins left me speechless. So moist and full of aroma. I admit i used raspberries, though. Outstanding :)
I’ve made these – I freeze them and take one out in the morning and it’s thawed in time for morning snack. Still tastes great and avoids that sticky top that muffins tend to get (which I hate)
I made these a day ago. They are wonderful! I happened to have blueberry yogurt on hand, so used that instead of plain unsweetened yogurt, and I cut back on the sugar in the recipe. Except for a greenish (?) tinge on the baked muffins they are delicious. Don’t know why blueberry yogurt would turn the muffin to greenish, but I think that might have happened. I also didn’t use the finishing sugar. Another winner by Deb!
This is it. Perfect quick AM muffin recipie. No need to look further. I whisk dry and then wet ingredients in separate bowls the night before, and use 2 cups frozen wild blueberries. Superfast in the AM to whisk in the egg, then gently barely mix in the dry ingredients, then the blueberries. The yogurt comes in a 6 oz container so it’s a snap to throw together tired at night too. My kids prefer them without the sugar on top, so I don’t argue. LOVE the depth of flavor from the coriander, nutmeg, and vanilla from the other website. Deb you might consider posting the amounts of the coriander, nutmeg and vanilla ingredients in your blog. I skip the lemon zest with the variation.
Just made a double recipe (12 muffins and 12 mini muffins) with the following modifications: doubled all ingredients except sugar
used 1/2 cup light brown sugar and 1/4 cup cane sugar
Used sour cream rather than yogurt
Used Bob’s Red Mill stone ground whole wheat pastry flour
Tossed blueberries in flour; folded into batter in three batches
Left off sugar coating per “Boss’s” instructions. (Not missed!)
Baked at 375 for 25 minutes; added mini muffins at 14 minutes
They all came out beautifully. Best I’ve ever had (and I’ve had a boat load of blueberry muffins). The Boss, thankfully, agreed.
Thanks for this terrific recipe!
Really easy! Really good! Made these this morning with frozen cherries, added 1/4 tsp. almond extract and 1/4 tsp. Penzey’s cake spice (cinnamon, star anise, nutmeg, allspice, ginger and cloves). Left out the lemon zest. Also used King Arthur perfect pastry flour blend (tossed the cherries with a bit of the flour). Made 10 muffins and I could have used the 10th one to mound the batter higher. Scant tsp of Demerera sugar on top; any more would’ve been too sweet. The aroma in the kitchen was heavenly. A keeper recipe!
I made these again with fresh blueberries and pretty much following the recipe with a few exceptions (because this recipe is so forgiving!) – flour was a combination of bread flour and whole wheat pastry flour (weighed for more accuracy) and baked in 5 mega-muffin paper cups. The hardest part was making sure the mega-muffins were the same size (I had to weigh each one to be sure, but I already had the kitchen scale out). Came out great – and each serving was like 1-1/2 muffins (just right). Love this recipe!
Tried it this morning and love them! This will become a regular for us.
For any recipe you show on your website, how do we know if it is part of one of your cookbook and which one so we can purchase the one that contains these recipe???
Thanks
Almost every recipe on the site is never in a cookbook. The cookbooks (one came out in 2012, the other will be out this fall) are both 85-90% new material with only a couple favorites from the site.
I just made these and they’re perfect!
Thanks for the recipe.
Saw these on Instagram and had to try them. Since I bake very early in the morning, my family appreciated that I didn’t have to turn on the mixer. Just finished one and they were delicious! Love the topping of sugar in the raw. Thanks!
Perfect Sunday morning breakfast! Appreciated all the notes! Love the lemon zest as well as the modest amount of sugar! My only challenge was getting them out of paper muffin cups…maybe I didn’t let them cool enough before we dove into them? I follow you on Instagram and love your posts and website! This was the first recipe of yours I made and feel like this is the beginning of a beautiful friendship… ;-D
I shop at Costco. This means I often have ingredients needing to be used. This week it was blueberries and sour cream…..woohoo! Tried these first with the single batch, and came back to polish off the sour cream with a double batch before shopping today.
Love this recipe! Not fussy, quick, one bowl, family inhaled them. My only change… I don’t measure the turbinado sugar. I just pinch and sprinkle until there’s a thin top, a big pinch each muffin, no way is it one t. I also used big muffin cups this morning.
I made this and it was divine. I ended up using lime zest because I didn’t have lemon! And whole wheat flour. I used a whole pint of blueberries because I hate measuring, and I used 12 muffin cups. They weren’t huge but they were large enough to use 12. Really really delicious and I want to make more tomorrow already.
These are the best! Usually I don’t have any luck with cupcakes or muffins for some reason but these came out perfect!
Your recipe is pleasantly loaded with blueberries, I like that the batter bakes up light and moist and is super easy to make with minimal cleanup. I would suggest only that you add lemon zest to the sugar on top of the muffin.
Personally, I like to use caster sugar because it creates a better crust for me. I like that you left the previous amount of blueberries. I found using 3/4 cup blueberries without muffin tin liners to work well without blueberries sticking to the cup. I also find that when baked without a liner, the muffin develops a nicer almost crust that I haven’t been able to achieve with liners.
Have you tried this Best Blueberry Muffins from Cook’s Illustrated ? The homemade blueberry jam is an extra step but I thoroughly enjoyed it and forgot about the extra effort.
https://www.cooksillustrated.com/recipes/4736-best-blueberry-muffins?incode=MCSCD00L0&ref=new_search_experience_3
I’ve turned into a muffin junkie on the quest for the ultimate blueberry muffin recipe. I make a batch and freeze the individually so I can enjoy one fresh baked from the oven every morning. I justify this by doing some yoga while the muffin bakes. While it cools for ten minutes out of the oven, I meditate.
I love this recipe….do you think I could convert it to a lemon poppy muffin easily?
I might start with a good plain muffin instead and then add poppy seeds. The fruit here provides so much moisture, to take it away, might be dry.
Thanks!
Just made these. Absolute perfection ! So quick to throw together. I used full fat sour cream. I started checking mine at 18 minutes, and they were finished baking just short of 20 minutes–my oven is a tricky beast but I still recommend checking them early to preserve that delicate crumb they have. Didn’t have turbinado sugar so just used regular granulated sugar sprinkled on top.
I just ate two and am jealously guarding the rest.
Very good! I was going to use fresh blueberries but read I could use frozen and I still had some 2016 berries in my freezer and threw those in instead. I was concerned about thick batter but they turned out great! I used FAGE yogurt because it is high in protein rather than the sour cream. Thanks!
Found our favorite blueberry muffin recipe! Used honey onstead of sugar, reduced heat by 25 and time by three. Wonderful.
I just made these with coconut oil in place of butter, and a duck egg instead of chicken eggs. Un-freaking-believable.
I have a bunch of fuuuunky half n half, and I mixed it 1:1 with the sour cream and this recipe got even better?!?!? it was divine. also don’t skimp on the sugar lid or your girlfriend will bitch even tho it was an accident cuz you couldn’t find the measuring spoon.
These are fabulous! I made them exactly but used the dollop of plain batter on the bottom. The lemony flavor really makes them perfect and yes, the 1 t. turbinado is a must for the crunchy top.
Recently, I started using my Thermapen thermometer to get exact doneness in my baking. I took these out of the oven at 200-205 degrees. Perfectly done. Highly recommend it for baking.
Revisited these for using up all the lovely blueberries in my fridge. Just as good as ever. My co-workers were impressed — especially with the sugar top!
You weren’t kidding…the ate the perfect blueberry muffin! To die for! Thanks for sharing.
I can’t find my muffin pan anywhere! Could I bake this in a round cake pan?
I’d think so. Or a loaf pan!
These are dangerously good! I wish it weren’t so easy to make something so tasty. ;)
I used a pint of blueberries, as I was too lazy to find my kitchen scale, and got a full dozen nice-sized muffins. Baked for 26 minutes to perfection.
I’m keeping them in my freezer and microwaving for 15 seconds when I want one, which works well.
Writing this review with a full mouth. These muffins are amazing and worthy of “the book” (a small, tattered notebook we keep full of our most favourite recipes in the kitchen.) So good.
I followed everything exactly by the weight except:
I used cake/muffin flour because that’s what I had and
I topped with a bit of brown sugar because I didn’t have turbinado
And they turned out amazing. They are the most graciously blueberry-y muffins ever, and could be described more like handfuls of blueberries tenuously held together by sweet, lemon-scented dough. The crispy lid is perfect! Thank you, Deb.
Photo proof: https://www.instagram.com/p/BXZNA1tjWkL/?taken-by=solosaturnalia
In an effort to make this better for someone with diabetes, I used 3/4 cups of whole wheat flour and 1/2 cup white flour, only 1/4 cup of agave syrup, and omitted the sugar on top. Finally, the blueberries were really closer to 2 cups. They were still great!!!
Hi Deb!
I made these and when I mixed in the flour the batter turned out like dough. I could probably use a rolling pin and roll it out it was so thick! It was not possible to mix blueberries into the dough at this point. I ended up pressing the blueberries into the batter once I put the batter (dough) in the muffin pan. I checked the recipe several times to make sure I did not make a mistake on something but I did not. Please let me know where I went wrong. the muffins still came out great but they kind of resemble scone condustency.
Thick is fine — just stir the berries in and it loosens up.
These were really yummy. I did not seem to have any butter so I used coconut oil instead and they came out fabulous !
I’ve made this blueberry muffin recipe 2 days ago and they’re all gone. They’re that delicious! I tried the coriander and nutmeg, instead of the lemon zest, and it really brought out the blueberry flavor. I was wondering if this recipe would work well with diced peaches instead of the blueberries? I bought doughnut peaches on a whim and now have too many to eat. I’ll give it a try and report back.
I love these muffins and have made them many times… but I was wondering if I could make the batter the night before, put in muffin tins, and bake in the morning?
It might be okay but I don’t generally recommend it. The leavener begins working once it is mixed so you might not get the same rise out of it. If I make these the day before I need them, I split them and run them under the broiler or toast them the next day. They’re so good (with butter, of course) that nobody will know or care they’re not fresh.
I’ve been making this recipe for awhile now, and it’s a family favorite. I awoke a bit early to make it for our daughter, whom we’ll drop off at college later today to begin her undergraduate adventures. These are among her favorites, and it occurred to me to thank you for contributing to our family’s traditions and great memories. In difficult times, it’s particularly important to share meals with those we hold dear – and sometimes those with whom we differ.
I have made these twice with Gluten Free Cup 4 Cup flour, followed the directions and they worked perfectly. Once I made them with highbush blueberries and once with wild low bush, both organic and both growing close to my home–the wild low bush blueberries worked better than the high bush which were a bit large. I loved the batter because it is thick and the berries stay where they are folded in! Thank you!!
These are so great. You may have answered this already but how do you recommend storing them?
These are so great. You ma have already answered this but how do you recommend storing these?
I keep them at room temperature, barely covered. I don’t like the way the tops get damp when they’re in a container with a tight lid.
I zested a whole lemon and added the juice of one as well. I also substituted pyure a Stevia Sweetner. So yummy even without the turbinado on top!
By far the best muffin I have ever made.. never mind best blueberry muffin! I ran out of eggs, so added half of a mashed banana as a substitute. The combination of caramalized banana with lemon zest, blueberry and sugar top was actually out of this world delicious. I love that everything turns into a “keeper recipe” from this recipe blog. Thank you!
I was tempted to stop and put the lemon-yogurt mixture in custard cups and bake it.
As a blueberry muffin eater of many decades’ experience, I salute you; you have achieved greatness in synthesizing the best elements of a scattered and diverse corpus. I grew up on Jordan Marsh muffins. In some quarters they are still the gold standard, and these are…
Better.
I used 2% greek yogurt which was so thick, I needed to add some milk. Before I did the batter was more like biscuit dough with dry ingredients that would not mix in, that was even before blueberries! Milk did the trick though. WONDERFUL!
This was an easy recipe for a non-baker like me. So well written that I didn’t make a mistake! Came out great- I’m thrilled.
They are so delicious. We all loved them and now I think they will be part of our lives forever!
I always have problems in all recipes working out what exactly this measurement means – 1 1/2 teaspoons (7 grams). Does it mean one and a half teaspoons or just one half teaspoonful? I chanced it and put one and half teaspoonfuls into mixture. Also my scales didn’t register the 7 gms as I added them altho’ they do show if I’m a gram over when adding flour! Luckily whatever I put in has worked and they look great!
It’s 1.5 teaspoons. I find when I use HTML fractions (i.e. 1½) it doesn’t read well everywhere. I usually try not to use gram measurements that aren’t rounded to the nearest 5 either, but this was so small, I didn’t want to throw the recipe either. In general, in my books, I don’t list grams below 10 for this reason.
I just made the blueberry muffins. I am not a baker but a decent home cook who follows directions well. They were spectacular. I used sour cream, and followed the recipe to a T. (The batter WAS like half set concrete). Used frozen Michigan wild blueberries. Never had a blueberry muffin this good. Thank You!
Hi,
This recipe is amazing- any idea on whether healthier sweeteners can be used in place of the white sugar? Maple Syrup or Coconut Sugar? thanks!
These are the best blueberry muffins! My daughter requests these every year for her birthday treat to bring to her class. She’s today is her seventh birthday, and another successful batch of beautiful blueberry muffins. Thank you Deb!
Hi smittenkitchen,
Thank you for the best recipe ever. I’ve made these SO many times and they truely are the best. One variation that I love and wanted to share: King Aurthur Bread Flour instead of KA All-purpose. I’ve used KA all-purpose and just doesn’t give the same super soft texture (I know all-purpose is supposed to be used for baked goods like muffins, I can’t explain it). And I like a touch of vanilla extract in mine. Oh and 22 minutes lower oven rack is perfect every time.
Made these over the summer and loved them. Do you think it would work to substitute fresh cranberries for the blueberries for the holiday season?
I’ve made these twice, with blueberries and then today, with frozen cranberries. Both were fantastic! I will likely add more lemon zest (or switch it up and use orange) for the cranberry ones next time, for my own tastes. This time, I used a third whole wheat flour and non-fat greek yogurt (thinned out with the lemon juice from the zested lemon) and the substitutions worked great.
Thanks, Deb!
I put a spin on this for day-after-thanksgiving breakfast: Fresh cranberries instead of blueberries, brown sugar instead of white, a pinch of cinammon, with cinnamon-nutmeg streusel topping instead of sugar. They were a hit!
Best blueberry muffins! She’s right about the zest and the turbinado sugar on top! I do that on my banana bread too! Relish! The only blueberry muffin recipe you will ever need!
Hola! Hice esta receta ayer y salió buenísima! No duraron ni un día. Motivo para salir del anonimato y decirte que soy fan de Smitten Kitchen desde Argentina. Gracias por tus recetas!
So amazing and delicious– have made these 4 times!
Made these tonight. They are my family’s favorite muffin. Thank you!
Delicious muffins. How many calories do you think is in one muffin.
Love this recipe (revised version) – just made these last week and came out great. I prefer these to Stella Parks’ Bravetart recipe, which is delicious, but Deb’s taste more tender, and less like a scone, which is what I was looking for.
When using frozen blueberries, do you have a teick for keeping the blueberries from running their color all over the batter? It’s not a problem, I’m just curious if there’s a way to avoid this.
*trick
I made these for my daughters playgroup and they were awesome. Whipped together really fast. Made them exactly as the recipe is written, using whole greek yogurt and frozen wild blueberries. The sugary top was the best part and I liked how the lemon came through.
This is an awesome recipe! I made it with greek yogurt and fresh blueberries, great muffin with a perfect bake, thank you!
I’ve made these four times now: fresh blueberries, sour cream; frozen blueberries, sour cream; frozen blackberries, yogurt; fresh raspberries, yogurt. I think I like yogurt better than sour cream in these as I feel like they are just a smidge moister. The recipe makes 12 muffins in my silicone cups and I eat them over the weekdays at work. They do get a little stale on days 4 & 5, but are still miles better than muffins at Starbucks.
Supermoist and just the right amount of tanginess. Will certainly bake these again!
I’d like to make these to have after my baby is born later this month. Do they freeze well?
I just made these and followed the instructions to a T. They came out quite…spongy? It was a lot denser and drier than I wanted. It also wasn’t as sweet as other blueberry muffins that I’ve made/had. They were okay, but I think they’re far from “perfect”.
I’m going to suggest mixing the sugar that goes on top with more lemon zest. Amazing!
Do you have a similar recipe that adds bran to the muffins?
(PS – I have the Blue Sky bran muffin recipe, but it uses buttermilk & it is not actually the same as the real thing. The ones they sell are heftier; the recipe you have results in a very light muffin, susceptible to falling in the center. They should get more flour perhaps?)
Thank you!
I just made them and they’re absolutely delicious!!!
Made these last night with frozen cranberries in place of blueberries, and 1/4 teaspoon nutmeg and 1/2 teaspoon cardamom (because I misread coriander- I guess my brain just couldn’t believe that could go in muffins). They’re lovely! I upped the sugar by 3 tablespoons to balance the tartness of the cranberries, following the sk meyer lemon & cranberry scone recipe but wish I hadn’t- now they’re so sweet I have to admit they’re really cake and not breakfast.
These are so good!! Made as written. My yogurt of choice is brown cow cream top. I used frozen blueberries. These are going in the rotation for a nice treat.
Is there a way to make these more lemon flavored? Is there a way to add lemon juice?
Sure. You could add a tablespoon or perhaps swap 1 to 2 tablespoons of sour cream or yogurt for lemon juice.
I made these and they are so so so good. Perfect texture, just so good! My go to is your blueberrry scone recipe, but now this is a contender for sure. My sons not quite sure which is his favourite..
OMG these are so good. I made them exactly as above and they are perfect! Used frozen blueberries and was still amazing!
