Blueberry Muffins are my favorite kind of muffins. Actually I should clarify. Blueberry Muffins are my favorite muffins if they are homemade. I rarely buy a blueberry muffin when I am out at a coffee shop. There I will stick to a “safer” muffin such as a Pumpkin, Chocolate or a Corn Muffin. I find those muffins usually come out decent no matter who makes them. But to me, only homemade blueberry muffins that have been made with fresh blueberries and real butter are worthy. If you are going to make them yourself you need a good recipe. I have one for you here.
This blueberry muffin recipe is a slight adaption of the one published by Cook’s Illustrated in 1999. They are buttery delicious and bake up nice and high. Over the years I swapped out sour cream for their yogurt and added in more blueberries. Also I use vanilla instead of lemon zest for a little more flavor. I suppose it is just a matter of taste but I do know that my version of these blueberry muffins go very quickly at my house.
- 3 cups - all purpose flour
- 1 tablespoon - baking powder
- 1/2 teaspoon - baking soda
- 1/2 teaspoon - salt
- 10 tablespoons - unsalted butter softened
- 1 cup - granulated sugar
- 2 large eggs
- 1 teaspoon - vanilla
- 1-1/2 cups - sour cream
- 2 cups fresh blueberries
- 1/4 cup - tabinado sugar for sprinkling optional
Preheat the oven to 375 F.
Line a 12 cup muffin pan with paper liners and lightly butter the spaces in-between. This will make it easier to remove the muffins once they are baked.
In a bowl, sift together the flour, baking powder, and the salt. Set aside.
Cream together the butter and sugar until light and fluffy, using the paddle attachment of an electric mixer at medium speed, scraping down the bowl as needed. About 3 to 4 minutes.
Beat in the eggs, one at a time with mixer until mixed well. Add in the vanilla and mix well until blended.
With the mixer on low, add in alternately, approximately 1/3 of the sour cream and then 1/3 of the flour mixer, mixing in until just incorporated after each addition. Continue in this manner, ending with the flour mixture. Do not over mix!
With a wooden spoon or a plastic spatula, gently fold in the blueberries until evenly distributed.
Spoon in the batter evenly into the 12 muffin cups. The batter is very thick and will tower over the top.
Generously sprinkle the turbinado sugar over the top - if using.
Bake for 25 minutes or until done. Rest pan on a rack to about 5 minutes then carefully remove muffins from the pan. Finish cooling on a baking rack. Serve warm.
- I tested baking these muffins using paper liners and then with just buttering the muffin pan. I found it easier to remove the muffins with the paper liners and there was no difference in the look or taste of the muffin itself. If you have no paper liners on hand, you can go ahead and use butter or a cooking spray. Just be careful removing the muffin from the pan. Hopefully you will have better luck with it than I did.
- In my version of this recipe, I flavor the muffins with vanilla. Cook's Illustrated uses a teaspoon of lemon zest instead. Do what you like.
- I use sour cream in the recipe. Cook's Illustrated uses low-fat plain yogurt. You can use either.
- The tabinado cane sugar adds that sugar crunch to the top of the muffin. Optional, but it is nice if you have some on hand. It also could be labeled "Sugar in the Raw". It's great in coffee too!