Chef John's Blueberry Muffins
I decided to push the envelope and toss in 2 cups of blueberries!
I decided to push the envelope and toss in 2 cups of blueberries!
Very easy and quick to make! I used white wheat flour and blueberry flavored yogurt instead of sour cream(what I had on hand). Made half the recipe and got a dozen muffins in my pan. Will make again, Thanks!
Excellent! Another Chef John triumph! I made half a batch and came out with nine muffins. I followed the recipe's ingredients as written. After adding the first half of the flour, I dumped the blueberries into the remaining flour mixture and then added that to the batter by hand, just folding it in. Halfway through I sprinkled on a touch of sprinkling sugar, but next time I'll do that before baking--just to give them a little sparkle on top. Thanks, Chef John!
These are very good. I ended up with 24 muffins instead of only 16 and only needed about 23 minutes or so in my oven. I know that the muffin pan sizes vary so if you end up with more than 16, start checking after 20 minutes to make sure you don't over bake these.
These muffins were wonderful! I used the zest of one lemon, but didn't want to waste the rest of the lemon. When the muffins came out of the oven, I mixed up a simple, thin glaze using the lemon juice and some powdered sugar (maybe 3/4 cup?) and drizzled over the warm muffins. This took them over the top!
These blueberry muffins are EXCELLENT but only bake them for 18-20 minutes (depending on your oven). I baked them at 375 and they were perfect at 20 minutes. I'd only recommend 30 minutes if you really like the taste of blueberry flavored charcoal. Made these to bring to work and they were a huge hit. Loved this recipe - reduce the cooking time.
Nice crust, good color, great flavor, even using 1 tsp. of lemon zest. That was enough for me. These would be beautiful with an egg wash and some sugar sprinkled on the top. Before I added the second half of dry ingredients, I sprinkled some of the mix over the blueberries, to keep the color from spreading.
Perfect! I have been trying to duplicate these amazing muffins for over 20 years and have never found the right balance! Thanks Chef John!
These muffins are not overly sweet and it truly allows the blueberries to shine in this recipe. I really liked the hint of lemon also. Very nice texture and crumb. Thanks Chef John!
I've made many blueberry muffin recipe's and this is my favorite one. When I first made this recipe and did a taste test on the first batch of warm muffins, it was good but not much different than other recipes. It was after putting my muffins in the fridge and having one with my coffee the next morning that I realized these were a better muffin. They were so moist and even more full of flavor the next day. My husband and kids really liked them and said they were my best muffin yet. I think I will stick to this recipe. Thanks Chef John :-)
These were okay but not exceptional - the consistency was less like a muffin and more like a cupcake. The taste was good and we enjoyed the extra blueberries but I probably won't make this recipe again.
I just made these muffins for my family and they were a huge hit! Took a little longer than other recipes I have used but very worth it. Very moist and delicious on inside and great crust too. I did sprinkle a little sugar on the top. Definitely became my #1 blueberry muffin recipe!!
I cut this recipe by half. I "soured" the milk with a teaspoon of lemon juice and I did increase the blueberries by another half cup. Even reduced by half, I did get 12 muffins that were a bit on the smaller size. Baked at 350*, they were done at just over 20 minutes. The muffins were slightly sweet with a nice tang from the sour cream and lemon zest. I'm glad I added more blueberries, 1 1/2 cups was perfect for us.
I tried these because of all the positive reviews, but was very disappointed in this recipe. The muffins were dry, not at all sweet & glaringly bland. I couldn't even taste the lemon zest. I definitely won't be making these again.
I did not care for this recipe.
I enjoy baking and have never made blueberry muffins before until now. WOW! They turned out great!! Fantastic when served warm with some butter on them. I also added some granulated sugar on the tops of the muffin before baking.... yummy!!! I will recommend this recipe to everyone!!
Delish! I had a ton of blueberries so i needed to do something with them and made this. Very good and moist. I will try buttermilk next time.
This turned out so good that I can't believe it I made it . I added 2 tsp vanilla extract to it and reduced the flour to 2 1/2 cups and blueberries to 1 cup.thanks for the recipe
Only changes were to use low fat blueberry yogurt in place of sour cream, as well as frozen Maine blueberries in place of regular fresh blueberries. This made 24 regular-sized muffins, and I baked for only 20 min, rotating pans half-way through. The lemon zest is a must.
Perfect, moist, sweet enough, but not too sweet. Simple, yet tastes like you spent hours. Chef John is DA BOMB!!! This is the third or fourth I've made of his recipes and I am a loyal follower
Great muffins! I used thawed frozen blueberries and I got 21 muffins. The only thing I see missing, that I didn't realize until after I made them is vanilla. It has to go into all my baking.
