I decided to push the envelope and toss in 2 cups of blueberries!

Chef John
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.

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  • Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth.

  • Whisk flour, baking powder, baking soda, and salt in a small bowl.

  • Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined.

  • Spoon batter into prepared muffin cups.

  • Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.

Nutrition Facts

254 calories; 11.5 g total fat; 45 mg cholesterol; 272 mg sodium. 34.3 g carbohydrates; 4.1 g protein; Full Nutrition

Reviews (246)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2012
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! Read More
(84)

Most helpful critical review

Rating: 3 stars
09/10/2012
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. Read More
(10)
316 Ratings
  • 5 star values: 226
  • 4 star values: 57
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 3
Rating: 5 stars
06/14/2012
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! Read More
(84)
Rating: 5 stars
06/14/2012
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! Read More
(84)
Rating: 5 stars
06/16/2012
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! Read More
(52)
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Rating: 4 stars
06/20/2012
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. Read More
(41)
Rating: 5 stars
05/25/2013
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! Read More
(37)
Rating: 5 stars
01/21/2013
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. Read More
(25)
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Rating: 5 stars
09/07/2012
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. Read More
(14)
Rating: 5 stars
06/29/2012
Perfect! I have been trying to duplicate these amazing muffins for over 20 years and have never found the right balance! Thanks Chef John! Read More
(12)
Rating: 5 stars
07/25/2012
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! Read More
(10)
Rating: 5 stars
08/31/2012
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:-) Read More
(10)
Rating: 3 stars
09/10/2012
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. Read More
(10)