Our Favorite Blueberry Muffins

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Our Favorite Blueberry Muffins

star rating (77) rate this recipe »
Published prior to 2008

This is the ne plus ultra of blueberry muffins, the imaginary blue ribbon winner at the state fair, the top of the blueberry muffin heap. Based on a "famous department store" recipe (remember the Famous Department Store Chocolate Chip Cookies?), this recipe produces meltingly tender muffins, chock-full of berries and gilded with a light cinnamon-sugar topping.

6 tablespoons (3 ounces) butter
3/4 cup (5 1/4 ounces) sugar
2 large eggs
2 cups (8 1/2 ounces) King Arthur 100% Organic White Whole Wheat Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 to 2 cups (about 1 pint) blueberries, either fresh or frozen, wild Maine berries preferred
1 tablespoon sugar mixed with 1/2 teaspoon cinnamon (optional)

Preheat your oven to 375°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well.

In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk, and vanilla and almond extracts, mixing only until smooth. Quickly stir in the berries. Note that frozen berries will probably turn your muffins blue, while fresh will keep the cake part golden.

Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Bake the muffins for 25 to 30 minutes, until they're light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don't cool long enough, they'll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again. Yield: 12 muffins.

Nutritional information per serving (1 muffin, 84g): 202 cal, 7.1g fat, 4g protein, 18g complex carbohydrates, 13g sugar, 1g dietary fiber, 63mg cholesterol, 179mg sodium, 72mg potassium, 78RE vitamin A, 3mg vitamin C, 1mg iron, 95mg calcium, 59mg phosphorus.


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  • star rating 05/02/2015
  • Jen from CT
  • Swapped lemon extract for the almond extract the second time I made them and then they were perfect. As is, the almond flavor was eh.
  • star rating 04/25/2015
  • Jen from North Carolina
  • These are awesome! I think the almond extract adds a great touch of flavor. Do you think it would work if you substituted solid coconut oil for the butter?
    Jen, while this may change the texture and flavor of these muffins a bit, I think it should work fine if you use an equal amount of solid coconut oil. Barb@KAF
  • star rating 03/07/2015
  • from NY
  • The batter was too thick. The muffins were tasteless. It was a waste of my time and ingredients. Sorry but I expected more from KAF.

    You may have needed to add a bit more liquid to loosen the batter. This would help to avoid a thick, heavy product. Happy baking! Laurie@KAF

  • star rating 02/28/2015
  • D from Apex NC
  • My family absolutely loved this recipe and we used non-dairy butter and soy milk due to allergies. It still came out delicious. I still used almond extract but just a dash, and it was perfect. I also just added the milk and flour all at once and folded it together rather than beat, and it produced the best crumb. I agree with other people who have posted that beating the dry into the wet would make texture rubbery. I used 1.5 cup fresh blueberries rolled in flour and that was almost too much for us. Yes I would recommend this recipe. It is very easy and took me about fifteen minutes to whip up.
    You're right, D--over-mixing batter can develop the gluten in a recipe, which may make for a tougher texture in your final product. However, you do want to be sure to beat the eggs so that they are aerated to produce a fluffy muffin. The instructions call for mixing the batter well because sometimes whole grains, like our white whole wheat flour, take a bit of working to get them to absorb the liquids in this recipe. But if you've found a technique that gives you the muffin you're looking for then we are happy to! Good luck and happy muffin-making! --Kye@KAF
  • star rating 02/16/2015
  • Heather from Charles Town, WV
  • These were great! I used whole wheat flour since I was out of white whole wheat, upped the milk amount a bit, added lemon zest, and extract and a little honey. Kids loved them!
  • star rating 02/02/2015
  • Lauren from KS
  • Wonderful! Wonderful! Wonderful! They turned out perfectly and this will be my go to recipe for blueberry muffins from here on out!
  • star rating 01/28/2015
  • Allison from Boston
  • The recipe needs more sugar. 3/4 c. is not enough if you like your muffins to have some sweetness to them
  • star rating 01/13/2015
  • from
  • great flavor but the cooking time was too long. They ended up being tasty but dry. If I tried this recipe again I would cut
    strong>This is one muffin recipe that is made with the cake method of mixing (creaming ingredients, eggs one at a time, careful addition of dry ingredients). Bake time is hotter (375') than some recipes. Maybe the whole wheat flour made the difference? Happy Baking - Irene@KAF
  • star rating 01/01/2015
  • Becky from Iowa
  • I felt healthy eating this, possibly due to the blue color. I loaded my muffins with blueberries! Im really happy with this flour!
  • star rating 11/16/2014
  • Heather from Maryland
  • My family loves these muffins. It's our favorite recipe. No odd ingredients and simple. We use frozen blueberries and they come out perfectly moist.
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