I have made these at home many times. I often use the batter as a base for other fruits and add nuts at times. Today I successfully made a half batch in my RV tiny propane oven. Added some pecans to the ginormous blueberries because… Southerner here. Can’t figure out how to half an egg but the results didn’t seem too different using the whole one for a half recipe. First time I used a silicone mini muffin pan also. Nice that the muffins just slid out. Loving adapting my favorite SK recipes to a limited kitchen. This Deb is crazy about your work.
I flowed your revote exactly and used silicone cups on cookie sheet. The batter filled 13 brimming cups. I’m a little worried a filled them too full.
Hi Deb!
I made these last night and have just eaten one for elevenses – absolutely YUM! Definitely the best blueberry muffins i have made in years… possibly ever. Thanks :)
Every Saturday morning, when my three year old daughter wakes up, the first words out of her mouth are “Lets go make muffins?” So, every week, I’ve tried a different recipe, trying to find a balance between yummy, easy, and stuff I have on hand. I finally cracked open my copy of Smitten Kitchen Everyday and found this beauty at the end of the breakfast section. My biggest validation that it was THE muffin recipe for us was a while after they were done, when my husband came running upstairs yelling “Suzanne! Suzanne!” like there was a fire. “Are you going to remember how to make these again?!” Cause you know, I tend to dabble with my recipes so much that half the time I’m not able to recreate them. This time, I followed the recipe to the letter (well, almost, I used orange zest instead of lemon), and I used my kitchen scale for the first time (which is now how I will do all of my baking forever and ever), so I felt confident telling him yes, these will come out of our oven again one day. Probably next Saturday because they were all gone by bedtime Sunday.
I had an old printed-out version of the recipe from years ago, and then I lost it and went searching the interwebs for it – and today I made the new and improved version. OMG so good. Truly perfect.
I love these muffins. They are now my go to muffin recipe. I change them up every time; I use raspberries or chocolate chips or almonds or orange zest or poppy seeds, they all come out great and freeze very well, though even in the freezer they don’t last long. I always switch the white flour with whole wheat pastry flour and think that technically, you know, these muffins could totally count as health food.
Someday, Deb, you will have to explain how exactly your recipes are so much better than King Arthur Flour or Cooks Illustrated. They have entire companies behind them. You have two small children and a remarkable gift with food. Yet every time, the SmittenKitchen recipe beats any other in terms of taste, easiness, and seriously-I’m-not-spending-$14-for-an-ounce-of-that. (Thrift. I mean thrift.) Thank you for all that you do!
Deb, I am making these muffins for my daughter’s class “breakfast” event and I’m wondering if I can make this batter the night before, so I don’t wake my family at the crack of dawn with banging measuring cups. What do you think?
Deb, I am making these muffins for my daughter’s “class breakfast” and I am wondering if I can make the batter, minus the blueberries, the night before? What do you think? BYW, I’m a Fig Newton fan and love your recipe!!!
Thanks — I wouldn’t. Once that baking soda etc. gets mixed, it’s activated. You could pre-measure and mix the dry ingredients, and the wet even, and just combine them in the morning, plus the blueberries, but I think it will take you all of 5 minutes to mix them right into the bowl so it might not save a lot of time.
Thank you! Also, for my daughter’s 11th birthday I made your Red Velvet Cake recipe (decorated as a Unicorn Cake) and then the cinnamon buns (prepared a day in advance of the “sleepover”. I always give you all the credit for the superb recipe.
These have an amazing texture! I made mine plain, without blueberries, but I followed the rest of the recipe as written, measuring with a scale when weight was given in grams.
This is my go-to for years! When fresh blueberries aren’t in season, I use the frozen wild blueberries from Trader Joe’s. I love that these are not too sweet, but just perfect. Do not omit the lemon, it really makes these sing!
Can this be made in an 8×8-inch square baking pan? About how long would the baking time be? The recipe sounds good, I just don’t like to make muffins.
These are indeed perfect. It’s a perfect recipe: one bowl, truly no fuss. They turn out exactly the same (perfect) every time I make them.
I made these but substituted in a half cup of almond meal for some of the flour and added a quarter teaspoon almond extract. They were awesome and I ate three for dinner.
Brilliant!
Made these for a lazy Saturday breakfast — incredible. As easy as whipping up some pancake batter but no need to stand at the stove flipping and make the house smell like magic. Would call them lemon blueberry muffins.
Thanks for the quick, easy and delicious recipe. I was in a hurry, and made these for friends who dropped in, and badda boom badda bing, superb blueberry muffins! Well actually I used blackberries, as they are the stars of my summer foraging now stocked well in my freezer. Take care and thanks for your generous gifts of good things to make and eat and share!
Ehhh the sour cream gave them a funny off putting tangy taste
Oh my goodness these are the best muffins I have ever made…or eaten! Better than any bakery muffin. Thank you for this amazing recipe! This is absolutely a keeper and I am going to have to control myself from making this every weekend!
I have frozen blueberries which I picked last summer. Can’t wait to try this recipe. I am baking for a large family gathering in 3 weeks…do these freeze well? Love your postings as much as your recipes. Thank you
Just made these muffins with frozen blueberries. Fabulous. I will be bringing them into my office today. They are light and fluffy, not like the kind you buy that are heavy and greasy…which may surprise my office mates.
Hello Deb! Do you have the metric measurement for sour cream/yoghurt? TIA!
About 175 to 180 grams.
Made these again and substituted the blueberries with 2 tablespoons of poppyseeds, zest of 2 lemons, and 2 tablespoons of lemon juice. Also used kefir instead of yogurt. They turned out great!
These were incredible. Thank you for this recipe! I keep craving them to the point that I am definitely going to have to make them again soon.
Hi, I am planning on making a double batch of these for my son’s preschool, but I think I may not have enough flour. If I use, say, half regular AP flour and half cake flour, will that work? I have a lot of cake flour I would like to use up at some point. Also, if using Greek yogurt, instead of regular, do I need to thin with milk? Thank you!
Half cake flour (not leavened) will be fine. Greek yogurt, not thinned, is also fine.
Lordie Lord, recently had to go gluten free, and despite the trauma I made these today for the first time using KAF cup for cup GF flour. I have made these hundreds of times and they are my faves!!! GF isn’t 100% of what these are with AP flour but they are really good!!!!
I made these with KAF Paleo Baking Mix and monkfruit sweetener, though I did splurge with the turn I made sugar topping.
They baked up nicely with the domed top. Not quite the same as using wheat flour or granulated sugar, but for the trade-off of less gluten and carbs, more than acceptable.
Made these today with mostly raspberries and a handful of blueberries. Delicious!
These certainly are perfect! I just made a batch, doubled the recipe and used double cream yogurt (because it’s all I had in the fridge when I spotted some fresh Blueberries that are in season here in South Africa), then stumbled upon this recipe and decided to try it out. If you are a novice Baker don’t be startled by the thickness of the ‘dough’, these muffin’s are magical, soft and tender inside with a sweet crispiness on top, I got 12 xlarge muffins. This will be my go to muffin recipe, thanks :)
These really are perfect. Brought them to a picnic brunch and everyone loved them. I used zest from a whole lemon and the full 255 grams of blueberries and I don’t regret a thing!
Only eat blueberries fresh, never baked in anything. But, I’m won over! And, a little neighbor boy just got his birthday wish granted! I made these following your recipe exactly including the sugar topper 1 tsp. Nirvana! Heavenly! I’ll never malign baked blueberries in anything again! Moist, tasty batter even when raw. Lemon zest is subtle yet critical in this incredibly satisfying muffin. Will make again and again so others can experience why homemade gives new meaning to “Blueberry Muffins”! Thanks a bushel, Deb!
Made these yesterday and shared at an office I volunteer at. Had a few issues, but all in all they were delicious. Less on the sweet side, which was perfect. I went on the higher side with the weighed blueberry amount and maybe it was a little too much. The blueberries that were on the outside of the muffin tended to get a little gummy and in a few cases burnt. Doubled the recipe and I was able to get 20 nice size muffins. Started at 375 but as we’re getting dark too fast I lower to 350. Will definitely make again. Thank you,
These really are the perfect blueberry muffins. Many of my past muffin efforts have been lacklustre but these are delicious. I only had 1/4 cup of yogurt so I had to sub in milk for the rest of the liquid. Still perfect!
Hi Deb- I made these, however the recipe says to melt butter in a bowl; I melted the butter and then followed from there, still producing fantastic muffins but I was a little puzzled. Did I do what you meant?
Never mind, read some comments and found it. Thanks anyway!
So good! I used raspberries and dark chocolate chips because, obviously. I also used self-raising flour (because, I while I desperately wanted to make this, I couldn’t be farnakling around with too many ingredients) and they rose really well. Thanks!
Deb, after a fruitless (haha) search for a good recipe for sour cherry muffins, I decided to go with a muffin recipe I trusted and just sub sour cherries for blueberries. It worked beautifully! This will be my go-to for the abundance of cherries from our little front yard tree. Another winner from the SK archives. Thanks from Colorado!
These were amazing!
I added the zest of 2 lemons because I have a heavy hand with flavor and they were lemony and delicious. Worked great with frozen blueberries, though next time I would use fresh to not dye the whole batter purple.
Thank you Deb! The muffins are still great on the second day, and I can pretend they are healthy with only 1/2 cup of sugar :D
I tried this recipe and added the coriander and nutmeg. I also used buttermilk because I didn’t have any yogurt (and was too lazy to go to the store) so I used buttermilk instead (not quiet the full amount stated for the yogurt). It turned out fantastic and I am sold on the coriander and nutmeg, it does add something to the blueberry flavor. I will be keeping this receipt on our rotation.
Sorry, I forgot to edit the buttermilk sentence and it it redundant. Whoops!
can the turbinado sugar be substituted with brown sugar, without affecting the end result?
It won’t have the same crunch on top.
what is “3/4 cup plain unsweetened yogurt or sour cream” in grams please? thanks so much.
It varies between brands, but around 175 to 180 grams.
These are perfect, truly. I’ve just eaten three, so I know! My son doesn’t like blueberries, so I made a few without, and those are delightful too!
I love yogurt based muffins, so moist! I may even cut the sugar a little next time, but the crunch is perfect and the texture inside is perfect too.
tastes great (crispy on the outside, moist and fluffy on the inside) when freshly baked. i did not spoon the batter neatly onto the holes for a few and those turned out somewhat deformed. the rest which were properly spooned looked good.
It says “cold is fine” for the butter but then later says to melt the butter in a bowl (in the microwave?). I am confused as to whether I am supposed to cream the butter or melt it (and I see comments indicating both are the correct way). Thanks in advance!
I said cold is fine because I didn’t want anyone to presoften it, as most muffins and cakes begin with softened butter.
Thanks for sharing this recipe here. I saw a photograph of these muffins, made by a friend, on Instagram, and haven’t been able to get them out of my head since. Now I’m going to try them too (and buy your book). Thank you!
These are indeed perfect! I made these with powdered buttermilk, subbed about 1/4 of the white flour for whole wheat flour, added a splash of vanilla, and used WAY too many blueberries (I had a lot of berries to use up!). The result was delicious! I also appreciate the easy, one bowl recipe. I was shocked how quickly these came together.
WOW!! FIrst time ever I have cooked perfect muffins, didn’t fall, lovely shape, and the sugar on top (yes a whole teaspoon) is perfect. I am so proud of myself which is hilarious since you did all the work. Thank you SO MUCH.
Thank you for this 1 bowl recipe! My husband threatened to start discarding frozen berries if I never use them (they always disappear into the back of the freezer, never to be seen again), so now I’m on a muffin mission!
I substituted 4T oil for the 5T butter, doubled the salt (because I generally salt my food more than the average bear), doubled the lemon zest (because why not), and increased the berries to 2 cups (even ratios of frozen cranberries and blueberries). My yogurt/sour cream was the labne that I had open. I left off the sugar topping because I generally don’t like sweet things. Despite my tweaks, the resulting muffin was a light, spongy, lemony-berry dream. I found my perfect muffin!
Those muffins are extraordinary ! They can be whipped up and done in less than an hour. I was feeling bored last night at 9pm, played some music and power-walked to the closest Tesco’s in my neighborhood to get demerara sugar (no turbinado sugar there), yoghurt and lemons. What happened next was such easy baking for effortless, diva-like results! Unbelievably good ! And my oven has been running low lately as well, so they were undercooked after 25′. Added 20°C and made them cook for 10 minutes and they came out perfectly warm, moist with jammy pockets of blueberry and an amazing crunchy lid of sugar ! You’ve done it again Deb !
10/10 with rice! (https://www.reddit.com/r/AskReddit/comments/2np694/what_tasty_food_would_be_distusting_if_eaten_over/)
I love these muffins! Recently had triple berry muffins and wonder if I could divide the amount of blueberries and add raspberries? (Don’t want 3 kinds of berries!) If so, any other changes I should make? Thanks. Really love your posts and enjoy trying your recipes!
great recipe!! i absolutely love everything you post!
The house smell amazing tonight! Made these blueberry muffins while watching the boys in blue. Let’s hope for some home rubs! Go dodger blue! #worldseries2018
They look exactly like the picture, made 9 of them! And they taste amazing. No wonder these are her “go to” recipe!
Can you substitute non dairy sour cream for dairy free option?
I’d think it would work.
Thank you so much for sharing this recipe!
I loved it, so moist and delicious!! Can you offer suggestions on how I can tweak this recipe to make banana muffins or chocolate muffins?
I LOVE these and make them at least once a month. Can this be made as a loaf or in a pan and cut into bars or squares?
I am new to Instragram and your blueberry muffins recipe was my first to try and was a total success! I had a new pan for muffin tops that I wanted to try since that is the part of the muffin that I like. I am looking forward to tomorrow to try your idea of putting it under the broiler with butter. I think that is such a great idea. Thank you.
How did your muffin tops work out and how long did you bake them? thanks
Made these to bring to my Thanksgiving host but saved two for us. Made exactly the way the recipe says and “Perfect” was what they were. Love the sugar on top. Another great recipe!
My children was overwhelmed with joy by my/your muffins…just less blueberries in my next batter! Thank you for your passion!
These were absolutely delicious! Although, I did not have plain yogurt or sour cream, I did have a raspberry Siggis yogurt cup, so I used that instead. Since that had some sugar in it, I used 1/3 cup of sugar instead of 1/2 cup. I also used a dash of Trader Joes pumpkin spice (it has cardamom and nutmeg, lemon peel, cinnamon, ginger and cloves.) Thanks!!
Perfection! This recipe worked for me on so many levels! I used up some glee I had in the fridge …I used my own homemade yogurt …and some frozen blueberries I had in the freezer (My SIL is a blueberry grower, so I have copious amount of blueberries in my freezer) I was a bit concerned how stiff the batter was, but everything worked out perfectly! Kudos on a great recipe
Yes, these ARE perfect! Made them yesterday for a husband who loves blueberry muffins. They are terrific. Thanks for yet another winning recipe, Deb!
These are my absolute favorite muffins, and the one treat I’ve made an effort to tweak after we cut out sugars/refined grains. These are perfect exactly how Deb has written them, but I wanted to share my adaptations for anyone else who’s trying to make it gluten-free/refined grain free/sugar free!
My favorite so far is using 4 stevia packets (equaling only around 2-3T regular sugar), and switching the flour to around 2/3 almond flour (130g or so) to 1/3 whole wheat (about 60g), whisking in the almond flour and stirring in whole wheat. I also upped the baking powder and soda slightly. I use a 1/4c ice cream scoop to portion evenly into 6 large size muffins and baked closer to 30 min. If using all almond flour to go gluten-free, I usually bake closer to 35 min (checking at 30 min).
The texture is very moist and the flavor is reminiscent of an almond tart. They aren’t as sweet either, but we are sensitive to sweeteners now and find the blueberries really shine through!
Sometimes, before adding the blueberries, I’ll put a small amount of dough in the bottom of the muffins to keep blueberries from sinking and/or sticking, especially when using all almond flour. These will fall apart a little easier so it helps it hold together.
Thanks, Michelle, for sharing your “tweaks.” These were my all-time favorite bb muffins, but gave up making them when I started the keto diet 4 months ago. I’m going to try your adaptation with the whole wheat flour (still a keto no-no), then do another batch subbing the ww flour with coconut flour. Perhaps this’ll work – we’ll see. Anyway, thanks for the inspiration!
Can you freeze them? If so, how long should I reheat in oven? Thanks.
Just a few minute, maybe 10 mins from frozen. Be sure the oven has preheated before you put them in. Or use a toaster oven, again 5-10 mins from frozen at 350
Thanks! Making them now…
This is The Best blueberry muffin recipe ever. I am the baker for a weekly meeting of AA and not a small number of people claim they have helped them get sober. Thank you!!
The batter is so thick that I was a bit concerned these were going to turn out too dense. I should have had faith; they were perfect! Not too sweet,, nice texture, exploding with blueberries! I used full fat sour cream (is there even any other kind!). My only tip would be to add the blueberries to the mixture BEFORE adding the flour for better integration. The mix is so stiff that the blueberries can get a little mashed up when you try to fold them in.
Thank you for the recipe! I am adding them to my favourites list.
I just made this recipe – so easy and AMAZING!! I didn’t have a muffin tin so I baked it in a loaf pan lined with parchment at 325F for 60 minutes. Soooo good! And the crunch from the turbinado is definitely worth it….
How do these do if make ahead and then freeze them ?
I freeze them all the time and rehearbin the toaster oven to get the tops crisp again. Love pulling out a nice warm muffin in the weekend, no cooking required!
These are the best muffins I’ve ever made and I’ve made a lot of muffins. I used raspberries instead of blueberries and made a second batch with chocolate chunks – delicious.
I made these for a last minute Christmas Day brunch. I’m Jewish but my husband’s family celebrates Christmas. I had no idea what to make, so I made these and your slab frittata. It was a hit! Thank you for helping me out in a pinch!
