Best Blueberry Muffins (Cook's Illustrated) Recipe

Community Pick

"From the Cook's Illustrated Website: This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter. These muffins are great unadorned, but for an extra flourish, give them a dip in sugar by following one of the variations.Makes 12 muffins"

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photo by Buckeye123

Ready In:: 40mins
Ingredients:: 8
Yields:: 12 muffins
Serves:: 12

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ingredients

2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon baking powder
¹⁄₂ teaspoon table salt
1 large egg
1 cup granulated sugar (7 ounces)
4 tablespoons unsalted butter, melted and cooled slightly
1 ¹⁄₄ cups sour cream (10 ounces)
1 ¹⁄₂ cups frozen blueberries, preferably wild

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directions

Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and hom*ogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.

Questions & Replies

Oops I misread I did not add the berries to the flour Hmmm getting dumber??

maxine.rose9
I filled the muffin cups to the brim and more and I really think this is a receipe for 24 muffins!? Also the receipe does not say when to add the flour or did I miss something? They are cooking now so I hope they turn out but will be jumbo muffins
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maxine.rose9

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Reviews

This is my favorite blueberry muffin recipe. It is almost as easy to prepare as the box mixes. Cook's Illustrated lists several toppings to use on these muffins. I used the lemon glaze: combine 1/4 c. lemon juice with 1/4 sugar in a saucepan over medium heat; reduce to glaze. Combine 1/2 c. sugar with 1 t. freshly grated lemon zest. After muffins cool 5 minutes, brush tops with glaze and then dip in lemon sugar. Yummy!

swissms
There should have been a warning with this recipe about how thick the batter is before baking. I am not an experienced cook and I panicked thinking I had done something wrong. After rechecking the recipe I doubtfully spooned the batter into the muffin pan. However, they turned out great! Nice and moist inside after baking. Next time I will double the recipe. I used low fat sour cream, and substituted splenda for most of the sugar.

Dr Phil fan
My husband said this is the BEST blueberry muffins he has ever had. The first time I made it I followed the recipe exactly except that I used fresh blueberries. The second time I increased the amount of blueberries to two cups, but that was a little much. Think I'll stick with the 1 1/2 cups it calls for in the future. They store nicely and taste just as good if not even a little better in the morning if made the evening before.

Wags374
I changed this recipe a lot to make it healthier and it was still delicious. Used a combination of whole wheat, oat bran and flax seeds instead of AP flour. Used 1.5 cups of slightly drained yogurt instead of sour cream and butter. Added 1 TBSP of oil and 1 tsp vanilla. Used only 3/4 cups sugar. Used fresh wild blueberries that tasted divine. Sprinkled sugar and a little salt on top before baking (a little trick I learned). Yum!

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Red Jenny
Wow! These are more like dessert than a breakfast or snack option. Absolutely delicious ... and incredibly easy to make. No mixer needed. I used fresh plump blueberries and non-fat sour cream. Next time, I'll use the lemon glaze as recommended. That sounds really good -- not that a glaze is needed. These are delicious just as they are.

Patti M.

see 29 more reviews

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Tweaks

I added 1 cup grated zucchini and decreased the sir cream by 1/4 cup to show for the moisture in the zucchini. I also added a tsp of vanilla, it was an awesome tweak to a great recipe.

MsHunnie
Light sour cream, lemon zest and fresh berries.

ceegee1945
I changed this recipe a lot to make it healthier and it was still delicious. Used a combination of whole wheat, oat bran and flax seeds instead of AP flour. Used 1.5 cups of slightly drained yogurt instead of sour cream and butter. Added 1 TBSP of oil and 1 tsp vanilla. Used only 3/4 cups sugar. Used fresh wild blueberries that tasted divine. Sprinkled sugar and a little salt on top before baking (a little trick I learned). Yum!

Red Jenny