Blueberry Muffins

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.

20 mins
18 to 24 mins
38 mins
12 muffins
Blueberry Muffins








  7. Fold in the berries by hand. If you use frozen berries, the batter will become even stiffer; don't worry about it, it's fine.

  8. Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Again, the batter will be thick and stiff; don't expect it to settle. Sprinkle with regular granulated or coarse white sugar, if desired.


Tips from our Bakers

  • If you're using frozen berries, mix them into the batter while still frozen. They'll turn the batter a streaky blue color. They'll also increase the baking time by as much as 5 minutes.
  • Take the muffins out of the baking pan as soon as you can. Leaving hot muffins in the pan creates steam that will toughen the muffins as they sit.

  • Substitute a flavored yogurt, like vanilla or strawberry, in place of the sour cream
  • For a more tender crumb, you may substitute 1/4 cup (50g) vegetable oil for the 1/4 cup (57g) butter in the recipe.