I ended up snowed in today and had a box of blueberries in the freezer. After making the first batch of muffins, which disappeared in minutes, I made a second batch. Easy and delicious. This will be a go-to at our house!
Hi! Was always looking for that perfect blueberry muffin. But I’m lactase intolerance wud u have any options for me to keep it parave? I wud greatly appreciate you’re help….
I added raspberries and blackberries in addition to the blueberries and wow were these good! Definitely a do-over!
I added raspberries and blackberries in addition to the blueberries and wow were these good! Definitely a do-over!
Amazing blueberry muffins so moist delectable n I swapped it with spelt flour yum !! Thank you smitten kitchen xxxx
Love this recipe! We always have loads of yummy Maine blueberries in our freezer, and they were perfect in this recipe. The muffins are just the right amount of sweetness and top-crunch with a light texture! I wouldn’t change a thing (though I did use scant teaspoons of sugar for the tops)
Love this recipe! We always have loads of yummy Maine blueberries in our freezer, and they were perfect in this recipe. The muffins are just the right amount of sweetness and top-crunch with a light texture! I wouldn’t change a thing (though I did use scant teaspoons of sugar for the tops). [[Hooray – Thanks for making a separate section for “I made this!” There are so many recipe sites where 95% of comments are about how excited they are to make it rather than comments or questions on how to make it or how good it was.]]
Oh wow these are good. I did a mixture of blueberries and raspberries and they turned out fantastic.
This is an amazing and easy recipe! I am a fan of Trader Joe’s reasonably -priced wild blueberries (very tiny) which are perfect for this purpose! I made a batch of 24 mini-muffins and they are delightful! No reason to ever try another blueberry muffin recipe. Thanks again, Smitten Kitchen!
I haven’t had much success with gluten free baking — even using gf recipes. I made these, subbing in gluten free flour (equal parts rice flour, coconut flour, tapioca starch), and got amazing results! Thank you!
Just made these for the first time and they turned out awesome! Thanks so much for such a delicious and simple recipe! :) I’ll definitely be making these again
I make these every week because my five yr old loves them. She prefers the yogurt version to the sour cream and likes them lemony. I like them both ways. Thank you very much for this recipe!
These are the best muffins ever!! Ever since the first time I made them for soccer practice, my partner and kiddo won’t let me make any other kind of muffin. I follow the recipe, using fat free Greek yogurt. I typically use only a quarter teaspoon of sugar on top of each muffin and then wish I had been more generous with it. The sugar adds the perfect crunch to the top. Thank you Deb for such a great easy recipe!
This recipe is great! I double it and throw it in a 9×13 bc I’m lazy! When I double it, I do 1/2 cup flaxseed, 1 cup whole wheat flour and 1 1/2 cup white flour to make it a *teeny* bit healthier. ;) Thanks, for yet another great recipe, Deb!
I made a double batch in mini size and they are flying off the racks! So delicious and a new family favorite for sure.
These made 14 muffins for me when using a cookie scoop that I usually use for making cupcakes. I couldn’t imagine putting more batter in each cup! I didn’t get a great dome, though they did rise nicely and were golden on top after about 22 mins. I found them to be a bit too heavy. And yes, that batter is thick! Confession: I used Ener-G egg replacer for the egg and melted coconut oil instead of butter because I needed vegan muffins. Not sure if this affected results.
And I should add I used a combo of vegan sour cream and coconut yogurt to make the 175 grams.
Absolutely perfect recipe–keep the one bowl recipes coming!
I used 1.5 C fresh strawberries cut up instead of blueberries, and they turned out amazing!
I love this recipe. I used Icelandic Vanilla yogurt instead of sour cream. Very nice substitution
The quest for the perfect berry muffin stops here! Sorry, Ina Garten & Zoe Nathan, Deb’s the clear winner here!! I was pulled out all my ingredients, only to discover that I did not have yogurt. I used 1/4 cup of defrosted buttermilk with outstanding results. The batter is gloriously thick so all the frozen berries (I used a raspberry, blackberry and blue mix from Costco) were suspended throughout. I sprinkled about 1/2 of the recommended turbinado sugar on top.
I could barely wait for them to cool down and then inhaled two.
Thank you!!!
How do you store these? On the counter or in the fridge? I made a batch ahead to have for breakfasts over Shavuot. Otherwise would totally eat them in one go.
I like them stored at room temperature uncovered; you can even leave them in the muffin pan. I know this seems wrong, but I hate to lose the crisp top. Then, as written, I split them and toast them or run them under the broiler on the second day. Or, you can split them and toast them in a skillet with butter, like the griddle guys do.
Delicious! I had to use lime zest but otherwise….
Great recipe, comes together easily and quickly!
I will be such a blueberry muffin snob after this. There will be no desperate eating of store bought after this morning. Just these.
My question is; can these be successfully frozen and reheated?
I have picky eaters at my house; these are all for me.
Thank you for sharing your recipes
So excited to try this… question though, my husband doesn’t enjoy the lemon taste in his blueberry muffins… will these still have a nice flavor if I leave the zest out? Could I maybe substitute vanilla extract instead?
Yes and yes.
Wonderful recipe.
Where is the PRINT option?
There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template.
August and high in the 60s? It’s July here in North Carolina , and it’s the same in August, September and October. Halloween used to be reliably cool here, but these are the days of global warming. (By ‘cool’ I mean highs in the 70s.) I envy you and your comfortable weather!
I’m going to make these muffins. It looks like a good recipe to me, and blueberry muffins are a favorite in my house. I’m a long way from young, so I have tried a lot of recipes of all sorts. One bowl is an admirable attribute.
I also adapted my recipe from Cook’s Illustrated and get rave reviews when I make them.
Why is there no printable recipe? That would certainly be helpful.
There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template.
The blueberry muffins sound so good, but 1/2 C sugar is just too much. And white flour is really a no-no in our home. Any way I can alter the two? I would appreciate it if you could-I never could improvise!
Sounds like you need to find a different website, Judy. Deb has awesome recipes, but probably not what you are looking for in a muffin.
Maybe you’re right. Thank you for your reply.
Actually, this recipe is very versatile! I sub bob’s red mill paleo flour (almond, tapioca, coconut, arrowroot). ( or a mix of 40% rice flower, 40% tapioca and 20% coconut flour) I add a pinch of xanthan gum, tho it isn’t strictly necessary. I cut the sugar to 1/3 a cup, but still sprinkled coarse sugar on top.
Hi there , thank you for your blueberry muffin recipe , I have read so many of the comments so my question should not be repeated as you are sooo busy , first up I’m wondering how the recipe that we have to pay for can be much better can’t imagine what else you could do, but more importantly for me is do you have any ideas at all on making these little morsels gluten free, I was surprised that no one had already asked this as it is becoming so common now, & when I buy the already mixed gluten free flour it does change the taste of most things, I thought maybe you could give me a specific flour I could use , or maybe some or one of your readers may be able to throw some light on this problem
Thanks in advance
Hi— I was wondering if anyone has tried to make these in a mini-muffin pan? My 4-year-old daughter really wants mini blueberry muffins and I’d love to accommodate her, but I’m not sure how this recipe would translate.
I just made these with raspberries from a friend’s garden. Delicious! Definitely a keeper. I’ve tried many and this is absolutely the BEST! Easy and clean up is minimal.
I haven’t made these muffins yet – I will – but another recipe I make takes some of the zest or more of the zest and mixes it with the sugar to go on top. Amazing!!!! Try it :-)
I love the simplicity of this recipe. I recently bought a house with a beatiful wolf range but I am really having trouble baking with it. Im finding that cakes and muffins are tough on the bottom and sometimes wet in the center. These turned out ok for me, but still a little tough on the bottom. any suggestions? I want my less fancy oven back!
PERFECTION! I used a frozen berry mixture (mostly blueberries, black and red currants) and plain goat yogurt because that’s what I had on hand, but kept everything else the same and they were scrumptious! Thanks Deb!
I made these today with no substitutions, and they are amazing. I used paper cupcake liners, and a small scoop to fill them with the thick batter. I folded in the flour at the same time as the berries and had no problem getting it all mixed together. To make 9, I felt, might have caused overflow so I made 11 and still put a cookie sheet under the muffin tins out of overflow fear. The extremely-full ones are so unbelievably beautiful, though, that next time I’ll just do 9 and keep the cookie sheet underneath just in case…though they are so good I may actually have to double it!
Delicious! Made a triple recipe but used 2 whole lemons worth of zest, and ran out of yogurt so i made buttermilk with whole milk and lemon juice and used that for the rest of the yogurt volume.
A triple recipe made 31 muffins, filled each tin pretty full.
Just made these using full fat plain yogurt with 1/3 cup sugar instead of 1/2 cup. They came out amazing – nice and crunchy on top with a generous amount of blueberries. Best blueberry muffins I’ve ever made!
Made these and the batter didn’t fit in 9 muffin cups, i ended up needing 12. Very easy to make, great recipe!
I have made Cook’s Illustrated muffins for years – just made this adaptation but could not give up the buttermilk for yogurt or sour cream. And reasonably my first batch -a cup and half hefty was too much could not get out of paper liner. So 2nd batch only used a hefty cup. And they were perfect. I love the lemon zest in blueberry muffins and also put in the turbinado sugar. Love the small batch
Any recommendations for dairy free options? My son is extremely allergic to dairy casein so no lactose free options work.
My daughter is also allergic to dairy and rice milk was suggested as a substitution. I haven’t tried it yet, but that is my plan. Good luck! Please let me know if you find something else…!
These muffins are luscious–so full of blueberries. I made the recipe exactly as written except I topped them with sparkle sugar from King Arthur Flour because I had some left over from the holidays. I think the turbinado would be even tastier. I used Wyman’s frozen wild Maine blueberries.
I always use silicone muffin liners and they worked really well for these. I just have to keep them away from the cats because they are obsessed with them–something about the texture. The muffin liners, that is.
I will add that these were great for high altitude baking because of the density of the batter–more like a cookie dough rather than light, fluffy, and susceptible to collapse. We are at 10,152 feet and I made no changes at all–and they were perfect. I always take muffins and cookies out of the oven a bit before they seem to be done–just under 25 minutes–and this worked well.
I made these yesterday because blueberries were on sale at my supermarket and I had some plain Greek yogurt to finish. I love the one-bowl method, and they did bake up beautifully – crunchy domes, no spilling out to make a mess of the oven (which is something I’ve had happen with muffins more times than I care to admit). For that, I’d make them again. But, I do think the next time I’d use only 1 – 1.25 cups of berries. This time around I did the full 1.5 cups, and I think I prefer a slightly cakier muffin. Also, I might add a half teaspoon or so of vanilla. There was a certain element of flavor missing, and I think that could be it (though the lemon zest is a nice inclusion).
Wow. These actually were perfect. I went with the coriander and nutmeg version — so delicious.
Can these by frozen/
I made these last week! Yes definitely the best blueberry muffins I have ever made. I did have to make a couple of substitutions: I used vanilla greek yogurt because that’s what I had on hand and it was fine. I did not have dark brown sugar so used light brown and added a dash of molasses. I topped the muffin batter with lavender vanilla sugar – yum. I baked them in my muffin pan that holds 6 large muffins. I do love a larger muffin! I did mash up some of the blueberries before adding – great idea! This recipe is definitely a keeper. So glad I found it. Thank you!
Oops sorry I made a mistake about the dark brown sugar – that was something I baked the day before. I just used the regular sugar called for.
Great recipe, made a double batch for a team meeting, very easy to upscale. Didn’t have plain yoghurt, so added vanilla yoghurt, and it worked a treat!
These muffins are great!
Deb! Finally I see a bake-off result I can trust! I read Ina’s and Martha’s cookbooks occasionally, but your recipes are the ones I use and most enjoy. You have kids and understand delicious simplicity. Also, you use less sugar, which agrees with our tastebuds, so I rarely even go scant on the sugar in your recipes, I tried it once and I was wrong. Thanks, Deb!
These are so good Deb, i made it today. I’ve never baked with yogurt before. They are not too sweet which I like.
A friend brought your Perfect Blueberry Muffins over and I have never tasted a better recipe. I thought they came from a fancy bakery. They looked as beautiful as your picture and tasted even better!
I love your blog and can’t wait to try more of your recipes.
These are amazing I just made them and they are really good they came out prefect. I love that they are not too sweet!
Question: can you freeze the dough?
I need the recipe first!
Loved the recipe! Only change I would make is less lemon zest, but that’s definitely just a personal preference. Using fresh summer blueberries was delicious!
should we use regular yogurt or greek yogurt
Either will work!
What about coconut yogurt? With this quarantine, I was hoping to make these without a trip to the store. I only have about 1/4 cup of sour cream, and I have a full container of So Delicious coconut yogurt, so I was going to try and mix the two to get to 3/4 cup. PS I love your site!!!!
Made the recipe to bring to brunch today and absolutely loved it. I used a cake pan, since I’m moving and my muffin tin is still in a box somewhere. Turned out wonderful, so much flavour and the amount of blueberries took it to a new level! Will be my go-to in the future for sure.
Just made these and while they were good, they weren’t anything outstanding. I’ve definitely had better. I did use white whole wheat flour though, so that could be the reason they didn’t turn out “perfect”. Most of the blueberries fell to the bottom of the muffin while baking (a common problem), so perhaps it’d be best to lightly dust the blueberries with flour before adding to the batter.
Was your batter thick? I’m wondering if something else went wrong. The blueberries should absolutely not fall because the batter is as thick as a scone. (Flouring doesn’t keep berries from falling, only the thickness of a batter.)
Yes, the batter was thick!
I made these last week! These were hands down the best bluberry muffins, I or my husband have eaten!
The fact that they are easier to make, than Betty Crockers!! I am making them in the morning!
Thank you for sharing yhis amazing recipe!
Morning Deb, I was reminded of this recipe on TheKitchn (for the win!) and made them this morning, exactly as written. I am now the most popular neighbour on our street…I doubled the recipe and took the muffins to 5 neighbours to enjoy with their morning coffees. Thank you so much for many years of enjoyment. You write magnificently.
These are delicious! So good I’ve made them twice in one week now!
These are amazing!! My kids loved them and my husband said it was the best blueberry muffin he’s ever had. Very easy, too. Making another batch now.
I baked this recipe in a small-ish loaf pan and it was an absolute home run (@350 for 60 minutes).
I live in Germany, and baking recipes that are geared towards American kitchens and groceries don’t always come out super well for a whole host of reasons–different flours, different baking powder/soda, different yogurt consistency and fat content, etc, etc, etc, but this worked perfectly. I love that it comes together in a single bowl (and for anyone else using the gram measurements, I used 190 grams of yogurt).
I whipped up a batch of these this morning (because why not?) and they are, hands down, the best blueberry muffins I’ve ever eaten. And Deb? I used Siggi’s nonfat vanilla yogurt (it’s what I had in the fridge) and the muffins are moist as all get-out. Rock solid awesome. THANK YOU!
I’m singing to the choir on this one I’m sure but here goes! These are perfect! Not dry and dense but moist and berryfull. Boyfriends declared “ now THESE are blueberry muffins”. So good. Bravo bravo!
The best blueberry muffin recipe on the planet. Question though… What if I wanted to make a blueberry loaf out of this recipe? Any suggestions for how I should adjust?
It makes one loaf, not too tall. Bake at 350 for about 45 minutes.
I made these and they came out so dense and not fluffy at all. What did I do wrong Deb? I folded the flour in per your recipe.
Do you live at an altitude? I would not say that these are very fluffy — they’re not very cakey or anything. But they shouldn’t be unpleasantly dense either. Did you sprinkle the sugar on top?
I don’t live in high altitude and maybe I just needed to bake them longer. Yes I sprinkled the sugar on top. Thank you!
My first batch was terrible – I accidentally reversed the baking soda and baking powder and also used low-fat yogurt. I think I also over-mixed them (I used my stand mixer). When I made them again with the right ratio of rising agents, sour cream and folding by hand they were beautiful. I encourage you to try again.
Thank you Carrie, I used 2% plain yogurt and was so careful with folding in the flour and with all of those blueberries used, it killed me they didn’t come out right. I may try again as I love blueberry muffins.
I love these blueberry muffins! I put fresh blueberries in the freezer before heading out of town last week knowing I would use them for these muffins when I returned. The lemon zest is my favorite part, I don’t think I could ever swap it out for the coriander.
I made these yesterday with Bob’s Red Mills cup for cup gf flour and Silk coconut yogurt – they’re perfect! Gluten free muffin making is quite difficult so I was pleasantly surprised :)
Has anyone tried to freeze these muffins? Expecting my first little one in a few weeks and I’m trying to stock my freezer full of goodies.
I have both of those substitutions and am so glad you posted! I don’t have regular yogurt or sour cream and didn’t want to make a special trip to the store.
This is the first time in forever that I haven’t been out to the North Fork and gotten a box of Briermere’s blueberry muffins to put in the freezer for my son. They are his favorite (I’m partial to their corn muffin with their amazing strawberry jam), but I have these in the oven and I think he’ll be excited to see them when he gets up. Can you do dupes for some of the Briermere favorites like the fresh fruit cream pie (we call it the fruit fantasy with the multiple layers of fruits) and the aforementioned blueberry and corn muffins? I know their pie crust has lard in it, but I make other crusts (like Bravetart’s) that I like better. It’s the filling and the fresh north Fork Fruits. It’s some mixture of cream cheese and whipped cream.
It’s the first time in forever I haven’t been out to the North Fork this summer. We’ll spend more time there in the fall and I’ll get a cream pie for “research.” I haven’t tried them yet.