Very very good I usually make CI recipes but this was delicious and made more than 12' yeahh
Made these & reviews seemed to be positive!! I added a little vanilla, substituted blueberry Greek yogurt for the sour cream & sprinkled the top with some Turbinado Sugar before baking.
I really like these muffins and the extra blueberry "kick" to them. But, I thought they were rather dry. I would probably add on a bit more sour cream or milk. They are definitely worth the experiment.
I made these muffins exactly as stated in the recipe and it ended up making 21 muffins. The taste was good but not excellent. They were a little bland and my family said they were lacking something. They said they weren't sweet enough.
these are by far the best Blueberry muffins! I have every tasted!! I have tried many different recipes, some on this site, and other sites as well, and this is the BEST! you don't need all the crumb toppings, or fancy icings, the beautiful, fluffy, muffins are perfect. watch the viedo, and make sure you don't over mix them. thanks so much chef John. : )
I made these the first time for my wife. She absolutely loved them! I used lime zest for a more tangy bite. They were wonderful. Now I have to make them at least once a week... I guess I had better get back into my kitchen.
Delicious! I made jumbo sized muffins and got 10 out of the recipe. I sprinkled the tops w/ coarse sugar before baking for crunch and a little extra sweetness. LOVED the addition of the lemon zest...great compliment to the blueberries! Will def make these again! Thanks for sharing. :)
They were okay. Needs vanilla!
This recipe was fabulous! I had never made muffins from scratch, it was easy and delicious. Next time I will add more blueberries and slightly more sugar.
I have made these several times and they are perfect everytime. Thanks Chef John!!!!!!!!!!!!!!!
Fabulous! I got abt 16 muffins from the batter! I sprinkled a little raw sugar on the tops before baking...yum!
My family prefer this without any lemon in it, but otherwise perfect.
These are great! I made 18 muffins, and baked for about 22 minutes. The lemon is perfect and the texture is just slightly cakey--yummy. I might sprinkle with sugar before baking next time. Hubby loved them--this is a keeper! Thanks, Chef John.
I halved this recipe and substituted the sour cream for plain Greek yogurt since it's all I had on hand. I also used whole wheat flour instead of white. I then sprinkled the tops with a cinnamon and sugar mixture prior to placing in the over. Baked for 23 mins, made 8 muffins. Yum!
Highly recommend. Ever since I've found this recipe I don't use any other. I've made this one with blueberries, with chocolate chips and cocoa powder and even with rhubarb - always perfect. I also sometimes make it into one big cake, this is the way everyone in my family loves it the most. Watch the video, before you start backing!!!
Fabulous! I used blueberry & blackberry yogurt + lemon juice in place of the sour cream, and cut back on the sugar. I used ½ whole wheat flour and made a lemon glaze for them. Simple, light, fluffy and delicious. Cupcake like in texture. Thank you!!!
Best Blueberry muffins ever. I tripled the recipe and they were still amazing. I loved them! Espessially how the sour cream is in the recipe.
I've made these several times and they've always come out good. Today, they were excellent! I think I measured more closely and used the sour cream instead of sour milk. I watched the video first and it says not to over mix. That's another key to good texture.
I followed the recipe exactly as written. I even watched the video. Muffins looked great but they didn't taste good. Tasted like dough with blueberries.
Probably the best blueberry muffin recipe I've ever tried. I didn't have any lemons to zest, so I added a dash of almond extract and loved it.
These were not what I expected when I saw the name muffins. If you are looking for a sweet muffin, this is not the recipe for you. These were more like shortcakes with the fruit baked in and would be perfect with a scoop of vanilla bean ice cream.
The muffins were good. I added into the recipe 1 tsp. of lemon extract along with the lemon zest to enhance the lemon flavor. It was not very sweet, so I dusted it with powdered sugar. I made 6 muffins because that was the size of my muffin pan and the rest of the batter I baked it in an 8" square pan. My husband thought it tasted more like a bread. I have to agree. A little bit of butter and honey would be perfect.
My new go to blueberry muffins. I don't think I need to say anymore.
This recipe was amazing! They were incredibly moist and addictive. I used about 1 3/4 blueberries because we ate some ahead of time. Perfect amount! I have to resist making this too often because they will get me into trouble with calories!
These are pretty good ! I used frozen blueberries because I didn't have fresh. I may try a a couple minutes less next time as they could've been a more moist:)
Delightful muffins, moist, light, not too sweet. My only change and not sure if it is a big deal or not, but I had no milk, so I used buttermilk. Other than that I followed this recipe as directed, they made a batch of 12 generous sized fluffy muffins. Took to a dinner party and everyone said they were fabulous.
Best blueberry muffins ever! I have also made this with frozen blueberries and they were just as good. Thanks again Chef John for another 5 star recipe!
