A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Blueberry Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Blueberry Muffins Recipe Blueberry Muffins Recipe

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.

Connect with us

At a glance

Prep
Bake
Total
Yield
12 muffins
Nutrition information

Ingredients

Choose your measure:

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 to 3/8 teaspoon salt, to taste
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 3/4 cup to 7/8 cup granulated sugar*
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream or plain yogurt (full-fat will yield the most tender muffins)
  • 1 1/2 cups blueberries, fresh or frozen
  • coarse white sparkling sugar for garnish (optional)
  • *Use the greater amount of sugar if your berries are tart.

Instructions

  1. Preheat the oven to 375°F. Line a muffin pan with papers, and grease the papers.
  2. Measure the flour by gently spooning it into a cup, then sweeping off any excess. 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.