Followed recipe except the zest and managed to fill 12 muffin tins – maybe overloaded on the blueberries b/c they seemed to spin over the paper liners … but I’m not complaining b/c I love blueberries :) Next time I think I’d add a little lavender too :)
Made these again with KA Paleo Baking Mix and monkfruit sweetener (1:1), as I am experimenting with converting my favorite baking recipes to be more GF and low-carb. I did “splurge” with the turbinado sugar topping, though. The muffins looked the same as the original recipe (nice domed top) and friends all said they couldn’t tell the difference, but I could. But if you must be GF and/or cut out sugar, this recipe works out really well.
I made this recipe as-is. My family voted for these muffins compared to the ones I traditionally made, but felt that it was significantly too sweet. They crunch of the sugar on top of the muffins so next time I will reduce the amount of sugar in the recipe.
I rarely comment here, even though I am a long-time follower/big fan, but these muffins–wow. SO good and SO easy. We’ve probably eaten our way through a dozen batches this summer, and it has been my go to recipe for both special breakfasts and late night snacks. Thanks, Deb!
if you’re looking for a blueberry muffin recipe, stop searching and make these. holy moly, absolutely amazing! i doubled the recipe and got 21 muffins.
followed the recipe but threw in more blueberries and i used a streusel topping instead of the sugar just because i love streusel.
these muffins are light and fluffy. the hint of lemon zest is a real game changer.
can’t wait to try them with peaches!
I used all whole wheat flour and they were still awesome.
I love this recipe. It’s my go to recipe for blueberry muffins, and they turn out perfect every time.
I want to add cornmeal (I have a lot on my hands and, well, have made the “perfect” version so many times). Any tips? How much should I add/swap out for flour?
In the spirit of being that person all food bloggers and recipe readers hate, let me tell you exactly how I mangled this recipe for my own devices and the ultimate result thereof:
First, ‘muffins’ became ‘loaf’. Then, because I am currently lacking an oven due to kitchen renovations, ‘bake’ became ‘stick in the slow cooker for two hours and guestimate’. Finally, having realised I was out of baking soda (who runs out of *baking soda*? Me, apparently) I compensated with an extra 3/4 tsp of baking powder, no salt, a 25/75 mix of greek yoghurt and milk, a splash of seltzer (for extra bubbles) and a whole lot of hand whisking the wet ingredients.
And, even with all my frankly indefensible alterations, they still came out delicious. And even still looked like cake, thus proving, once and for all, that Deb is an actual honest-to-goodness kitchen witch.
I’ve been wanting to make these for weeks and finally did this morning. What a great recipe! Delicious!! Thanks Deb!! I can always count on your recipes being the best!!
Continuing in my quest to make every recipe on this site, I made this recipe today. I do not have a standard 12-muffin tin and so made 6 large muffins instead. The baking time was a bit off, for obvious reasons, and so I increased the baking time by about 10 minutes and left them in tin longer after pulling out of the oven. They are somewhat wet inside from all the berries (I used 1.25 C) but are somehow also quite light and fairly fluffy. Thumbs up.
That’s so cool! Any sleeper hits? I’m flattered you’re cooking through the archives.
I made these today, was seriously craving homemade blueberry muffins and these do not disappoint!!! This recipe made a dozen small-ish muffins for me, but I made sure to immediately consume three so that I do indeed have the predicted nine!! If this is wrong of me, I don’t want to be right! Thank you for this gorgeous recipe!!!
I tried this recipe today and I think this is going to be my go-to. The best part of the recipe is the perfect contrast between the crumb on the outside and the moist and tender inside! I cut down on the amount of sugar (only a bit) but I wish I hadn’t done so. The result was still great but I thought it could do with a bit more sweetness.
My kids love this recipe! The 3 of them will eat the whole batch not always leaving more than one for their Dad and I. Consequently I am going to try to double the recipe this morning.
I did end up doubling the recipe it turned out great. They still don’t last 24 hours!
Blueberries get mouldy quickly. I live alone, so when I buy them in season, I pig out on them for a day or two, then stick the rest in the freezer. Then I buy some more!
Hi Deb! I tried this recipe but the muffins have a bluish-green tinge, particularly on the tops where I sprinkled a couple more berries. This has happened to me before with other recipes too. I used frozen blueberries and as far as I know this is to do with a reaction between the acid in the berries and the leaveners (didn’t change the quantities of those at all). I’ve read somewhere on your site that aluminium in baking powder is responsible for this reaction but we don’t get aluminium-free BP in India :( I also found they rose and then spread instead of doming. Will reducing the baking powder help?
This happened when I used commercial frozen blueberries – vs PYO. So it could be that too!
I made these this morning and they were delicious! We gobbled them up in no time. I’ve never seen my toddler eat anything so fast! Thank you for the recipe.
I made these and although they are delicious, they stuck pretty badly to the paper liners (even after cooling completely). Should I have sprayed the liners with cooking spray? I know the blueberries sort of caramelize so I’m wondering if spraying would even help? Thank you!
Shannon, I read your comment shortly after I put these muffins in the oven. Mine didn’t stick at all! And were delicious. I suspect you may have used regular paper liners instead of parchment liners. Regular liners are not made out of parchment, particularly the decorative ones. Somehow I doubt spraying them would have helped. Sometimes I remove the paper liner after baking and put the baked product into a decorative one. Try parchment! I think you’ll have much better luck in the future. They come in several different sizes. Good Luck!
I just wanted to say thank you so much for this recipe. It truly is the BEST!
I have been searching for an apple cinnamon muffin recipe and decided to modify this. Instead of blueberries, 1 large Gala apple peeled and diced about 1/8 inch.
Instead of lemon zest, 11/2 tsp cinnamon and a pinch of nutmeg. They were delicious– so much better than the overly sweet, too soft muffin recipes I have used in the past (at least six different ones!) They are not quite as good as blueberry muffins, but then blueberries are better than apples!
Thank you again!
Seriously awesome ( and I’ve been baking to a high standard 35 years) and not sickly sweet! I used a thick greek yoghurt, nothing runny and max blueberries. Thanks Smitten!
I must have done something wrong because, although the recipe said the batter would be thick like cookie dough, mine was so thick it crushed all my raspberries. There was no way to “lightly fold in” anything :( I hope they taste good at least, because they look like a crime scene…
It’s a thick batter — “a thick batter that’s really more of a dough” is what I wrote in the intro — and the light folding is exactly for that reason, to minimize how messed up the fruit gets. I’m sure they came out great.
Definitely Perfect. Very moist and scrumptious
This recipe sounds amazing but I need to make them dairy free. Any suggestions for the 3/4 cup plain unsweetened yogurt or sour cream to covert this recipe to dairy free ingredient?
I’d use non-dairy or soy yogurt.
Have made these 4x in the last 3 weeks!! truly a keeper of a recipe and I LOVE that its one bowl!!!! Thank you for sharing!!! Happy Social Distancing to you and your family!
We’re making these today as part of our Pandemic Baking Project using frozen blueberries from a local farm. Seems like a great use for these berries. They smell sooo gooood in the oven right now. I added a bit of ground cardamom and I bet they’ll be delicious. Thanks for the improvement notes!
Could I make this in a 5×9 loaf pan without adjusting the recipe? Hope you are safe & well!
These came out great! Went with sour cream and they were delicious. I didn’t have papers on hand but would definitively recommend them.
Hi there! This is my favorite blueberry muffin recipe! I do find that my blueberries tend to sink to bottom making it more “mushy” there. I definitely don’t mind bc it still tastes divine but with kids, it is a bit messy lol. Would using frozen blueberries help it from sinking faster or should I use less? Thanks! Xoxo
I just made these and they are really lovely, so light and fluffy and the crispy topping adds a wonderful finishing touch. Thank you for sharing the recipe!
Thank you! I had a craving and a past their best by punnet of blueberries. I didn’t have yogurt though so made with coconut cream from a can- worked well. I suspect they were more dense than intended but still good – and the next day too.
Delicious! I baked this in a bread loaf tin since I didn’t have a muffin pan (in quarantine here in New York and baking had been so soothing). I also used some tinfoil wrapped around a piece of cardboard to make my loaf tin a bit shorter, since others said one batch came out a bit short when baking in a loaf pan. However I think it would have been totally fine taking up the whole pan! It took an hour to bake through!
My 8 year old and I made these tonight for the first time. She has taken an interest in cooking during SIP. They were delicious! My husband said these were the best he ever had. Thank you so much for the wonderful recipe!
Thanks for this wonderful recipe. It brings my family much happiness, either in its original version or made with raspberries. I’ve taken to doubling the recipe and baking it in a half sheet pan, which works great! (Also, no muffin tins to wash.)
These were soooo delicious!!! No lemons… after deliberating about whether to substitute orange, lime, or grapefruit zest, I went with grapefruit, and I have to say, they turned out superb. ( : THANK YOU so much for your wonderful web site and for sharing your enthusiasm and brilliant skills with us all.
Best air max , you will finde ever !
No Turbinado (raw) sugar in the house. Can I use regular granulated sugar or brown sugar? Or should I just forego that step? Thank you.
Oh yeah, these hit the spot! Yummmmm.
I’ve been making these every week of social distancing! I ran out of lemons so I swapped to oranges. Then I ran out of oranges so I swapped to grated ginger and wow! Highly recommend the ginger if you can’t go without these delicious blueberry muffins!
Delicious even though I only had NON FAT plain yogurt (Danon,) blueberries past their prime, and fine sugar for the topping. Can’t wait to make them after quarantine with the called-for ingredients. Thanks for a great recipe.
I made these. They were decent blueberry muffins, but I wouldn’t call them perfect. First I made these, and then after I went to Serious Eats and made Stella Park’s recipe, from which you drew inspiration. I have to say, her recipe turned out better. I’d call them Decent Blueberry Muffins, they don’t live up to the best recipes I have made.
Thank you! Because I have four children and of course, they each have their own preferences, I seperated the batter and made three plain (with a touch of cinnamon & brown sugar added to the batter), four with semi-sweet chocolate chips and two with a load of berries. ALL were delicious. Thank you for such a workable and delicious recipe. A good muffin recipe is not as easy to find as one may think. These were better than my KingAFlour ones I made a couple weeks back!
Can you substitute buttermilk if you don’t have sour cream or yogurt?
I’ve tried many muffin recipes, but I made these this morning (no additions or replacements) and this recipe is a keeper! Thanks for sharing.
These are SO good!! (As per usual for SK recipes!) I do love how ‘not so sweet’ these muffins are, Perfect for the sugar crust on top. I wanted to let future bakers know that I didn’t have yogurt or sour cream in my house so I substituted the same amount of Full-fat coconut milk And they still turned out great!
My husband can’t have gluten or dairy, and this recipe is so forgiving. I’ve made these muffins once a week (subbing GF flour and cashew milk yogurt) for the last two months, and they definitely make quarantine living more tolerable. Thank you!
Today I had a class of about twenty 6th grade students making these – all at once – online!!!
We had many different flavour variations. The recipe coped with students having to use alternatives for dietary requirements (milks and flours changed a lot!). Not a SINGLE failure!! Every student got a fabulous looking muffin.
I personally made peach (canned), pear, walnut and chocolate chip (I couldn’t decide on just one!).
I chose this recipe for my class as it was in one bowl, didn’t need any tricky ingredients or equipment and I knew that it would be OK with some changes. I even had two students who used the mix as a pancake (as they didn’t have an oven), and another who used small cups to make microwave muffins!!
Thank you!!!
That’s so cool! And I bet the parents were happy to have the muffins.
This is so wonderful. What a good teacher you are and I’m sure they loved it!!!
If you ever feel inclined to increase this recipe to make 12 muffins, so I could fill my 12 cup muffin pan, that would be most appreciated. I will try it with the pan 3/4 full because they sound amazing.
My first go with these are in the oven now. Surprisingly, even though I was short a bit on the blueberries, this batter completely filled 12, not 9, muffin cups. I’d only buttered 9, and then forgot, so it remains to be seen if the other 3 come out of the pan at all. But I’m not sure why my batter was so big. I weighed everything.
Didn’t have a muffin tin and, in an act of quarantine desperation, made this in a loaf pan. (350 for 55 minutes). It was DELICIOUS. Made it again yesterday with some million-dollar flour that was stone ground in small batches at a very special mill (again, an act of quarantine desperation) and it was one of the best things I’ve ever baked. So now I have a new favorite recipe… and a taste for flour that’s priced like cocaine.
Correction: 50 minutes
Can I use gluten free all purpose flour instead of whole wheat pastry flour? I can’t find the pastry flour anywhere!
The recipe doesn’t call for whole wheat pastry flour. I haven’t made these gluten-free, but several people have reported back in the comments that it worked, see here:
https://smittenkitchen.com/2010/08/perfect-blueberry-muffins/#comment-1557155
https://smittenkitchen.com/2010/08/perfect-blueberry-muffins/#comment-1367788
https://smittenkitchen.com/2010/08/perfect-blueberry-muffins/#comment-1340223
https://smittenkitchen.com/2010/08/perfect-blueberry-muffins/#comment-1439283
I am a newbie to baking and came across this recipe after trying the Jordan Marsh one. I like this one better, possibly because of the lemon zest brightening the muffin experience. I substituted brown organic coconut sugar, and did not put any sugar on top of muffins. I prefer a less sweet experience. Making them again tonight. Thank you!
These are amazing. I followed along with the recipe but when I got to them going in the tins, some didn’t look like they had enough blueberry, so I put even more on top. Yeah. No complaints. The thing I’ll do differently is make them more lemon by adding the juice this next time. But really. Even my persnickety husband said wow, these are GOOD. Yay!!
Hi Deb,
I have made this recipe many times and loved them. I’m now making them with chopped strawberries. OMG! Absolutely delicious. The sugar topping is essential and gives a nice crunch to a muffin that is not overly sweet.
Thank you for producing such amazing recipes.
Very good. Will make again. My son ate three of them in one sitting.
Hi! Wondering if these can be scooped and put in the refrigerator overnight, Adding the sugar topping right before baking so it doesn’t melt, and baking off in The morning? Thanks!
The baking soda starts working as soon as it’s mixed, so I wouldn’t hold the batter in the fridge.
Made these and they were a hit! I’ll be making them again. Thank you Deb!
Things I changed since I didn’t have all ingredients: 1) used 3/4 cup of buttermilk substitute (milk + splash of vinegar) instead of yogurt, 2) sprinkled regular sugar on top, 3) omitted the lemon zest. And made 12 smaller muffins instead of 9 large. They were so delicious with these changes, and I imagine the originals would be even better!
These were wonderful. I used sour cream and substituted the sugar in the raw with brown sugar (need to make again with raw sugar to get that crunch – still amazing though). I loved how this recipe was one-bowl and required no prep. No fuss. Simply amazing.
greetings from Chiang rai, Thailand. thank you for this easy to make yet fantastic blueberry muffin recipes. absolutely my most fav muffin recipes of all! appreciate your sharing yumminess :)
Old school question…do you have to put water in the last 3 empty muffin cups to even up the baking?
I will never use another blueberry muffin recipe! These were so amazing I couldn’t help eating three when I took them out of the oven. Made a couple of adjustments bc of ingredients: 1) someone bought ricotta cheese instead of yogurt, so I whipped it up w milk plus lemon juice and subbed that combo in for the yogurt/sour cream; 2) used a mixture of cinnamon plus white sugar to sprinkle on top…
These are the best blueberry muffins EVER!!! We are a half vegan home and I often look for things that are easy to convert. I made these muffins today vegan and they were delicious! I substituted 1/4 cup natural applesauce for the egg and 3/4 coconut milk plus 1 Tablespoon white wine vinegar for the sour cream. Perfect!!
I’m making these today and am so excited! I’m 7 months pregnant and crave blueberry muffins everyday. Do you think it would be possible to add banana to these? I have 4 overripe bananas that are begging to be used.
For banana, use it mashed and swap it with the sour cream or yogurt.
Who would have thought that the absolute perfect, most delicious blueberry muffin recipe comes together in one bowl and only takes a few minutes to prep? I made these and will never make another recipe again, thank you!
My sister picked blueberries yesterday and dropped some off. And when I saw this recipe, I knew I had to make it. That was one of the tastiest muffins I ever made! Thank you for sharing the recipe! It was beyond delicious!!
Have made these muffins many times and loved them every time. We prefer vanilla extract over lemon zest. With my surplus of old-fashioned oatmeal & wishes for more fiber in our diets, I subbed 1/3 oat flour for all-purpose. Thanks so much for providing lovely recipes & stories for us. [trying to get this recipe to the 1,000 comment mark ;)]
These are now my go-to blueberry muffins, perfect for two to eat over a few days for breakfast (or maybe a quick snack…). While I’m sure they’re best within 24 hours, they keep well for 4-5 days.
One thing – which may have been covered in some of the previous 999 comments – is that I always add a teaspoon of vanilla extract. I am always a little confused when I see a sweet baked good recipe without it. But otherwise, the recipe is indeed perfect.
Made these at the weekend and the one thing I learned was, I need to double up the next time.
They were gone in no time at all. These muffins are glorious and the raw sugar topping gives a fantastic little crunch and an almost caramel flavor.
Thinking of adding a lemon curd filling next time also, I think it would go well with these.
Made these tonight and they were amazing. They looked just like the picture. Blueberry goodness all around.
So Good! I made a different recipe from another site a few weeks ago and my husband was not happy. These are the best. Perfect!
Thank you.
Just made these, and they are amazing! The only thing I added was a half teaspoon vanilla extract, just to give it a little something extra. Deb, you have never led me astray. Thanks for giving me a great way to use all of the fresh blueberries I bought.
These ARE perfect! I didn’t have sour cream or full-fat yogurt, but I did have creme fraiche and that gave the muffin a delicious, tender crumb. I find that lemons aren’t as, well, zesty as they used to be; I had 3 small lemons that yielded 1 tablespoon of zest, which I thought was perfect. I used the full 1 1/2 cups of blueberries (yum). I didn’t have turbinado, but demerara sugar gave the muffins a nice crunchy sugar cap.
