Blueberry Muffins

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Hands-on time:
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Yield: 12 muffins

Recipe photo

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.

Blueberry Muffins

star rating (139) rate this recipe »
KAF guaranteed
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 01/01/2010

Ingredients

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)

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

Directions

1) Preheat the oven to 375°F. Line a muffin tin with papers, and grease the papers.

2) In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

3) In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.

4) Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.

5) Add the vanilla and sour cream or yogurt, and mix until incorporated.

6) Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.

7) Fold in the berries by hand.

8) Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.

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.

Nutrition information

Serving Size: 1 muffin (79g) Servings Per Batch: 12 Amount Per Serving: Calories: 190 Calories from Fat: 45 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 this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 02/15/2015
  • GDad from KAF Community
  • Not bad at all, tasty without being overly sugary and I liked the crunchy top.
  • star rating 02/12/2015
  • Annamarie from Greenville, South Carolina
  • I used this recipe during my bakery days. I did change and add lemon peel with the vanilla. It just enhanced the flavor. I did prefer the wild blueberries over the fresh for the simple reason they were smaller and more flavorful. Thank you for such great recipes. Annamarie of Annamarias Biscotti Company and Bakery, Greenville, South Carolina !
  • star rating 01/11/2015
  • Kim from Chicago
  • These are delicious, but are more like a biscuit than a muffin. I was looking for a fluffier and slightly sweeter final product than this. I'll try one of the other KAF blueberry muffin recipes next time.
  • star rating 11/29/2014
  • Jody from Snowmass Village, CO
  • This is exactly what I was looking for in a blueberry muffin. Not too sweet or have that instant cake mix texture. I used full fat sour cream and added a Tabelspoon of flour (for half a recipe) and had to bake a tad longer because I'm at high altitude. Also added lemon zest.
  • star rating 09/20/2014
  • weekendbaker from chicago, il
  • I made this for my son's soccer team - everyone loved them and one boy asked for seconds - and wanted to know where I "got them". When I told him I made them he asked me how, and said, "Mom, are you getting this??" The recipe was very easy to follow. As others said, the dough was quite thick, but the finished product kept a nice tall crusty crown. I made 2 batches - both were good but the 2nd was better. The first time, I mistakenly cut the sugar to 1/2 c (I always try to do this), did not have quite enough butter, and used fage 2% plain greek yogurt since I did not have sour cream. The first batch was good, but I think I cut the sugar too much and with the greek yogurt, the muffins were a bit denser and dryer. The second time, I followed the recipe exactly and used reg. sour cream instead of greek yogurt - they were moister and tastier. Still not too sweet, but I like that contrast with the blueberries. I like the vanilla flavor, but next time will add lemon zest too. I added raw sugar crystals on top - pretty and tasty! I will definitely try this one again.
  • star rating 09/20/2014
  • reburnard from KAF Community
  • This has become my favorite weekend treat! I love the flexibility of combining different yogurt flavors and different fruits. I've added chopped nuts; I've used a combination of cinnamon chips and chopped fresh peaches; every kind of berry I can get my hands on in any combination--all great! The muffins are so light and tender! This recipe is now taped to the inside of my kitchen cabinet, so I never have to go looking for it again. I've ditched my old standard--it seems so dense and heavy compared to this one! THANK YOU!!
  • star rating 08/25/2014
  • Sandy from Lancaster County, PA
  • I followed the recipe as it was written. The muffins looked beautiful when they came out of the oven. However, they tasted dry and floury. Others who tried them said the same thing about their taste. I was very disappointed and will not use this recipe again.

    I am sorry this recipe didn?t work for you. Please call us at the Hotline (855 371 2253) so that we can troubleshoot together. ~Jaydl@KAF

  • star rating 08/24/2014
  • Shellbow from New York, NY
  • I made the following modifications: -All Whole Wheat All Purpose Flour -1/4 cup Applesauce instead of Butter -Greek Non Fat Yogurt -1/2 cup maple syrup instead of granulated sugar -Increased the Frozen Blueberries to 2 cups -Added zest of 1 lime They were amazing and only 150 calories each with 3g of Fiber, though 10g of added sugar :(... Next time I will try to lower the syrup They were amazing and would be great with some cream cheese "frosting" for breakfast cupcakes your kids will love!
  • star rating 08/15/2014
  • BettyDares from KAF Community
  • First attempt at making muffins was a major success thanks to this recipe! I doubled it for a work party and got 23 muffins out of it (I did eat some batter and was generous with the scoops.) I used sour cream and my only deviation was to add about a Tbsp. of orange juice since that was the only citrus I had around. Next time I'll try to add lemon zest which I always find complements blueberries well. The batter is incredibly odd (sticky and thick) but they puffed up perfectly and taste absolutely wonderful - I received many compliments!
  • star rating 08/15/2014
  • carolyn1007 from KAF Community
  • I made these last night and they are absolutely amazing. They look like they came from a bakery. Beautiful crowns,slightly crunchy top, moist crumb, loaded with blueberries and not too sweet. I will definitely make these again. I'd also like to try them with some lemon. Any idea how much zest I should add?
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