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
- Recipe comments (66) »
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
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.
09/01/2009
These are absolutely the best blueberry muffins I've ever made! Since trying this recipe a couple of months ago, I've made them many times - my husband and grandkids love them! I've even substituted Splenda for the sugar a couple of times, and they, too, came out great. I'll be making these again and again!!!
08/30/2009
These are delicious & so adaptable. I add the blueberries in the flour as I find it easier. May I also comment on the fact that KAF members actually answer peoples' concerns! Probably the only ones who do - Bravo!
08/29/2009
The first time I made these, I overmixed the batter which was so thick I had trouble mixing in the blueberries without crushing them. But, the second time I changed the preparation a bit: I beat the butter and sugar as directed (make sure the butter is at room temp--this is far more important than I realized). In a small glass measuring cup, I mix together the eggs, sour cream, and vanilla making sure that it's really well mixed. I pour the sour cream mixture into the mixer and beat all the liquids together well. In a separate large bowl, I stir together all dry ingredients. Rather than mixing the dry in with the mixer, I pour the wet ingrediants into the dry and simply stir together until everything is moist. Do not overmix. I make a well in the batter and immediately pour in the blueberries, gently stirring together. I like to wrap up the bowl and let it sit in the refrigerator overnight. The next morning, I put the paper liners in my muffin pan, spray them lightly with cooking spray, fill and bake. These are fabulous! I've made them for overnight guests several times, and they rave when they wake to the smell of fresh blueberry muffins. ENJOY!!
08/20/2009
not only does my husband ask me to make these all the time, i am a professional baker and have been looking for years for a blueberry muffin recipe that is just that!! every recipe i've come across is either too sweet, tooo dense or just plain awful! this is the only recipe i will ever use unless you can top yourself with something better!!! keep the recipes coming! thanx!!
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