Just made these .. they cannot be improved upon!!
Had to substitute lime zest. From tasting the batter, which I know I’m not supposed to do, I think it will be an acceptable substitution!
Well, these are delightful–tall, crunchy, lots of blueberries. The muffins are delicious and exceptionally beautiful.
Notes: I used the nutmeg/coriander approach rather than lemon zest. Using a 1/4 cup scoop for each muffin, the recipe made 10 muffins.
I am excited to try this. The New York Times talks about the Jordan Marsh blueberry recipe, which I made and they were fantastic because the main trick is smash half of the blueberries so they bake open which made a big positive moist difference.
Hi, I am a bit confused because I don’t see a new recipe with corinader. Please advise?
Hi Carenna, Deb was referring to a recipe by Stella Parks for Classic Blueberry Muffins on the Serious Eats website: https://www.seriouseats.com/recipes/2016/07/classic-blueberry-muffin-recipe.html. Stella includes ground coriander and nutmeg in her muffins, instead of lemon zest.
I made these and they are perfection! I have already made them 3 more times and have had a ton of people ask me where to get the recipe. The batter itself is delicious, one of my now favorites!
These are divine… a real keeper! Thank you!
These are my go to muffins, so delicious, not too sweet and packed with berries. I made them this morning with sour cherries and swapped out the zest for a quarter teaspoon of almond extract. They turned out fabulous!
This has become my go to muffin recipe over the past year. They are absolutely perfect and easy to whip up quickly.
Can I substitute bob’s 1 to 1 gluten free flour for the regular flour or do you have special recipes using gluten free flour?
I learned about you several years ago when two of my daughters lived in Brooklyn and that seemed a good way to be closer to them, now you are just my first and favorite person to check for recipes. I look forward to each Monday and love your news about you as well as adding wonderful recipes with each of your emails. Wishing you more of the success you are finding and well deserve. Hugs and congratulations
I am curious if you tried adding lemon juice as well? I want to have a very lemon blueberry combo. Don’t want to have the dough too wet
I haven’t but you could. I think you could replace 1T sour cream or yogurt with 1T lemon juice.
I made this and they were delicious! I did not have plain yogurt on hand and only had a small amount of sour cream. So, I used whole milk ricotta and added a TBSP of sour cream. It resulted in a super moist, fluffy muffin!!
Nicw !!! yummy ..
Can I make the dough and form into balls to freeze and then cook on other days? I do this with cookie dough.
Can you use regular white sugar instead???
On top? Yes, but the texture won’t be as crunchy.
Have made these several times recently and they’re delicious! The first go I made them exactly as stated in the recipe. My plain yogurt was a greek varietal so I did it down slightly with milk since it was super thick. The second time I made these, I had only 1/2 cup of blueberries, but had 3/4 cup of rhubarb I wanted to use up. Used the mix of these together and they were fantastic . Someone who likes sweeter muffins might need to adjust the ratio of sugar with rhubarb, but I found these to be fine as is since there were blueberries as well. I think this might be my go-to muffin base to experiment with now – so easy to have everything in one bowl with such simple ratios/ingredients.
These were OUTRAGEOUSLY good. I’m glad you made the note about the texture because that was not expected – almost like a dumpling! But once baked – just incredible. I added a splash of vanilla to the wet ingredients out of habit.
Bhavana – this user made them vegan with applesauce as an egg replacement. LISA BRUA
These are the best blueberry muffins EVER!!! We are a half vegan home and I often look for things that are easy to convert. I made these muffins today vegan and they were delicious! I substituted 1/4 cup natural applesauce for the egg and 3/4 coconut milk plus 1 Tablespoon white wine vinegar for the sour cream. Perfect!!
I made a double batch and they came out great! But then I packed them in Tupperware to take away for the weekend with us, and they turned mushy and wet. And the sugar on top of the wet lid was not nice. So while they were great at home, I need to find a better method of transport. Any suggestions?
Honestly, I leave them uncovered if I can. Or uncovered in a box set inside an open grocery bag.
I throw a clean kitchen towel over the top,and if transporting put in a cardboard box so no wet mushies. And, Deb I have been making these for years, and always on July 31, so that I can put a candle in one for my son’s birthday breakfast!
These are so good! I love that they aren’t overly sweet—I feel like you can really taste the blueberry. As they’d say on all of my favorite baking shows, the blueberry is the star! I did feel like a wild woman adding the sugar on top but because the muffin isn’t so sweet, it ends up being a perfect crunch balance. I made several big ones and a bunch of minis. Thank you for the great recipe! I picked so many pounds of blueberries and will probably be making this again in the near future!
These are amazing!! I used blackberries and diced peaches. I used half the sugar called for in the muffins and found them perfectly sweet, especially with the tsp on top. There will be no leftovers.
Are there any adjustments when doubling recipe?
I doubled the recipe and everything came out perfect!
Wow, these are incredible! I went the sour cream route, used 1/2 tsp of lemon extract since I didn’t have zest, and went light on the blueberries. The sugary, crunchy tops are the real star of the show but the inside of the muffin is devastatingly tender and not too sweet. This will definitely be my go-to muffin recipe!
Made these without the sugar topping. Level of sweetness was just nice without the topping. Excellent recipe, muffins turned out moist and soft. Definitely my go to recipe for blueberry muffins.
Just made these with sour cherries and orange zest from one orange. I decreased the butter to 4 tbsp and then simmered the juice of 1 orange down to 1 tbsp. I didn’t put the turbinado sugar on top. This will definitely be my go to muffin recipe. I will also try with cranberries too! Thanks for the incredible recipe!
My 6yr son gave these 200 thumbs up!
Love, love, love these muffins! Is there anything I can use instead of the butter and sour cream, so that my granddaughter, who cannot eat dairy, can also enjoy them? Thanks
Can you use greek yogurt here? And if so does the fat percentage matter?
Yes. Full-fat will taste best but all should work.
Was feeling lazy so instead mixed them up and baked them in a greased 8X8 metal pan for 26 minutes at 375. Perfect!
i have jumbo muffin pans should i double the receipe
I usually keep Greek Yogurt on hand. Will that work? Has anyone tried it?
I love these muffins so much! I have made them pretty much every weekend during the COVID pandemic. I just can’t get enough of them! Truly the best blueberry muffins ever.
I have made them with both yogurt and sour cream, but I prefer them with sour cream.
They were delicious! But I was quite sure these were not going to work when I put them in the oven. I had to glop the cookie-like batter into the cups and mound it to get 9. I reread the recipe several times to see where I went wrong. I lacked turbinado sugar, so used some brown sugar on top. Just a sprinkle would have been enough. As they baked they settled nicely into the muffin cups. They taste great and have a beautiful texture.
Definitely the best blueberry muffin I’ve ever made and a big fan of the one bowl approach. The only thing I would add is to layer the flour and blueberries before folding i.e. I added 1/2 cup of flour to the top of the batter, sprinkled with half the blueberries, added the 2nd 1/2 cup of flour, sprinkled with the remaining blueberries and then the last of the flour. No problem folding all evenly and quickly that way.
I made these yesterday and although I kept to the recipe, I think I overdid the berries – the muffins rose beautifully but then collapsed into jam-puddled hollows. Not necessarily a bad thing but I think I invented a muffin / jam doughnut hybrid! Any thoughts on how to fix this?
Lots of variables in baking even if “keeping” to a recipe. The type of flour (brand included) as the amount of protein can make a huge difference. Also the manner in which you measure the flour can be a factor. This author uses the conversion of 1 cup = 130 g. In this case even they type/variety of blueberries can make a difference. Big fat juicy ones will have more water. This recipe really pushes the limit of amount of blueberries. I used King Arthur all-purpose which is high in protein, weighed everything and mine held structure but were about as loaded with blueberries as they could be. Had to eat them with a fork!
I don’t know if you’ve noticed this or not, but this recipe doesn’t include WHEN to add the flour. I’m guessing it’s when you put in the salt, baking powder and baking soda, but I’m sorta new at this baking thing and I’m not sure if I whisk it into the butter/ sugar mixture or fold it in gently or if it even matters how I get the flour in there. I love this site and the recipes I’ve made so far have been fantastic! Thank you for your work!
Here is where the flour is added:
I’ve made this many times. The sugar lid is delicious! If you add a 1/2 tsp a cinnamon, you won’t regret it!
These are so ridiculously good! I think this is my 5th time making them this summer. Do not make any changes to this recipe. It’s perfect and the turbinado is a game changer. Made without it once and it was missing that sweet crunch.
Made these the first time with clabbered milk instead of yogurt/sour cream and they came out GREAT! I didn’t use a teaspoon measure for the sugar on top and suspect I used a little less.
Made them a second time today with Greek yogurt and orange zest and they came out GREAT! I doubled the recipe and, because I only have 12 cupcake liners*, put the second half in an 8″ x 8 ” pan. That also came out GREAT! The batter was definitely thick, and fyi the clabbered milk variety was a little easier to work with. This time I measured the sugar on top and was happy with 1/2 teaspoon on each. I did my best to imitate the sugar top over the batter in the pan and it worked fine, though not as successful as on the muffins.
*silicone cupcake molds on a sheet pan worked just fine, no muffin tin required
Can this recipe be baked in an 8 or 9 inch pan for a coffee cake? The muffins are delish!
These were amazing! My toddler ate three! Only had a cup of sour cream, so I used ricotta to make up the difference. Toddler also loved being in charge of topping the scooped muffins off with sugar!
Perfection! I’m not a big blueberry muffin fan, but these have converted me. Not overly sweet and so flavorful. We make these a few times a month to pop in the freezer and grab for a quick breakfast or snack. We love to use frozen wild blueberries as we prefer their smaller size. We usually make them using a mini muffin tin for our toddler, and they are the perfect bite sized treats. Thank you!
I made these over the weekend and they were delicious! I made them dairy-free by using homemade cashew yogurt and miyoko brand stick butter. I also omitted the salt since we are on reduced sodium diet. They tasted fantastic and I will definitely be making them again.
This is THE BEST blueberry muffin recipe! I’ve made it many times over the years. When my kids ask for muffins, this is what they’re asking for.
I don’t always have the sugar in raw, but that is definitely a great touch if you have it!
These a reallllly good. I used milk and a the last smidge of yogurt I could get scrape out of the container, and they seem fine texture-wise. Thanks for another bomb.com recipe, Deb!
I normally don’t bake, but these come together so easily! I measure by weight, following the recipe exactly as written. Second time I didn’t have plain yogurt, so I substituted with a lemon & cream yogurt cup from Trader Joe’s and topped off with Honey Greek yogurt to get the full 3/4 cup. I love how the lemon really enhances the blueberries.
These were lovely – had to modify a bit based on what I had on hand, but was confident it’d work since Deb’s recipes are always so reliably good!
Used about 170g whole wheat and the remainder white flour, didn’t have lemon zest, and swapped in 2 small bananas for the yogurt. Only had a cup of blueberries (definitely would have liked more). Cut back on the sugar by about 20g as my husband wanted ‘healthy’ muffins and I figured the banana would add some sweetness.
They did taste very wholesome, but just perfect for breakfast and I didn’t feel too bad about having a couple!
I make these at least weekly – they are a huge hit. I’m usually making them with a 3 year old with a short timeline before morning hangry, so I’ve made some shortcuts- I use spray greased mini muffin tins so it cooks faster (~15 mins), I omit lemon zest for time and bc I don’t trust my kid with the microplaner, and in a pinch I’ve used strawberries, used less blueberries if we’re running low, or thinned out yogurt with milk if I don’t have enough yogurt. They are always great and keep well and make weekday mornings feel fun.
Can I use Greek yogurt instead of plain unsweetened yogurt or sour cream?
Thank you for a terrific recipe! I just made these this morning and they are wonderful! I was very hesitant to put a full teaspoon of sugar on top of each muffin… but wow! It is so good! Really appreciate the one bowl and non fussiness of the recipe too! Yea! This is a keeper for sure!
I just made these on Sunday (10/18/2020) – they were super easy to make. So good! My husband and I couldn’t wait to try one the minute I pulled them out of the office. Next time, I might add more lemon zest or even juice. I love the favor of lemons and blueberries!
Can you use Greek yogurt?
Yes
I made this in loaf form tonight – it’s spectacular. I followed the recipe exactly, except for the addition of a bit more lemon zest. Using an 8×4 loaf pan, sprayed with Baker’s Joy, I baked it for a total of 55 minutes at 350. It tastes great and has a wonderfully crunchy top.
PS – I used Greek yogurt (Ellenos with lemon curd, for those in the Pacific Northwest!). The dough really was thick like cookie dough, and I worried it would be dry, but the berries really moisten it up.
If you wanted to use buttermilk, would you use the same 3/4 cup as you would with plain unsweetened yogurt or sour cream? How would using the buttermilk change the muffins?
Irene — for once I had buttermilk in the fridge and no yogurt or sour cream. I did a 1 : 1 substitution and the muffins came out beautifully.
Best blueberry muffin recipe ever. Not too sweet (even with the fun crunchy sugar top), packed with blueberries and light and fluffy inside.
I love this recipe and how adaptable it is. Through either mistakes or just pure laziness I have tried several variations including
– Forgetting the egg (still pretty good, but denser/ didn’t rise much)
– Subbing in labneh instead of greek yogurt/sour cream (amazing)
– Adding vanilla bean paste (yum)
– Using a mix of brown sugar and white when I ran out of white (couldn’t tell the difference!)
– Using frozen mixed berries instead of blueberries – Incredible!
This is my go-to muffin recipe – I doubt I’ll ever have reason for another. Thank you for it, you’ve made me and my neighbors very happy :)
Just made these and WOW! Question tho, is there an egg substitute or just leave out all together? I want to share these with a friend however they are allergic to egg. Ideas?
This is truly the BEST blueberry muffin recipe and the 1000+ comments proves it! The only change I made (and after reading comments) was to sub in 3/4c KA White Whole Wheat flour for 3/4c AP flour as I am TRYING to cook a bit healthier! And they were delicious, especially the craggy top with the sugar cap! At supper, I opened my muffin and went “WOW!”… never have I seen so many blueberries in one muffin. Can’t wait to bake them again and will try the nutmeg and coriander variation.
I think i went a little overboard with the blueberries … it looked more like a blueberry swirl with some muffin around ;op next time i’ll stay calm. Recipe was easy and tasteful, and went into meal bags for homeless people (i indulged a little in some myself though, to be sure they were good ^^)
I just made these muffins. They are very good and I’ll make them again. I made 12 normal sized muffins, not 9.
This recipe actually is perfect! And the advice to split, broil, and butter the day-olds is also spot-on. On a child-inspired whim (my kids won’t eat blueberries), I tried making this with chocolate chips instead, and I used a bundt pan for easier serving/cleanup. It came together very quickly and the results are very good. I’m thinking this recipe is a great base for all kinds of muffin shenanigans and hoping that readers will chime in with options they’ve tried. I’m thinking cranberry nut for my next experiment—kids will give those a wide berth but haha more for me . . . !
These are my SNOW DAY muffins. Anytime it seemed like there would a snow day, I bought the ingredients just in case it was one of those magical days when school and work closed (are those a thing of the past now with Zoom capabilities? Seems so unfair…) Anyway the best thing to do on a snow day is make these muffins, sit on the couch a watch a movie, and drink champagne. These muffins are so freaking delicious. Sometimes I’m nice and double the recipe to send in with my son to daycare the next day too. They all get eaten very quickly.
I made these with half cornmeal, half white flour, and they turned out great. I also subbed coconut oil for the butter (as several other commenters have done), decreased the sugar to 1/3 cup, and upped the zest to that of a whole lemon. The results were excellent.
love the recipe as is but can you add any berry-in place of blueberry ??
Yes
ok, just Yum–and that was without the lemon zest.
easy, fast; good flavor-to-work ratio.
I forgot to mention: used all WW pastry flour (a bit less, maybe 185 grams) and (as always) less sugar: about 80 grams.
This is great as written! The second time we used orange zest and I think it was maybe even better? I whisked the sugar with the zest to really infuse the flavor, then added the other ingredients. I’ve also made it using spelt flour and it was also yummy!
Excellent, moist and tasty muffins!!! Thank you for sharing.
Can you make the batter the night before and bake in the morning?
No, it’s better to bake it right away. Once the dry and wet are mixed, the baking powder/soda begin working.
Oh, when I first made your More Perfect Blueberry Muffins you had a picture of your well-loved muffin tin with three of the frequently un-used cups dark with crusted oil. It made me laugh because mine looked just the same! I see you have now updated and are using shiny non-stick. I finally took a picture of my muffin tin (picked up at a thrift store in about 1980) and was going to share it with you, but I don’t see a way to send pictures. I agree, nine is frequently better than twelve.
BAKERS! made a rookie mistake – I added 1 tsp of soda where it asked for 1/4 tsp, and the recipe asks for 1 1/4tsp of powder too. Should I add less powder now? No powder? Through it all out and start again?
(blueberry muffins, btw)
I’d skip the baking powder. How did it go?
I’ve made these two days in a row! Super rich, almost reminiscent of a very good scone, but a muffin. I did add a 1/4 teaspoon of lemon extract.
It’s a great foolproof recipe. Even with blueberries straight from the freezer. I highly recommend
Eating this truly “perfect blueberry muffin”. Your recipe does not disappoint (I have tried other blueberry muffins recipe). I am trying not to eat a second one haha the recipe is for keeps! I will definitely make another batch in the near future. Can’t wait for hubby to try these.
Just made these this morning, and after a couple of years of trying so many different recipes, I am happy to report that the blueberry stops here! Super easy recipe, love the one bowl prep, and the muffins were bursting with blueberries (thanks to the additional blueberries added) and the tops were crunchy but not overly sweet at all. I made 9 muffins instead of 10 to get a slightly higher muffin top and was very pleased with results. Thanks so much for sharing your hard but successful efforts.