After all is said and done, I still found they were a bit grainy and lacked flavor.
I loved these muffins. Although I ended up substituting black cherry yogurt for the sour cream. Very moist and tasty!
Made these for my son to share with his friends at homeschool coop. The kids loved them! Filled the cups to the hilt like chef John said and got 18 muffins out of the batter. Loved biting into lots of blueberries and the hint of lemon was really nice. My oldest son said they tasted like blueberry cupcakes, which in kid language is a very good thing.
This is a perfect recipe, I add a little fresh lemon zest, and a tablespoon of lemon juice. you can use any fruit..I have done this recipe with fresh, pitted dark sweet cherries, fresh strawberries, and even mulberries. Fantastic!!!
Eye appealing. Could be sold in a bakery. Taste good and not heavy. Blueberries are a must and add to the beauty. Batter was larger than anticipated and the consistency was perfect. 31 muffins cooked. Sprinkle sugar on top to add a little more sweetness.
More like a cake texture
Excellent! (As usual for Chef John!) These blueberry muffins were stuffed with blueberries. They were slightly less sweet than traditional muffins but tasted excellent. I had to decrease the baking time so make sure you are checking the muffins periodically.
These were good, but not anything to rave about. The texture is like cake, but they aren't as sweet as cake. Actually, if I make them again, I will probably add a little more sugar (surprising for me because I usually have to reduce the amount of sugar in recipes for my tastes).
These muffins turned out great, just a bit dry like many other reviews stated, but still warrant a 4-star rating. Full disclosure, I did substitute fat free plain greek yogurt instead of sour cream, so perhaps that affected it. The second time I made these, I added a half cup of applesauce, and the texture was then perfect.
This recipe was fantastic. My grandparents came over and I made them for the family, and they loved them! Definitely some of the best blueberry muffins I have EVER had. I followed the recipe as it said, and they turned out goooorgeous, especially if you watch the video that accompanies. They are good both hot and cooled, and I am definitely in love with this recipe. I have had four this morning and I'm not sorry. I had enough mix for two dozen muffins, and after two hours there are about seven left!! They are definitely great muffins, and I would recommend this recipe to anyone!
i had to substitute lemon juice for lemon zest, but they still turned out awesome and i ended uop with 24 muffins instead of 16 so i dont know if it was the size pan i used or what...but they turned out amazing, so light and fluffy, i can't wait to make them again, thanks for a terrific recipe!!!
Pretty good muffin. This is a good base recipe to add any fruit.
I gave 4 stars because I didn't have some ingredients in the recipe so I substituted and used raspberry yogurt instead of sour cream and orange zest instead of lemon zest and added a tsp of vanilla. Everything else the same. Recipe made 18 muffins and turned out quite good and beautiful but a little on the dry side.
Very good. Used lite sour cream. I split the recipe in 1/2 and recipe made 11 regular sized muffins. Also, I sprinkled with cinnamon mixed with sanding sugar toward the last 10 mins of baking for a nice topping.
Perfect!! My first really good muffins. This video is really helpful and the recipe is easy to follow and the result is great. Delicious muffins! One trick is to put into the fridge the muffins during half an hour more or less, before taking them to the oven.
hi from grepipwilko,i have made your recipe 3 times now,the family think they are gorgeous,well done,and thankyou for the recipe,keep up the good work
Amazing recipe, I made them already 3 times and they always came perfect, thank you from Switzerland
AMAZING!!! :) I love these muffins, I followed the recipe exactly and they came out amazing :) It made 22 of the best blueberry muffins I've ever had :) Thank you for the recipe I will definitely be making these again and again :)
I made three substitutions, white whole wheat flour(which I always use), cranberries, and greek yogurt (for the sour cream). The base of this recipe has really nice flavor and I'm sure I will use it again with other mix-ins. Mine didn't brown at all. I halved the recipe and got 10 muffins that baked for 20 min at 350 in my convection oven.
Love these muffins!
This recipe makes lots of batter and could easily be cut in half..... or just freeze the extras. Easy to make. Prep time was minimal with minimal mess. I used only 1 cup of blueberries (all I had on hand) and they still came out nice. I added 1 tbsp of dried lemon peel in place of the lemon zest and these are just perfect! I used a mini-muffin tin and made a total of 48 bite-size muffins that are perfect for a snack, small dessert, for lunches, etc. We'll keep half out and freeze individually the rest. I did notice that the batter was quite stiff so I thinned it down just a bit with extra milk to make spooning it easier using the two spoon method to drop into the smaller cupcake tins.
I liked this recipe better when I added vanilla extract. It definitely needed this. Plus I added a crumbly topping on the top before baking with cold butter, sugar & cinnamon. It now has way more flavor
I made 12 large cupcakes. Texture was good and was easy to make.
