*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.