Did you fill the empty cells with water to ensure even cooking or just leave them empty? I asked Deb, but never got an answer…
Many thanks!
I make these regularly with the larger amount of berries (or more). 9 Muffins are the norm. I fill the empty cells 1/2 way with water and they bake up nicely. Cooks Illustrated says don’t bother. I find it makes a difference.
THANK U THANK U THANK U!!! I always thought it made a difference as well!
No problem. :)
Don’t make the same mistake I did! The recipe is not very clear and seems to say to mix the flour and berries together in the batter. Don’t do this! Mix the flour in until almost fully incorporated and then lightly fold in the berries. If you try to mix them both in at the same time the flour does not mix in evenly and gloops on the blueberries in big inconsistent globs. I had to mix it harder to get rid of the small globs of flour everywhere causing the batter to turn blue and my blueberries where smashed. Looking back at the pictures I can see that the flour was mixed in fully and then the blueberries were added. A simple change in the directions will hopefully help others not make the same mistake. Otherwise this is a great recipe and I can’t wait to make them again the right way.
Hmmm…these didn’t work out for me. They didn’t rise at all and were brickish. My baking powder and soda are fresh and I did a minimal mix of dry into wet. I reread the recipe and didn’t mess up that I can tell. Ideas? I really want to figure out where I went wrong.
I just made these because it’s snowing and everybody is staying inside and I thought my neighbors might like a nice surprise. I followed the recipe exactly, so I don’t know where or how things went off the rails. The batter was so stiff, I added a couple of tablespoons of buttermilk and that seemed to help a lot. However, I got an even dozen standard-sized muffins out of this recipe, instead of the listed nine. I’m not complaining about any of this, mind you.
I didn’t have turbinado sugar, so I substituted light brown sugar. Turned out just fine. These are really nice, light muffins. I just wish the blueberries had come from a farmers market in the summer; but, it’s January so berries from Peru it is.
Made these twice in a week! The first time, I added a scoop of vanilla whey protein powder, changed nothing else, turned out great! The second time, I used the zest of 1 whole lemon + 2 cups of wild/mini blueberries – YUM!
how much coriander or nutmeg would you put in place of lemon zest. they are two of my favorite spices. Thanks
Stella Parks puts 1/4 teaspoon ground coriander and 1/8 teaspoon ground nutmeg in her blueberry muffins, but I believe the yield is a little higher (12 muffins).
This is my favorite, go-to muffin recipe! So much so that it inspired me to use it as a metaphor at work for how to do better people analytics (my professional background): https://www.linkedin.com/pulse/how-people-analytics-like-making-good-blueberry-muffins-hamilton/
these are the best and so easy!!! quick question, say someone only wanted muffin tops how would you about this… (the crunchy top is/was the bomb .)
YUM
I made these twice this week, once as pictured with fresh blueberries, but the second time I used sourdough discard instead of yogurt and frozen blueberries to avoid a run to the market and was STILL strapped for time (going into a Zoom meeting), so instead of glopping the superthick batter into muffin cups, I sprayed a 9” round cake pan with cooking spray and spread the whole mess in there. Sprinkled with the turbinado and baked for 28 minutes or so, came out perfectly! Presto, blueberry breakfast cake, no wasted starter, and one less ingredient I need on hand to throw these together.
This is the first blueberry muffin recipe I have actually liked! This will be my ONLY recipe now. They really are perfect. Didn’t have lemon zest, used frozen blueberries, used a scant 1/2 cup sugar, and only 1/2t raw sugar on top. I think next time I’ll add even more blueberries! They’re delicious.
Hello! So excited to make this… if I want to use buttermilk instead, is it the same amount as specified for yogurt? Thank you!
Yes. It presents a slightly smaller risk that the blueberries will sink, because the batter will be less thick, but should otherwise be just fine.
So I thought I had found the perfect blueberry muffin recipe, and then I had to try these…Whoa!!! I will now retire all other blueberry muffin recipes.
Thank you for that wonderful recipe! Mine turned out perfectly as on your photos and they were soooo delicious! I very much appreciated the reduced amount of sugar.
These are perfect EXCEPT they disappear very quickly, I made 2 ice cream scoops per muffin so only got 5, 3 of which I gave to my neighbour’s children and the other two I ate. My wife was not happy so today I get a 12 muffin tin and make more.
This is an awesome recipe! I made this for Mother’s Day the evening before. The only changes I made was to use 2 Cups of flour and 2 eggs, to yield 12 muffins (per another reviewer.) I used vanilla greek yogurt and 1/2 tsp. of lemon zest. Used 1 1/4 C of blueberries. Sprinkled with crystalized sugar but not a lot. I didn’t use liners but sprayed my tin with Bakers Joy. I let it cool about 30 min. and they came out easily. Thank you for an amazing recipe that I will keep forever!
Made these today with my 3.5 yr old. Used lactose free Jogurt and gf flour and a whole lemon peel. Turned out great! The extra lemon zest made them extra yummy. Also much easier clean up with muffin liners (we have silicone ones). Easy recipe to bake with littles. Will definitely bake again.
I’m going to call these “scuffins” kind of a cross between a scone and a muffin. I liked these muffins – but think I still prefer these https://www.finecooking.com/recipe/bakery-style-muffins-recipe-create-your-own. I’m not sure this is legal ! 😳But anyway, it’s a bakery shop muffin recipe from Fine Cooking magazine from a few years ago.
I got woken up early again this morning by one of my small people, read the email, watched the youtube video, then realising I had blueberries in the freezer and all other required ingredients to hand I whipped up a batch before everyone else was even awake! Thanks for the inspiration Deb!
I didn’t have any blueberries, so I made these with frozen raspberries and they were delicious. Will definitely try again with blueberries! I love that the batter is so thick, the muffins turn out really tall.
OMG! After watching Deb’s YouTube, I immediately made these blueberry muffins. I put in two cups of blueberries so that there was about equal parts dough and equal parts blueberries. Otherwise I made it just like the recipe instructed. I broke off the top, used unsalted butter and a sprinkle of coarse sea salt and viola! They are the PERFECT Blueberry muffin! All of Deb’s recipes take flavor to another level. I can’t wait to watch her every Wednesday on YouTube!
My absolute new favorite. I cut the recipe in half and it made four of the most perfect, high domed, crunchy topped, delicate crumbed muffins I have ever had. I used the whole large egg and crossed my fingers. Needless worry as they were perfect. SK, you never fail me.
These are absolutely wonderful! I find most muffins are too sweet for my taste, but these have the perfect balance of sugar to fruit so the blueberries shine. And melting the butter in the mixing is just genius! Saved me a dish to wash, which I appreciate. I didn’t have turbinado sugar for the top so I used granulated and they still turned out great.
Sunday morning … as you suggested, no prep and just 1 bowl! Fabulous blueberry muffins! Made 2 adaptations: used Cup4Cup flour and reduced sugar in batter by approx. 1/8 cup and topping by 1/2 tsp. Gluten free / diabetic guests ate more safely. Best. Blueberry Muffins. EVER!
These were DELICIOUS! I didn’t have plain yogurt so used sour cream but was just shy of the right amount so used about 2-3 Tablespoons of cream cheese as a replacement and they turned out great. Amazing fresh out of the oven but bottoms got just a touch soggy once they cooled….seemed like maybe from the steam or juice of the blueberries? Would 100% make again.
These are my go-to blueberry muffins! I’ve also just taught my dad how to make them (this makes three things he knows how to bake). His first batch turned out great.
Deb, do you think I could triple this without problems? Any adjustments?
My fiancee and I made them muffins for breakfast this morning and they came out amazing! You are so right about only making 10.. these muffins are dangerously good. I’m thinking that we might freeze a few for a rainy day. Best recipe on the internet!
OUTSTANDING!!!!!!!. Nothing else to say. Crunchy topping, muffin overflowing with berries. Not too sweet, just right. Knocked it out of the park! Thank you.
Delicious muffins! I used low fat Greek yogurt because it was all I had on hand, and it worked very well. The muffins are tender and not overly sweet.
I just put these muffins in the oven and I added some lemon curd to it along with the fresh blueberries–can’t wait to try them!
It’s true: these are perfect. I’d given up on baking muffins or ordering them with a coffee. Always too greasy, too sweet, too few fruits, absence of any delicacy whatsoever. Not so these: the texture here is light and the taste of lemon — subtle and correct. I used full amount of berries and they did not overwhelm the muffin, nor did they leave a gooey residue. Go no further: there’s no room for improvement. They are at the top of the top!
Made these this morning subbing apples for the blueberries (and adding a little cinnamon and vanilla) and they were amazing! I’m convinced that this is just the best fruit muffin recipe. Can’t wait to try it with peaches and apricots this summer too.
This is a delicious blueberry muffin, the best one I’ve either baked or bought. It’s an easy recipe to make and if you follow it, you can’t go wrong. I also took the suggestion to split the muffins, butter them, and put them under the broiler for a few minutes. Yes, that is also a winner with leftover muffins. These muffins are definitely worth making during blueberry season and beyond. Thanks!
Just made these (yet again!) with a twist: I used up some old-ish cherries I had and topped it off with a tiny handful of blueberries. Conclusion? I think this recipe would work with (almost) any fruit you care to try.
Also, my sister gave me some individual silicone muffin forms, and I freeze unbaked dough in them and only need to defrost ~30 min before baking (maybe add a extra min or 2). Works great, as then I can’t eat more than two (even though I totally want to) –because I’ve frozen the rest!
I know these muffins are perfect as is, but I am actively trying to lose weight, so calorie reduction is key, and I didn’t want oatmeal today! I looked up a bunch of “skinny“ muffin recipes, and many of them had similar fat and sugar to flour ratios as this one. I ended up accidentally halving the sugar, and it was *barely* sweet enough for us, but my family is used to less sweet stuff from me. I replaced 3 tbsp of the butter w applesauce, and it was just on the “ok” side of gummy. Because I was using raspberries, I wanted the batter a little thinner, so I used 2 tablespoons of lemon juice and 3/4 cup of milk (minis 2 tbsp). I used a mix of oat flour, whole wheat, all purpose, and almond meal. I used one hefty teaspoon of turbinado to sprinkle on top. If I make them again, I think I will omit one of the tablespoons of applesauce. I think that will be a slightly better outcome.
Love these muffins, but sprinkling the muffins with 3 tablespoons of turbinado sugar, or even half that, resulted in unbearably sweet muffin tops. On the third try I sprinkled just a couple of pinches over each muffin (using somewhere between 1 to 2 *teaspoons* for five large muffins) and achieved a much better balance, while still getting nicely browned tops with a sugary crunch.
Could you replace the sugar topping with the crumb topping from your other blueberry recipe (blueberry crumb cake) or can you make the crumb cake as muffins?
I’d think so!
Hi Deb,
If you only had self-raising flour on hand, how would the recipe change?
Thanks in advance!
I haven’t tested these with self-rising flour but it usually replaces the flour + baking powder or baking soda + sometimes the salt.
Woke up today craving blueberry muffins. This recipe is fantastic! I only had a 1/2 cup of sour cream, so I subbed in 1/4 cup of buttermilk. Had an extra fresh ear of corn so zipped it off the cob and added the kernels to the batter with the blueberries. Skipped the sugar on top, but they were perfection. Reminded me of the blueberry corn pancakes at Cheeky’s in Palm Springs! Best recipe!
This is a really great recipe! We have made them several times, most recently, this afternoon. We might request one slight addition to the recipe. You very kindly provide weights for most ingredients, but omit a weight for the cup and a half of yogurt. Yogurt does not “play well” with measuring cups. It is forever sticking to the cup. Giving us a weight would be most welcome! By the way, it is certainly due to our clumsiness, but we get 10 muffins from a batch. — Many, many thanks! You’re the best!
Hi there. I love using my scale to bake! You can measure and weight yourself just once. Or, use one of these numbers:
I looked up (in various places) what ONE CUP of yogurt weighs, and got: 227, 230, or 240 grams. Close enough!
I agree — I actually always weigh it. I might have paused because the weight will be different for regular yogurt vs. greek vs. sour cream, but just a little. I get 230 grams for 1 cup of sour cream and 240 grams for 1 cup of greek yogurt.
Thanks! That helps a lot, and it is almost exactly what we concluded as we weighed. We also have discovered that the muffins freeze rather well. If not absolutely as great as they are one the first day, we will continue to enjoy them thoroughly for five breakfasts…with or without butter!
As for Freezing, I find the best way is to freeze (in individual silicone baking cups) *before* baking.
Muffin perfection! I love a muffin where the fruit is the star of the show, and this recipe delivers! Deb, when it comes to fruit, you are my hero! Not too sweet, a lovely crumb that is just a smidge dense, crusty top, and lots of blueberry goo. I am going to try this base with other fruit combos.
These are the be all end all blueberry muffins and the only recipe I’ll ever need for blueberry muffins.
I have guests coming next week. These would be great for breakfast. Can I make them now and freeze them for a week? Will they defrost okay?
Yes, but they won’t be as crunchy on top.
best way to do ahead: put batter into muffin tins (or silicon forms) and freeze RAW. Then thaw before baking–and put the sugar on at that point! Voila.
I made these in a pre-coffee haze this morning and accidentally used a whole stick of butter instead of five tablespoons. I’m eating one now and I’m here to tell you, I have no regrets about having made this mistake. I don’t think I will be putting any butter on top, though!
I was inspired by your latest YouTube channel to dig up this recipe and give it a go. Since then, I’ve made these almost weekly without fail. My husband joked I was making these too often so I skipped a week and of course, he came back asking when I was planning to make them again. Recipe is perfect as is although I only ever have vanilla greek yogurt on hand and it doesn’t seem to impact quality/texture/taste although I’ll have to try it with plain yogurt to compare soon. 5 stars, Deb! This will forever be a family staple in our home.
Came to this recipe from Youtube. Made these exactly as is already twice this week. Great muffin! Love how it is all in one bowl too and 9 muffins is a nice, just-right amount. Be sure to watch Deb’s Youtube video. I think it is awesome how you are doing those videos Deb. So helpful to see someone making something, you are fun to watch and (as you know:))it is a way the Zoomers get their food content now. And it did not go unnoticed a certain cute comment on there!
Yum, I made these using a standard one dozen muffin pan. I filled the liners full but got 6 tall muffins! Fine with me, they were delish.
Are you using single or double acting baking powder?
This would really help European bakers since most of the baking powder here is single acting and we have to adjust. It’s not hard if you know the secret but it really helps to know what the original baker is using.
Double-acting is standard here, and that’s what I use. They should work the same; mostly double-acting is more stable and reliable. It needs heat to start activating.
Deb,
Think these could work as mini-muffins? I need some smaller servings for a bridal shower this weekend.
Sorry if you’ve already answered this!
Thanks!
Yes! Haven’t tested them but the rules should be the same — fill the cups basically to the top, sprinkle with sugar. Same temp, less baking time.
i used mayo + vinegar instead of sour cream, and baked it in a loaf pan. delicious!
I just took these out of the oven, and somehow three of them were devoured immediately. They’re well worth turning the oven on in 100+ degree Vegas heat. Thanks Deb for another easy and delicious, knockout recipe.
Wow. I am a fearful Baker, always worried I’ll make a mistake, like mixing up the amount of baking powder with baking soda ( yes, I did that). But, your recipes and methods are so approachable, they/you give me courage. So today, I. Made. These. Muffins! So good. Really easy and really delicious – thank you!
If I don’t have table or fine sea salt, what would you recommend the measurement be for Diamond Kosher salt?
Yes, you can use double fine sea or table salt for Diamond kosher.
I put the blueberries in before the flour this time because I was sick of accadedently crushing the blueberries. It worked great!!
Do not use the larger quantity of blueberries suggested, it makes them far too wet. I followed the recipe exactly and the texture was far too close for a muffin. My husband said” these are NOT good muffins”.
If you are a blueberry fan and you want all those blueberries, you can freeze them before making the muffins. I prefer this way b/c I like the color contrast between the berry and the cakey part without the light blue cake. I made them with the larger quantity and they came out really nicely.
I don’t comment on blogs. I just don’t. But I’m making an exception because these are so amazing. Hands-down the BEST muffin I have ever made…EVER!!! Light, fluffy, perfectly balanced flavor. Just the right amount of sweetness. Bravo!!!!
I made these just as the recipe was written and delivered to a home bound friend who declared them the best she’d ever eaten! Now my fig tree is producing a bumper crop, and I wonder if I could substitute cut up fresh figs. What do you think?
I just made these with blackberries my husband and I picked today. They’re absolutely delicious! I used the upper end of the recommended berry weight and I’ll reduce it next time only because I don’t think you’d miss them and that many berries did somewhat affect the structural integrity of some of the muffins (could also be due to blackberries vs blueberries?). I used full fat Greek yogurt and omitted the lemon zest. I will definitely make these again. The crunchy top was divine!
Delicious. I used buttermilk and nonfat Greek yogurt. Turned out really well!
I made these muffins last night and wanted to post my substitutions! I had already started making the batter when I opened my container of greek yogurt and realized it was covered in a layer of pink mold. I decided to substitute with 1/2 cup of csahew milk and a splash of lemon juice. I also increased the lemon zest to 1 whole lemon (i really like lemon zest). They are still totally delicious, just not quite as tall as the pictures! I will definitely be making again with the yogurt :)
I made these last night exactly as written, and they were sublime! I do not care for yogurt, but there is no yogurt flavor in the muffins.
The best homemade blueberry muffins you will ever have! I have made these so many times in the last couple weeks! They are so easy and taste/look like they came from a bakery! I used an ice cream scooper to scoop them into the muffin liner!
Wow though this weekend. One quick question, where do you add the blueberries in the recipe? I’m assuming it’s after the second batch of flour mixture is stirred in?
