Classic Blueberry Muffins

I'd hold back about 1/4 cup of flour and dust the berries in that prior to mixing in the batter to keep them from sinking. Otherwise, very good recipe.

• kitten1051

• Powell, TN

• 4/13/2021

Try adding blueberries as the recipe calls for which together with some vanilla and sugar makes them anything but bland and boring.

• Anonymous

• Carmel, IN

• 4/11/2021

Holy moly. I would make this again in a heartbeat. Used a pint of blueberries, added the zest of 1 small lemon and slightly more flour to compensate for the additional moisture. Added almond extract, cinnamon, ginger, and smidge of cardamom. Skipped coarse sugar. Baked for 35 minutes and came out incredibly moist while still being baked through. Possibly the best muffins I've ever eaten.

• haneye

• Seattle, WA

• 7/15/2020

I was looking for a basic blueberry muffin recipe when I found this. Sour cream and butter really make it moist and lovely mouth feel. I made it twice but the second time I put the batter into those high stiff muffin liners that have a pretty design on the outside. For some reason they baked denser and felt heavy even tho I used the same amount of batter or just a smidge more. So those muffin liners are really for cake not brownies or muffins.

• russetred

• Sarasota Florida

• 6/30/2020

Loved this recipe! I have a “but” however. Like one other baker, I opted for a lot less sugar. I wanted muffins, not cupcakes. I too, cut the sugar in half. The result? A delightful, creamy, almost a cross between a wonderful shortbread and a muffin. These were so good, minutes out of the oven. Because the recipe makes a perfect dozen (no idea what others were complaining about) I opted to freeze half the recipe for a brunch, next weekend. Will definitely make these again!

• hazyhd

• Southern California

• 5/10/2020

I've made this recipe several times and they are a major hit. I do make a couple of alterations. Finely grate peel of one orange and then squeeze the juice in, and add another 1/2 cup of blueberries. Other than that, delicious.

• cosmologic

• Portland, OR

• 9/29/2019

I took the suggestion of another reviewer and substituted vanilla flavored Greek yogurt for the sour cream. I also over filled the muffin cups as some others had suggested. The result was a nicely formed, moist muffin with a very pleasant vanilla flavor. Next time I make them and there will be a next time, I will add a little lemon zest. Otherwise, they were excellent.

• chnota

• Westfield, New Jersey

• 8/15/2019

I wonder if I could use yellow squash instead of zucchini?

• AliPegasus52

• Apple Creek OH

• 7/31/2019

Very disappointing because there was little flavor. I'd add cinnamon, lemon zest, something to give it some flavor but I'll first move on to a different recipe.

• Anonymous

• nyc

• 6/3/2019

the most bland and boring thing I've ever baked.

• andy_andersen

• Ontario

• 3/8/2019

These are so moist and yet still have a crunchy crust. It seems like a lot of batter. Since the batter is really thick I spread it evenly between the 12 cups. The cups were slightly overfilled. During baking the batter puffed up a little more.

• arizonamama

• New Canaan, CT

• 1/7/2019

This is definitely more than 12 muffins. I made 12 overflowing muffins plus a small loaf. It's a solid recipe though. Perfectly moist and delicious muffins. My new go to recipe for them. LOVE

• trace228

• Paso Robles, CA

• 11/22/2018

This recipe is solid. I did add some sweetened cranberries to give an extra sour note. The only variable that our affected results are using aluminum muffin cups versus paper muffin cups. The majority of the blueberries tend to settle at the bottom, and tin cups tend to caramelize the blueberries that settled while the paper cups just got wet.

• faklempt9104

• Southeast, USA

• 11/19/2018

I cut the recipe in half and i still ended up with a little over 12. Overall I thought the muffins turned out really well and i would 100% make them again

• Anonymous

• NC

• 9/30/2018

I love blueberry muffins and have tried a number of different recipes including some with delicious streusel toppings, but this recipe is simply the best. People love these muffins for the taste and texture. They are a little more dense than some other recipes, but in a good way. Something about mixing in the butter towards the end makes the flavor so buttery-licious. I have made this recipe with fresh berries, but made them once with small frozen blueberries (Wyndmere) and I didn't feel like there was enough blueberries, so I will add more than the recipe requires if I do that again. Also, when the muffins are done in my oven, the tops are not at all browned, so I broil them just briefly to get a bit more crunchy brown.

• smithmeyer

• Moorhead, MN

• 8/15/2018