They come out great every time!
i added streusel to the tops! the grandkids love it! and since we have a bumper crop of blueberries, this recipe will be used many times! chef johns recipe s tend to be my go to! thank you
I have made the several times and everyone thinks they are so delicious. The best blueberry muffin recipe that I have found
It’s so good! Although I was able to make 24 regular sized muffins and 1 heart shape mold with this recipe. Which was more than the “makes 16 muffins”. Whole family loved it!!!!
Very Yummy!! They are more like a scone than a muffin -but I love scones!! I agree they only needed to bake for about 20-22 min. and I added a drizzle of powdered sugar mixed w/ milk on top as a treat. I used fresh picked Alaska blueberries & shared w/ my neighbors and they can’t stop raving about them. :) Thanks!
I hate to change a recipe before trying it for the first time but I had to use what I had on hand. I added 1 tsp vanilla, only had 1/2 tsp lemon zest, used applesauce instead of vegetable oil, used buttermilk instead of regular, and the muffins turned out just great. Thanks Chef John for a terrific recipe.
Love LOVE love Chef John's recipes !!!!! I usually don't change anything for Chef John's gifted recipes. However I used this recipe as a base. Did everything as called for except left out the lemon, i added some wheat germ, about one teaspoon vanilla, a tad, cinnamon, about 1/2 cup walnuts and about 1/2 cup chocolate chips. Wanted more desert type muffin. Made a lot of muffins and they are awesome. Thanks Again Chef John !!
Loved this recipe.
Delicious. Loved how light and lemony they were. Used to make a delicious, but heavier version, this will replace it now.
Someone gifted me a few pounds of fresh Michigan blueberries and I was searching for a good muffin recipe. This was the best one by far and the quick video helped with the process. Can’t wait for next year’s blueberry season!
Made no changes and yes I would make them again.
It is a very great recipe! I did add some lemon zest to bring out the sweetness though.
I used large a muffin pan- it made 6 perfect muffins. I dad to use yogurt instead of sour cream because I was out. These were the best I ever had and i am 68 years old... My daughter said they were VERY light. Also I had MY HUSBANDS FRESH BLUEBERRIES... just great.- Thanks P.G.
Like a biscuit. With lots of blueberries. Perfect with hot drinks or warmed with butter.
This recipe as written is o.k. My rating is based on that. That being said, I will make these again because I like the texture they just need some flavor!. I personally, will add about half cup of brown sugar and vanilla 1-2 tsp. (a baking recipe without vanilla??), lemon extract 3/4 tsp., the addition of chopped strawberries would be wonderful too :) I used a pampered chef cupcake scoop and ended up with exactly 24 muffins.
I've made this recipe twice and it tastes better everytime. Everyone loves it when I make these muffins. Great recipe! The lemon zest is a must, it adds a nice hint of flavor.
Perfect! So good! Just like every other Chef John recipe! The only changes I made was to sub plain yogurt for sour cream and add a little cinnamon and vanilla. So light, fluffy, and the lemon zest really brightens the flavor. Will def make again!
The muffins are very very good. I used lemon juice in place of lemon extract(1/2 teaspoon). Did not use paper liners, I prefer firm edges. Not cupcakes so not very sweet. A good breakfast muffin.
Thanks for the recipe! Friends enjoyed the muffins, and mentioned they were not too sweet, liked the hint of lemon as it complemented the blueberry. I used other reviewer suggestions: I added some vanilla, and sprinkled with tornado sugar before baking. Used a little less sour cream, since I wanted it a little less moist. Definitely will repeat!
This was a very nice blueberry muffin. I didn't use as much lemon zest as the recipe called for and I am glad as they might have been more lemon muffins than blueberry if I did use a whole tablespoon.
I didn't line the muffin tins and increased butter, used greek yogurt and 50 % flour and 50% almond flour. Deliciousness w Love.
Prepared muffins using exact recipe, they taste good. Not too sweet, crisp top, moist inside.
Easy recipe and the muffins came out very good. The only change I made was I used canned blueberries, a mistake I won’t make again. I’ll be making these again, but with fresh blueberries!
Not that Chef John's recipes are not stand alone awesome, but I had to make a few changes because of what I had on hand. I substituted Yoplait peach yogurt for sour cream, Meyer lemon zest for lemon zest, frozen blueberries for fresh and coconut oil for vegetable oil. They came out really, really delicious!
Did not make any changes. Used fresh picked wild blueberries. Delicious.
I LOVED these! I was a little worried when others said theirs turned out dry. Mine were nice and moist and delicious! The only thing I did different was add a tablespoon of vanilla, the juice from half a lemon and I sprinkled sugar on top before baking. They are SOOOOO good and super easy to make!