Turned out perfectly! Used Greek yoghurt and milk (2/3 to 1/3 because ran out of yoghurt), subbed vanilla extract for the lemon and made up the last 10g of butter with sunflower oil. The batter didn’t seem sweet enough before it was baked but in the end was just right. Recipe is a keeper.
Do you have suggested modifications for high-altitude baking? I’m at ~4000 ft.
I bake at 6200 ft and this recipe comes out great with no tweaks. I do typically weigh my flour for everything and usually go with 5oz per cup instead of the more common 4.25 oz. But my non-baking husband has learned to make these as a weekend treat for me and he makes it exactly as written with no ill effect.
I made these blueberry muffins last night and although they were very tasty, I had a couple issues I wanted to ask about. First, I used homemade yogurt, so it was thinner then store bought (maybe I should have used a bit less yogurt?) The batter was probably thinner than you suggested. I used silicone muffin pans to bake them. They baked though in the amount of time suggested, but they did not dome up. They were fairly flat, actually. I love the silicone muffin pans because you do not have to grease them and the muffins just pop right out, but sometimes the baking time is longer and they do not brown quite as well. What do you think the problem actually was? They taste great and were so easy to put together. I used nutmeg instead of lemon zest because that is what I had and still thought the flavor was delicious. My leaveners are all fresh. Thanks and best wishes on the new cookbook.
Thanks! The doming generally comes from a thick batter that goes almost to the top of the cup. If the silicon pan was larger, that would affect it. The thinner yogurt could too. You should be able to get browning on top, right?
Actually not a lot of browning on top, either, but I think you are right. I think less yogurt would fix the problem the next time because the batter was not thick. The silicone muffin pan was the normal size. Silicone pans are somewhat of a hit or miss with me, but muffins come out of the pans so nicely without greasing, of course, so I will persevere! Thanks for taking the time to answer. I can always count on you and I appreciate it. Happy Autumn!
I’m not sure I will every make another blueberry muffin recipe ever again. Thea were amazing – a little lemony, a lotta blueberry-y, and that crunch on the top – PERFECTION!
Just made these with my 3 and 5 yr old grandbabies. We used end of season raspberries. So good and easy. The babes loved
’em!
Could you use apples instead? Was delicious with the blueberries but looking for an all white flour apple muffin recipe also. Thanks!
The biggest issue for me with blueberry muffins is the extraordinary size of modern, commercial blueberries, engineered for eating not baking. They tend to explode inside the muffin leaving huge gaps where there should be delicious muffin.
The solution is to find what traditionally were called “muffin berries”, tiny little berries that have wonderful flavor and don’t implode your muffins. In the past my source has always been acres of low-bush blueberries in northern Massachusetts that have grown, and been tended there, for millennia. (There are written records of the local indigenous people teaching the early Europeans how to burn over 1/3 of the fields each year). However, since I now live far from blueberry country, I have discovered that Trader Joes sells frozen bags of “wild arboreal” blueberries which are perfect muffin berries.
Blueberry muffins are delicious! Had my first one this am!
Love this blueberry muffins recipe, seems so delicious . Actually my son love muffins , will love to try these muffin recipes. Thanks for sharing this one.
These are amazing- I made them on Xmas morning and my boyfriend ate five of them! I seriously can’t get over how good these are.
10 years after the last comment, thought I’d add that this recipe makes 12 using a standard muffin tin. Used 1/2 teaspoon turbinado sugar on the tops. Came out perfect – about 25 min-ish (tested with a yakitori skewer). Hubby ate 1, I ate 2 for breakfast, 1 more just now cuz it didn’t fit in my container. That’s my excuse. Thanks for letting me use up my almost forgotten blueberries before being 86’d.
Made these with half oats half flour. EXCELLENT!!!
You can try tossing the berries with the flour before mixing in. If that doesn’t work for you, put half the berries in the batter, and the other half on top. Or possibly (gasp) use fewer berries?
Does anyone know how about how many calories one muffin is? they are so tasty, but im on a diet lol!
These were excellent. very easy, the crunchy sugar on top makes them that much better. I used frozen blueberries and they were perfect. My only tiny change was the zest from a whole lemon- I love lemon!
Those appear to be quite good! I tried creating a recipe with sour cream on a whim recently, but I overmixed them and they were rough and not as sweet as I had hoped, and I was disappointed. Apparently, butter and sugar are required for these dishes.
I have made these quite a few times now and they always turn out just perfect! Thank you for providing us with the recipe. 🙂
These are like magic- such a reliable recipe! Thank you for making me look good. I bake them in a large 6-count muffin tin, and they huge and light and professional looking! Super tasty
These muffins are the absolute best. Made them with raspberries and blueberries, perfect every time. But 9 muffins are not enough for my family, and 18 are too many. Has anyone worked out the amounts to make full 12–cup muffin tin? (I am really not good at this).
I do not understand the point of mixing baking powder, baking soda and salt in the liquid mixture instead of the usual way of adding to the dry mixture.
I would like to know if there is a technical reason or just the baker’s preference.
It’s a one bowl recipe that she was going for here. It 100% works. Made many times.
I’ve actually done it both ways, and can’t see the difference (they both work), so if there is one, I also would like to know the reasoning behind it.
Adding the small-amount dry ingredients in this way also reduces the chance of overmixing a batter or dough. Those who are not interested in this method, but still want to make this a one-bowl job, can dump in the flour, make a well in the heap, carefully stir in the leavening and salt, and then fold the dry mix into the wet stuff.
It makes the recipe one bowl.
I can’t believe how good this recipe is! I have been using 1 cup whole wheat flour and 1/2 cup white flour and it is delicious. I have also used gf flour and margarine for a dairy free/gluten free version and my friends are begging me to make more. Delicious all the ways!
Swapped in orange zest, frozen cranberries, and greek yogurt, and made 12 smaller muffins. Delicious!
Always been a huge fan of muffins and these blueberry muffins are my new favourite.
This was so good. I made a batch last week and my daughters begged me to make a second batch today. It comes together so simply that I can include my little helpers without worrying about multiple bowls or fussy procedures. I used sour cream, and subbed regular sugar for turbinado. SO GOOD. Thank you for sharing this recipe! Next stop: start to play with the sugar content for the times when I am ordered to make these muffins but I have no sour cream, only something like blueberry chobani.
I LOVE this recipe! Thank you again Deb!
Thanks for the quick, easy and delicious recipe. Perfect muffins.
These muffins are so moist with dense texture. Just right sweetness. Large blueberries just pop a huge fruity flavor. Couldn’t be better!
Sitting here eating muffins made with this recipe and local blueberries picked yesterday. It’s heaven, thank you thank you.
Holy Schnikies I have found it! These really are the perfect blueberry muffin. Thank you for ending a decade-long search, Deb lmao.
Naturally I made adjustments (sorry) but they worked for me and my family so I will take the win. We like a sweeter muffin so I doubled the sugar which was perfect for offset the berries which were pretty tart. I’m adding that in case others come along who are also Team Sweet Muffin lol. This did not seem to adversely affect the texture at all.
I also subbed the lemon zest with about a teaspoon of vanilla because the lemons in my fridge had converted to fossils. It was delicious!
I used the top end of the blueberry measure and man I didn’t expect to get my USRDA of blueberries today, but I was happy it came in muffin form lmao.
Honestly they were exactly what I wanted and I’m going to be making these again and again!
I cannot find the recipe for the “Even more perfect blueberry muffins.” Every link I click brings me back to original.
That recipe has been updated and is the one you should use.
I have been searching for the perfect blueberry muffin recipe, and the search ends here. These muffins are so right, from the abundance of berries to that crunchy topper. They aren’t too sweet, either. Smear with salted butter. Goodness!
I just made these, and they are heavenly! Light and fluffy and tasty. I used sour cream and did the recipe exactly as written. My only note is that it made 12 whole muffins, rather than 9 as the recipe states, but I’m not complaining!!
Have made over and over again. Our fav!
In your utube video towards the end of baking you moved the muffin pan to a higher rack, did you bake these on the lowest rack in the oven and then switched up ? or did you bake them on the middle rack then raised to a higher one? sorry, just confused about which rack to bake these on.
I sometimes get better color on the top rack, so I moved it.
For anyone interested in making this in a loaf pan who is wondering how to convert measurements, I attempted to 1.5 the recipe (although the measurements don’t always lend themselves to this), and I got a perfectly tall, oversized loaf cake. If you’ve made the Smitten Kitchen pumpkin bread with its towering craggy top, this is similar to what I got here! You may want to put a pan underneath it in case you have some blueberry juice in the oven, but overall no regrets. It took about an hour and fifteen minutes to bake at 350.
This is a great tip, thank you!
FYI I have used frozen blueberries (not thawed) for years. They work just fine frozen.
I love the one bowl but I love even more the melted butter (I always forget to thaw the butter a head of time.)
Made your recipe this morning with the frozen Blueberries, OMG so much better than my recipe. Hubby loved them too! Thank you!
I used full fat Greek yogurt and frozen blueberries. Turned out moist and delicious. Even with gently folding the flour and berries, the batter turned purple. I think fresh blueberries are better in keeping the batter color light. That said, they tasted great!
I have been making blueberry muffin with frozen berries for many years (NOT THAWED). Try it it works great and no purple batter.
One of the best blueberry muffin recipes I have made! I made it in mini loaf pans so I could give one as a gift. I would add more lemon zest next time, otherwise it was perfect. Thanks
Hi, can the batter be made in advance? If so, how far?
I made these this morning for my toddler’s birthday. I made them exactky as written. The recipe resulted 30 minutes later in 9 GORGEOUS scrumptious muffins. Everyone agreed they were the best we’ve had (not SAYING there was some “get in my belly” chat, but…) and gobbled them up. Another winner from Deb!
I made these this morning…delicious! The recipe made 6 large muffins. I like to spray the muffin tin with Pam first and then spray again , lightly, the muffin liners once they are placed in the pan. That way the whole muffin releases from the liner with no problem…blueberries tend to stick. Thank you for your delicious recipe! Love it !
Any tips on timing for mini muffins? Thank you I’m so excited to make these!
I use individual silicon muffin cups (of 2 sizes!). Can’t remember, but I’d guess 12-15min. Toothpick test! –and then let us all know, please. (you’re going to love these!)
Quick question…can you please clarify when you say “Melt butter in the bottom of a large bowl”. Not sure how to do that. In a microwave?
Thank you!
Yes, I usually use the microwave.
Can you sub in strawberries? My market was out of bluebs!!
Yes, I’d probably dice them.
I’ve been making the Cook’s Illustrated muffins for years and finally decided to give this recipe a try. It’s absolutely terrific! I did make a slight adaptation—instead of lemon zest, I used half a teaspoon of cinnamon and half a teaspoon of vanilla bean paste. Otherwise I made them exactly as written, using Stonyfield Greek-style yogurt and baking for 30 minutes. They came together super quickly and were a huge hit. Thanks for posting!
These were amazing! I’ve been looking for the perfect blueberry muffin and have tried SO many recipes. But I can finally stop searching. Thank you, thank you, thank you!!!
Omg I adore you! I just found you and this is my first time watching one of your recipe videos! I could watch you all day! You are real, funny, and just so down to earth! Also, you put together a video that had mistakes, which I love you dropped something on the floor and it was funny! I mean who doesn’t to that?! I am making these right now at 11:30 AZ time.
I look forward to going through your website for more recipe content.
Made these this morning to take into work. They turned out really well. I didn’t fill the muffin cups as full as yours, so I got 14 muffins and baked them for 24 minutes. They got rave reviews!
Thank you so much for sharing the recipe!
I can’t tell you how these were once cooled bc my husband and sons inhaled them minutes after coming out of the oven (while standing over the counter no less – they never made it to their seats). I took the advice of some folks below and added 1tsp vanilla and a little cinnamon to the sugar sprinkled on top. But seriously, this melt in the microwave, one bowl, 1/2 lemon recipe is a freaking culinary wonder that you can make on a whim before the kids come home from school or guests wake for breakfast. This will def be on rotation at our house.
Is there a SF alternative?
I made this today with blueberries from the csa. I made it exactly as written except as a loaf instead of muffins. I’d agree with other commenters to double/1.5x the recipe as it was a short loaf, but I only had enough berries to make a single recipe. That said, it was AMAZING and so so simple to throw together. I took it to a cookout and it was devoured. You know it’s good when people keep coming back to cut off another little sliver because it’s so addictive. Definitely saving this recipe to make over and over!
I made these over the weekend, but using raspberries and white chocolate chips instead of blueberries as we have been raspberry blessed in our garden this year!
So. Good.
Can you make this in a 8 x 8 pan?
Yes
These were amazing! The crunchy sugar on top was everyyyything. Boyfriend said they are the best blueberry muffins he’s ever had
Curious why you would change recipe from a precise measurement of lemon zest to an inherently imprecise one? So many different sized lemons!
I cannot stand measuring zest in teaspoonsful, way too fussy, especially for breakfast. Whether the lemon is smaller or larger, it will all work out and taste good.
One of my fave innovations DP/SK has taught me is to add the leavening agents to the liquid portion instead of trying to make sure it’s evenly distributed in a dry medium. So much easier to stir! Alas, as I went to make Perfect Blueberry Muffins (to finally use up a flat of Pamlico County Blueberries) the refrigerator had eaten my sour cream. Another DP/SK lesson: don’t be timid. I substituted the bottom of the ricotta cheese container (1/3 c?) and filled to 3/4 cup with buttermilk. Haha, haven’t tasted them yet but they LOOK ok.
I made these but without the lemon zest (didn’t have a lemon) and they were the best blueberry muffins I’ve ever eaten. Moist and some many blueberries. I will definitely be making it again!
would love to make them vegan, which oil can i use instead of butter? (no marg!!) and shall i use same quantity in weight?
My experience has been very good with avocado oil.
thanks, weight for weight presume?
Yes, pretty close. Half a cup of butter weighs 113 grams. 3/4 C avocado oil weighs 160 grams. So if you multiply the butter weight by 1.5 (to get the equivalent 3/4 cup) that comes to 169.5 grams, less than a ten-gram difference, so yes, the weight should be about the same as given, 70 grams. Alternatively, you could actually measure out 5 Tbs oil (just once!) and weigh the total (just once!) and then you’ll know from then on. If you go to all that trouble, please post what your results are! You can also find lots of “conversion” tables online, for example: https://coolconversion.com/cooking-volume-weight/1~tablespoon~of~avocado+oil~to~gram
Good Luck and let us all know what you do and how it works out.
So…. I used coconut oil, a little less sugar and frozen blueberries, they were pronounced excellent. Weighed the coconut oil, (which ended up being 4 tablespoon not 5, as for butter). I minded the bleeding that frozen berries produce, but not sure if there is a workaround for that?
Furthermore, I did something I have wanted to do for a while – test a few blueberry muffins side by side for comparison of another ‘famous’ well known site, and these were pronounced best! So this is the winner and the ‘keeper’.
If there is any advice to limit the bleeding frozen berries produce, I would welcome it.
Try tossing the berries in a tablespoon or two of the flour. That should help reduce the streaking.
This has been my absolute favorite blueberry muffin recipe since you first published it way back in the day. Over the years I’ve made it with yogurt, sour cream, and heavy cream with a tablespoon of vinegar added. They always turn out fantastic. The only change I always make is to use lime zest instead of lemon because blueberry + lime is divine. I also prefer to still use the 3/4 cup of blueberries because I like a larger muffin to fruit ratio. As always, thank you for so many foolproof recipes!
I have made this recipe a few times. Did not have quite enough blueberries today, and I was really in the mood for muffins, so I cut up 2 plums, in small pieces, added along with the blueberries. WINNER!!
I just made these! I followed the recipe exactly and baked them for 28 minutes. They’re delicious but just the tiniest bit dry. I feel like they could have used some for fat, but I’m not sure if it’ll throw off the recipe at all? Maybe I over baked by three minutes too? But I think cutting them in half and adding butter will fix that. Overall I highly recommend this recipe. It’s so easy and all you need is a bowl and the required measuring devices.
Hello! I had a clarifying question. When you say: Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth
Can you explain how the butter is melted? And are the ingredients added to the hot butter or do you wait for it to cool?
Thank you! Can’t wait to make these.
I use the microwave.
OH MY GOODNESS!! These really are the perfect blueberry muffin. I love that you make it it one bowl. I take these everywhere and everyone loves them. When they ask me for the recipe I just send them to your site. Thank you for all the work it took to refine the already wonderful recipes! Thank you!!
These look amazing! Could I make the batter the night before and bake them in the morning?
I’ve been making these muffins for years, but just read your comment about coriander and nutmeg, but I don’t see how much I should add anywhere. Since they are rather strong flavors I thought maybe a 1/4 t each, but was hoping to get your input. Thanks
I love these blueberry muffins, amazing ones. Thank you for sharing these muffins with us, will love to try this one.
I made these today with 1 1/4 cups of frozen raspberries and 1/4 cup of white choc chips (for someone who doesn’t like blueberries). I did halve the sugar on top cos it DID seem like too much (especially with the sweeter fruit) but I reckon it would have been fine. Turned out super delish and delightfully pink. Wish I’d made double.
Mine baked about 45 min or more in a 9×5 loaf pan. Also, I didn’t see grams listed yet for the thick dairy, but I got 210g for my 3/4 cup of plain yogurt. What an excellent breakfast!
Hi Deb!
This might be the second time I’ve written an * I * L*O*V*E* T*H*E*S*E!* M*U*F*F*I*N*S**!! post to your site, but who cares!
I originally found this “Perfect Blueberry Muffin” recipe while I was perusing a People magazine in/around 2019 while enjoying a pedicure. I loved that you said that you had been looking for a “perfect” blueberry recipe for years. So had I. So when I read your recipe/mini article in People I ripped it out and tried it. True love.
