The Best Blueberry Muffins

The Best Blueberry Muffins

I happen to think that muffins make an excellent breakfast.  And I happen to think that blueberry is the perfect flavor for muffins.  So it’s probably no surprise to anyone that I absolutely love these blueberry muffins.  The original recipe came from Cook’s Illustrated, so it really needs no tinkering.  When the good people at Cook’s Illustrated tell me to do something a certain way, I just do it.  They’ve never once let me down.

You may be thinking to yourself, Look, they’re just blueberry muffins, what’s the big deal?  That’s probably because the blueberry muffins you’re used to are those bland, run of the mill muffins that I used to eat.  These are very far out of that league.  The first thing you’ll notice about these muffins is the texture – not too dense, not too moist – it’s just exactly the way you want it, but you never knew this was what you wanted until now.  I know that sounds crazy, but that’s exactly what went through my head the first time I made this recipe.  Then after the first bite you’ll understand the term “bursting with flavor” more than ever before.

You can use fresh or frozen blueberries, but with either selection I highly recommend using wild blueberries if you can find them.  They have a stronger flavor and will really stand out in these blueberry muffins.


Blueberry Muffins
makes 12

2 cups unbleached, all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup sugar
4 tablespoons (1/2 stick) butter, melted
1 1/4 cups sour cream
1 1/2 cups fresh or frozen blueberries

Adjust your oven rack to the center position.  Preheat the oven to 350 degrees.  Spray a muffin tin with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate bowl whisk the egg until well combined.  Add the sugar to the egg and continue whisking until it makes a paste, about 30 seconds.  Add half the melted butter and whisk together.  Repeat with remaining butter.  Add half the sour cream and whisk lightly, just until combined.  Repeat with remaining sour cream.

Add the berries to the bowl with the dry ingredients and stir lightly to coat.  Add the sour cream mixture to the dry ingredients and lightly fold together using a rubber spatula just until combined.  The batter should be thick – do not over mix.

Use a large spoon to distribute batter evenly among muffin cups.  Spraying the spoon with cooking spray first will help the batter slide off easily.

Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean, and the tops are golden brown.  Rotating the pan once from front to back will help ensure even browning.  Let cool on a wire rack for a few minutes before serving.

original recipe: Cook’s Illustrated, The New Best Recipe


  1. says

    We love this recipe! I’ve substituted bananas and fresh peaches for the blueberries as I have them fresh. This is a fabulously versatile recipe! It’s now my go-to fruit muffin recipe. Plus I can easily add flax seed meal and wheat germ to the recipe without changing the taste or look. Thank you!

    • says

      Yes, and I frequently do so when I’m baking. Just keep in mind that the heat will kill off the beneficial bacteria, but if you already have the yogurt then go ahead and use it for these. Hope you enjoy them!