Blueberry Muffins
This muffin is the one to go to for a well-behaved, consistent recipe. It does very well with any kind of berry. The batter will also keep, once mixed, for up to a week in the refrigerator. It's nice to wake up, turn on the oven, make your morning coffee, scoop two muffins, pop them in to cook, and by the time you've fetched the paper and let the dog back in, you're ready to settle down for a wonderful, warm, fresh-baked treat.
Our guarantee: This recipe makes tender, sweet muffins that hold the blueberries without falling apart.
Ingredient Section
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or plain yogurt
- 1 1/2 cups blueberries, fresh or frozen
- coarse white sparkling sugar for garnish (optional)
Directions
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1) Preheat the oven to 375°F. Line a muffin tin with papers, and grease the papers. |
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5) Add the vanilla and sour cream or yogurt, and mix until incorporated. |
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9) Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack. |
Recipe summary
- Hands-on time:
- 20 mins.
- Baking time:
- 18 mins. to 24 mins.
- Total time:
- 38 mins. to 44 mins.
- Yield:
- 12 muffins
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- Recipe comments (70) »
Tips from our bakers
- If you're using frozen berries, mix them into the batter while still frozen. They'll turn the batter a streaky blue color. They'll also increase the baking time by as much as 5 minutes.
- Take the muffins out of the baking pan as soon as you can. Leaving hot muffins in the pan creates steam that will toughen the muffins as they sit.
- To make handling baked muffins easier, use a potholder to tilt the hot pan at a 45° angle. The muffins will tilt enough that you can lift them out of the cups easily. Place them on a rack to finish cooling.
- You can use any kind of fresh berry, dried fruit, diced peaches, bananas, or nectarines in this recipe. Canned blueberries are fine, but drain them well first and make sure you have 1 3/4 cups of berries.
- Substitute a flavored yogurt, like vanilla or strawberry, in place of the sour cream
| Nutrition Facts | |
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Serving Size 1 muffin (79g)
Servings Per Batch 12 |
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| Amount Per Serving | |
| Calories 190 | Calories from Fat 45 |
| Daily Value* | |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Trans Fat | 0g |
| Cholesterol | 45mg |
| Sodium | 220mg |
| Total Carbohydrate | 33g |
| Dietary Fiber | 1g |
| Sugars | 15g |
| Protein | 4g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
01/21/2010
easy to make and a family favorite. We love muffins and I can make them daily and they will be all eaten up. I used saskatoon berries in one batch and they were just as fabulous. The texture is very nice even when I use whole wheat flour. I can't get King Arthur Flour here, but the recipe is great with any flour!
01/18/2010
As the kids say............OMG!!!!!!!!!!!! The ABSOLUTE B-E-S-T blueberry muffins you will ever make. As a matter of fact, I will try to adapt this as a basic recipe substituting other fruits as well in the future. Nice and dense, as muffins should be. I particularly love that this recipe utilizes a whopping 1-1/2 cups of berries [blues were on sale so I pushed it to the limit, and added 1-3/4 cups]........a blueberry lover's nirvana! I too change muffin/cupcake recipes to Texas size...........honey, when I want a muffin/cupcake, I want a muffin/cupcake! I did use muffin foil cups but did not grease them --- didn't need to ---- for 30 minutes, getting 6 huge absolutely beautifully mounded sparkling gems........could be the on the cover of a magazine they were so gorgeous and the taste........well, we are ALL still swooning. Anyone who makes these and doesn't give them an overwhelming 5 stars.........well, there's a sour apple in every group.....these are perfection in ease, taste, and appearance! Thanks KAF guys!
12/20/2009
Easy to replace ingredients for healthier muffins!! Have used Olive Oil instead of butter and white whole wheat flour, turned out beautifully. Batter had a funny texture, but out of the oven they were light and delicious. Several mothers at playdate asked for recipe and took extras home. Also, have used veg oil, white WW, craisins & sliced almonds with 1/2 tsp of the fiori di sicilia...the best yet!!!! They were perfectly moist inside with a light golden crisp on the outside and the prettiest muffins I've ever seen!!! So fun to play with this recipe, seems almost indestructable. Oh, and I always use nonfat greek yogurt, which has the taste of sour cream but fat free and very good for you:) Works great!!
12/05/2009
Wish I had more stars to give! This has become a staple in our home. I'm sure I could now mix them in my sleep. I keep a batch in the fridge and cook only a few each morning or for snack time. The kids & husband LOVE them!! I use regular whole wheat flour and always add walnuts. This recipe is magical with banana and walnuts!!
09/28/2009
Too beautiful to be true, with those lovely rounded tops. Too delicious to be believed. You'll be glad you tried 'em.
09/15/2009
This recipe was phenomenal! I didn't have any blueberries, so I used frozen raspberries, instead. I brought them into work for my fellow employees, and they went CRAZY over them!. I'm still getting compliments nearly a week later!
09/12/2009
Made with yogurt. Very good
09/08/2009
The dough whisk is perfect for these. The first time I made these, I followed the instructions to the letter. I was terrified that the thick (think chocolate chip cookie dough) would not work, but they were wonderful! The second time, I simplified by using the dough whisk to beat the sugar and butter, then the other wet ingredients. Then adding the dry ingredients, mixing just enough to make dough, but not totally smooth. I've never had a muffin recipe that was any good second and third days... these are wonderful!
09/06/2009
I've tried this recipe a few times, and I love it! Fantastic blueberry muffins! I've also adapted the recipe - tonight I substituted fat free toffee yogurt for the sour cream, a large bramley apple (sliced into small cubes) for the blueberries and dark brown sugar for 1/4 cup of the white sugar. I also added 1 1/2 teaspoons of cinnamon to the batter. Voila! Truly gorgeous cinnamon apple muffins! Next time I'm going to make them with strawberries and strawberry yogurt. The possibilities are endless!
09/05/2009
WOW! These were terrific. My kids always want me to make those muffins with the butter, sugar and cinnamon on top, (which I made once) but don't like the carloric content of them. Every other recipe I find has some sort of problem....but this was a success with all of us. They were like store bought....only better. I checked the calories of the 'other' muffin....383 calories per muffin!!! I did substitute 1 and a quarter of the white flour for the white wheat so maybe this muffin is slightly less calories than the 190 posted. I promptly threw away that old recipe! Thank you for sharing these great recipes KA.
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