I have made them at least 2 dozen times over the past few years and I kept the torn out recipe inside on of my binders of recipes. It has finally disintegrated so I had to find it on your website today. Yes, I made them again this morning. I’ve eaten 3. Never 1. Not 2. THREE!!!
I also watched your video of you making “Perfect Blueberry Muffins”. I learned a few things I hadn’t realized before, so that was good. Such as 1) melted butter is OK 2) recipe is designed to be quick & easy – IT IS! and 3) over filling the muffin tray/cups is OK.
Oh boy….now that I’ve found your website I’m faced with zillions of other great Smitten Kitchen recipes. One of these days I’ll buy your cookbooks too. Can’t wait. I LOVE cookbooks.
Anyway, thank you for the BEST blueberry muffin recipe. I will never need to try another one. Ever. And as I am a true blue “new recipe cook” (I so rarely cook the same thing over and over – baking yes, but not so much cooking) it is a big deal for me to say I will never try another blueberry muffin recipe!
Can’t wait to dive into Smitten Kitchen…thanks for all you do!
A true fan,
Sarah Albiston
Richmond, Virginia
You are so lucky to have found her site. It’s my first stop anytime I need to find a new recipe for something.
I forgot to add the sugar *until the very end* (the risk of baking with a 5-week old newborn!), but even though the batter was very blue and blueberries were slightly over mixed, the muffins were still delicious! Thank you for this easy and fail-to-mess-up recipe!
I usually make the Jordan Marsh blueberry muffins with the recipe from the NYT%. They’re very good in a basic sort-of way. Not fantastic, but nice with a cup of tea..
So I had a lemon that Had to be used quickly, and an 18-oz clamshell of blueberries from Peru that were so big, they looked like grapes. I doubled this recipe and it was exactly enough to yield 12 of the most tender and flavorful jumbo muffins I’ve ever made in my 70 years. Much better than the cinnamon/vanilla versions of blueberry muffins
Two notes: 1) Because I made jumbo muffins, I was worried that the outside might burn before the inside was completely baked, so I lowered the heat to 350 degrees and baked them for about 40 minutes.
2) I don’t remember who I learned this from, but if you spoon all the sugar directly on the center of the muffin instead of scattering it over the entire tip, it will spread more evenly as the batter/dough rises and spreads.
This is one of those recipes that have maximum flavor for minimum work.
Thank you!
I made this as a loaf today using fresh cranberries instead of blueberries, orange zest instead of lemon, and Greek yogurt. It came out amazing.
I’ve made the blueberry version so many times, but wanted to comment with my fall modifications in case anyone was curious.
Question for you Deb. I make this recipe frequently and am curious why you add the Baking powder/soda in to the wet ingredients instead of the standard of mixing leaveners w/the dry ingredients?
I always thought it was just a quirk but made these and the banana bread today and noticed that the same technique is used in both.
It can be done in many recipes where a second bowl is called for to premix leavenings, seasonings, and flour. Adding those not-flour dry ingredients can allow the baker to eliminate the second bowl.
I do it so the recipe can be made in one bowl.
these were amazing make double batch for my whole family and they love it too! def making these again!
Deb, toasting these leftover muffins is a game changer idea! For the first time ever, I actually finished every last muffin of the batch! (I would love to say “we”, but my darling family doesn’t “do sweet” for breakfast. :O )
Just made these for breakfast- delicious! Do you happen to have a morning glory muffin recipe up your sleeve?
Indeed! It’s a snack cake but it makes good muffins.
Yummy. The yogurt I was going to use was bad, so in desperation I subbed in ricotta, and they were delicious. Definitely better with All the Blueberries.
I made these today to the T (six Large ones) and they came out beautiful. Next time and there will be a next time I will add more lemon zest because that’s just how I roll. Thanks for the receipt.
Deb, absolutely love this recipe. I would like to make these for Thanksgiving week, substituting cranberries. Any suggestions on altering the amount of sugar?
I have never before left a comment, but felt in this case it was entirely necessary, as never before have we made any recipe in which it actually makes the exact number it says it does. Haven’t yet baked but the mixture is delicious.
For my midnight cravings, i eat muffins and these well-cooked blueberry muffins you mentioned here are my new favorite.
These turned out super delicious! My blueberries were giant though, and I made them into mini muffins (the recipe made exactly 24!), so I wish I layered a small dollop of plain batter at the bottom! The lemon zest added a lovely flavour, and I also added a bit of vanilla. I *love* that it’s a one bowl recipe haha. 10/10 will definitely make these again!!!
Hello Deb,
This is my favorite muffin recipe. I make it all the time and they always turn out great. I see someone asked about using raspberries instead of blueberries, but what about cranberries? I wasn’t sure since they are a bit firmer than raspberries or blueberries. Do you think cranberries could work in this recipe?
Thanks!
I made these muffins yesterday using 3/4 cup sugar in the batter, which was perfect. I set them on a cooling rack and left the kitchen for a few minutes and when I returned five muffins were gone! My husband was three steps away working on his computer, and when I asked his opinion on the muffins, he replied “muffins?” and looked to our puppy who was still licking his chops. I ate a couple for dinner so I can say these muffins are delicious and this recipe is great. In the future, I will set the cooling rack out of the puppy’s reach.
Well, these are indeed perfect. I just used the last summer blueberries from the freezer for these muffins, and hooray! Because I’m even more of a step skipper than you, I mixed the wet ingredients with a fork, and then incorporated the dry in too with the fork, and they were simply great. Thanks, Deb!
I made these blueberry muffins last night and they were hands down the best I’ve ever had. I’m not a frequent baker of blueberry muffins, so it’s not saying much, but still. I think the secret ingredient that really elevated these muffins was the lemon peel – it added just the right amount of tartness to balance out the sweetness of the blueberries. They were delicious warm last night, but were still tasty this morning when they were slightly cold. My roommate, who had never had blueberry muffins with fresh blueberries before, was also a big fan.
Overall, this was an excellent recipe and I’ll definitely be making it again as soon as this batch runs out (which is likely to be this afternoon as I plan on finishing them off for a snack). In fact, I’ll probably be out buying more blueberries to make another batch as soon as possible. If you’re a fan of blueberry muffins, I highly recommend giving this recipe a try.
Amazingly, I have made these a few times my whole family loves them. I have difficulty converting grams to tbs, but when I’m using https://mycalcu.com/It will be easy for me to convert any measurements.
Just made these with sour cream (and a bit of half and half as I was short on the sour cream) and used 2 C blueberries because they needed using up. Truly divine! (And I’ve tried the CI recipe and utterly hated it—ended up with burnt blueberry goo encrusting sad muffins.) Very happy to have this recipe in my arsenal, plus just one bowl?!?! Excellent.
Just saw this on your email & watched the video. So easy! I had all the ingred & made these right away. I use frozen wild blueberries cause they are my fave & I can always have them on hand. Five min into the baking & I realized I forgot the turbinado sugar on top. I’m so bummed but no matter, these are still my new fave b-muffin so thank you for reposting. Also, love to “discover” new recipes to use out of my cookbook.
Nothin’ like a delicious muffin. I’m always in search for this one!
Hi
When I go to the even more perfect blueberry muffin recipe it says to click on the hyperlink for recipe but it takes me back here… so which is the ultimate perfect blueberry one?
I’ve made these multiple times but this past weekend, only had limes not lemons so I used lime zest. My family says using lime made them 1000x better than the already amazing version with lemon zest.
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What would be a great replacement for the berries? Believe it or not, I am allergic and would really like to make these muffins in a way that they aren’t too squishy.
If you can eat any other berry (raspberry? even cranberry!) that should work. If not, I’d think small (but not too small) chunks of apples would also be great. And if that’s not to your taste, maybe nuts? Or just omit? Or try another of Deb’s fabulous recipes!
I think another berry would work if you can eat them. Maybe even chocolate chips. I want to say maybe even peaches when they come back into season as long as they aren’t too juicy
Have made this quite a few times exactly as written and the muffins have always come out super delicious! Today the only fruit I had was frozen sour cherries, and I only had about a quarter cup of sour cream. I used whole milk soured with some lemon juice to make up the dairy volume. Turned out great! If I make with sour cherries again I might add a teensy skosh more sugar, but I will happily eat the rest of this batch as is. An excellent and flexible recipe.
these are a staple for me- they come together quickly (under an hour start to finish), taste amazing, and I typically have most of the ingredients on hand. A great way to use up some blubes that might be past their prime
These muffins are truly perfect– a staple in our home. I prefer making them with sour cream!
I keep coming back to these! My favorite and today I did frozen raspberries with white chocolate chip. Couldn’t ask for a better pick me up with a house full of sick kids and never get more than 2 hours of sleep at a time with a baby. This mama says these are quick easy and delicious!!
mmm! those looks so yummy! def gonna try this recipe soon! thanks for the recipe btw :)
Just revisited this but didn’t have all ingredients and it’s indeed ever forgiving! Used 1 kid lemon yogurt plus some buttermilk, reduced sugar as result, then used dried cranberries plumped up a bit with hot water. Delicious! Remade a second batch next day (6 isn’t enough) by popular demand! Easy+good=Perfect!
My kids are now calling these ‘Wartime Muffins’ because we love the blueberry ones but don’t always have all proper ingredients on hand and they always turn out amazing, involve only one bowl and results are fast. It’s a keeper! Thanks for this!
Easy to make, and who doesn’t like blueberry muffins?
Best muffins ever!! I used coconut yogurt because that’s what I had on hand and I didn’t even taste coconut flavor. I used vanilla extract and vanilla beans which added a great taste. Definitely going to keep this recipe on rotation.
I love this recipe every time I make them! (The double chocolate ones are good too!) however I find 25-30 waaay too long for these guys at 375 so I just cook them for 20 and they get nice and golden 💕
I’ve made these again and again and they are perfect every time! (Because I am the type of annoying person who cannot help but mess with recipes, I tend to add some vanilla, extra lemon zest, dash of cardamom etc but really they are perfect as written). I’m thinking about doing a cranberry orange version as well and I reckon they would be great as well.
I’m about to take these out of the oven and had a panic thinking I forgot to add vanilla. But it’s not in the recipe — just curious bc I’ve never made a blueberry muffin recipe without vanilla.
Can these muffins be made ahead and frozen?
Yes! But I scoop them into silicone muffin forms and freeze them *unbaked*. I have baked them semi frozen ( with a few extra min on the timer) but I think they’re slightly better defrosted before baking. Then they’re indistinguishable from fresh made and baked immediately.
Yes
These muffins are hands down the most incredible ones I have ever tasted or baked. Thank you so much!
I have been a fan since we used to live in Brooklyn before returning to Australia. I WON the Golden Whisk Award at work with this ‘Best Ever Blueberry Muffin’ recipe. The turbinado sugar is a game changer! Thanks so much Deb =!
I am thinking about making these to leave in the freezer for family who will be overnighting at our place while we’re away (all of us traveling in different directions!). I’m guessing the crunch from the coarse sugar topping would more or less get absorbed into the muffin, so would you leave it off? Any other suggestions for a tasty make-in-advance, grab-it-and-go breakfast?
I routinely freeze muffins UNBAKED. Just leave instructions, along with a measured amount of sugar in a jar.
My family loves these muffins. I also add raspberries.
Love these muffins, they were a huge hit.
My second time commenting on this same recipe to again report of its extreme flexibility. I woke up the other morning wanting muffins but was missing about half the ingredients, lol. Used frozen strawberries, which I didn’t have quite enough of, so I made only six muffins and kept the other measurements… mostly the same, fudging a few by subtracting 10 or 20 grams here and there to ensure my muffin tin wasn’t TOO overflowing (I couldn’t be bothered to do the math of two-thirds-ing the recipe that morning). Didn’t have enough yogurt so subbed cream cheese (!) that had been languishing in the back of my fridge. Didn’t have a lemon so used the zest of a lime (!). Happy to report they turned out beautifully, despite my best efforts.
I made this with sour cream and did not have turbino sugar, so dusted with regular cane sugar. The texture was spot on, but felt a sweetness was missing throughout the muffin itself that I enjoy. I questioned using vanilla Greek yogurt that I had, will try next time.
I make these often and they are, in fact, perfect. The only minor adjustment is that I add a pinch of coriander which makes the muffins somehow taste even more blueberry-y
Hello,
As a muffin lover, I once had a recipe for orange-cranberry muffins, but lost track of it. They were among the tastiest I’ve ever made. If you have such a recipe in your library, I would love to see it. Thank you in advance,
Dell Bean
Super tasty and fluffy and soooo many blueberries! The recipe was really detailed and thanks to those details I was not irritated at all when my dough really was kinda sticky and thick/like a cookie dough. In the midst of preparing the dough I realized I didn’t have any full fat yoghurt left (only the really really low fat one) and they still came out perfect – will try again with full fat yoghurt for the ultimate richness.
These are just the perfect blueberry muffin. You know when you want something delicious, but also want an easy streamlined recipe? Well this is it.
Bonus points for getting to use up the Greek yogurt languishing in the fridge….while also adding some protein. Oh and I subbed in some cornmeal for some of the flour because I like corn things. Super delicious and so easy!
Can I make these in my 6-cup large muffin pan? How do I adjust the cooking time? For reference, this muffin tin holds batter for 12 regular muffins.
Thanks!
These are the best blueberry muffins I’ve ever made! I followed the recipe exactly and I got 10 perfect muffins!. Super easy to make, too.
I made these and used brown sugar instead of white and coconut yogurt and they were really delicious!!! Super easy to make! Thanks for sharing
I must be doing something wrong because I’ve made this recipe twice and both times the muffin didn’t rise and the dough tasted tough. The first time I thought it was because I over-worked the dough so the second time I tried not to stir too much but still had to work it a little to combine the flour with the wet ingredients. My final batter also didn’t seem as smooth and runny as Deb’s in the video. Any ideas on what I’m doing wrong? I read the recipe several times to make sure I had the right proportions but it didn’t turn out like in the video
Could it be your baking powder/baking soda expired? We’ve made this dozens of times with my daughter and it’s always great. Added ingredients out of order, used yoghurt or sour cream or even flavored kid yoghurt and reduced sugar, and it always yields a thick almost cookie dough batter and makes awesome muffins. Just a thought. BP and BS are the magic so that might be the issue? Hope you figure it out because these are such an easy fast go-to treat in our house!
Perfect. Love that it can be made in one bowl. Now whenever I have overnight guests I give them blueberries and yogurt for breakfast on day one, then make muffins with the leftovers for day two.
Made these with 1/4 tsp coriander, 1/8 tsp nutmeg and 1/2 tbsp vanilla as I didn’t have a lemon. Also replaced 1/2 c flour with whole wheat flour. They were absolutely fabulous!!! Thanks Deb!
So easy to make spontaneously thanks to not having to wait for the butter to soften! Definitely turned the mood around for my grumpy toddler this morning. We used vanilla instead of lemon zest, and frozen wild blueberries. Thanks for crafting the perfect recipe!
These are the best blueberry muffins I’ve ever eaten. Usually they are so sweet and greasy they could double as cake. These are dense and substantial. I don’t feel like I’ll go into a diabetic coma after eating them. Hallelujah!
These are so good. I don’t add the topping sugar. I never do this. They are good naked.
I double the recipe and my husband and son still beg for more. I use vanilla yogurt instead of plain and sprinkle vanilla sugar on top bc I’m a vanilla freak. This recipe is so easy and so forgiving it makes me feel like baking genius. Thanks Deb!
Deb, thank you for another DELICIOUS recipe. I made a double batch, one I followed exactly, and the second I subbed orange zest and cranberries. Everyone raved how moist they all were. I loved the crunchy ‘lid’ and generous berries. I’ll be making this again and again!
Have made this recipe several times and my husband just loves them. However, I find them a bit dry. Does anyone have a suggestion for remedying the dryness? Also I add 1/2 t. cardamom, which we really love.
I’ve never experienced that, but knocking off a minute (or more) on the timer might solve your problem. Just tootpick test and you’ll be good. And Yes to cardmom!!
Thanks. Will try that.
Made these dozens of times and they are occasionally dry when I leave them in the oven a couple of minutes too long. We toast those and slather with butter to remedy! Cardamom is our favorite tweak!
Just made these, they are indeed perfect. We only had frozen wild blueberries that colored the dough in a lovely lilac hue. Perfect sugar-salt ratio in my opinion. Baked them for 23 minutes since we love them on the gooey side. Would recommend 100%.
Although these muffins are delicious, even half a tablespoon of turbinado sugar, not even three tablespoons, produced muffin toppers that were intolerably sweet. I obtained a significantly improved balance and sugary crunch on the third attempt by sprinkling a few pinches onto each muffin (using between one and two teaspoons for five large muffins). Despite this adjustment, the muffin tops remained beautifully browned and retained their sugary texture.
These are the best blueberry muffins I have ever made and taste amazing. So easy to make and bake up beautifully. I have made them multiple times and they always come magnificent!
Love this recipe! These muffins are light and fluffy and delicious.
Is it possible to rest the dough overnight in the fridge and bake in the morning? I always struggle with getting breakfast on the table quickly.
I’ve never done it here but I know others have and it seems to work out fine. (My concern is that they’ll rise less but it might be unwarranted.)
I had great success baking this recipe into a loaf with an 8 1/2″ x 4 1/2″ x 2 /3/4″ pan that I use for tea breads, smaller than my sandwich bread pans. It domed beautifully, and with the gorgeous turbinado sugar, rising nearly an inch and a half above the pan height in the center.
I just put these muffins in the oven. Simple, quick recipe in one bowl! I cook but I’m new to baking , so the video was especially well done and helpful! Thank you! I’m a big fan!
Fantastic muffins, my husband adores them. They’ve become a staple in our household.
These were delicious… almost scone-like? Or maybe like an amazing, blueberry drop-biscuit?
I currently have a muffin tin of portioned batter in the freezer because I *think* they will thaw and bake beautifully for when we have guests.
Do tell us how it works out!