Chef John's Blueberry Muffins

Chef John's Blueberry Muffins

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Chef John 22847

"I decided to push the envelope and toss in 2 cups of blueberries!"
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45 m servings 254 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 118 Ratings

Most helpful positive review

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...

Most helpful critical review

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 reci...

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...

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 t...

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, ...

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 lem...

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 yo...

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 th...

Perfect! I have been trying to duplicate these amazing muffins for over 20 years and have never found the right balance! Thanks Chef John!

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!

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....

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