Chef John's Blueberry Muffins Recipe

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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!

—I love baking!

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Most Helpful Critical Review

Sep 09, 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.

—Rita from AZ

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48 Ratings

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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.

—myboysmom

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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!

—Marianne

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Jul 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!

—Janet Shum

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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!

—sa

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Jul 15, 2012

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!!

—kariglaude

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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.

—Bibi

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Nutrition

Calories
254 kcal
13%

Carbohydrates
34.3 g
11%

Cholesterol
49 mg
16%

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.

Nutritional Information

Chef John's Blueberry Muffins

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 254
Calories from Fat: 104

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 6.1g 31 %
Cholesterol 49mg 16 %
Sodium 272mg 11 %
Potassium 82mg 2 %
Total Carbohydrates 34.3g 11 %
Dietary Fiber 1.1g 4 %
Protein 4.1g 8 %
Sugars 14.8g
Vitamin A 7 %
Vitamin C 4 %
Calcium 9 %
Iron 13 %
** Thiamin 21 %
Niacin 18 %
Vitamin B6 2 %
Magnesium 3 %
Folate 27 %

* 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.