Chef John's Blueberry Muffins Recipe -
Chef John's Blueberry Muffins Recipe
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How to Make Blueberry Muffins
See how to make simple, delicious blueberry muffins. See more
  • READY IN 45 mins

Chef John's Blueberry Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 16 muffins Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
  2. 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.
  3. Whisk flour, baking powder, baking soda, and salt in a small bowl.
  4. 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.
  5. Spoon batter into prepared muffin cups.
  6. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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!

Most Helpful Critical Review
Oct 08, 2012

I did not care for this recipe.

Jun 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!

Jun 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.

May 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!

Jan 20, 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.

Sep 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.

Jun 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!


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  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 34.3 g
  • 11%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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