I made the bold choice to add 2 cups of blueberries to this recipe for blueberry muffins.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 16 muffins |
Ingredients
- 1 cup white sugar
- ½ cup butter, softened
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 cup sour cream
- ½ cup milk
- 1 tablespoon grated lemon zest
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners.
- 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.
- Whisk flour, baking powder, baking soda, and salt in a small bowl.
- 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.
- Spoon batter into prepared muffin cups.
- 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.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 272 mg |
| Sugars | 15 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I make these ( with a little tweek) every week for the farm market. They are a big favorite.
2nd time I made them…grand slam!
Have made this as directed and it was very good.. Today I made it and added a little more milk to make a slightly thinner batter. Added a smidge of grated ginger on the top with a little castor sugar. Added more grated lemon with a tablespoon of lemon juice. Loved the multi layers of flavors! This is the perfect base recipe to be adventurous with! I am a huge Chef John fan!
Cut it in half for a dozen. Substituted juice for zest and used bread flour because that’s what is on hand. Baked 20 minutes and they are perfect. Nice, moist muffin that might squirt in your mouth if you get the berry right.
Woah! Great recipe! I made changes. Firstly I didn’t use as much sugar, i used 1/2 cup sugar and 1/2 unsweetened apple sauce. Then 1 cup white flour and 2 cups wheat flour. I added 1 tsp of vanilla. And real lemon zest. I thought these were going to over flo the small muffin tins I have. But they didn’t. Delicious!
Great bb muffins! I did make some substitutions; plain Greek yogurt /sour cream, and stevia/sugar! I am making them again , they are a new fave for the family! Thanks John!
This is a tasty muffin recipe. My only gripe is that there are too many blueberries which makes it too tart for my preference. I wonder if I macerated the berries prior to adding them to the batter if it would help. The actual batter is great. I suppose I could just add less blueberries. I did make as written and perhaps with that adjustment they would be fantastic. Thanks, Chef John!
Made it exactly according to directions. In oven00setting timer for 24 min as I’m guessing 30 is too much
Everyone in the family enjoyed these. They disappeared quickly.
We love this recipe. This last time I made it (with fresh, wild blueberries, of course) I threw in a 1/2 raspberries that we had picked too and that was yummy as well. Thanks for the recipe!
I don’t make changes the first time I make a new recipe. I would however add more lemon and cut back the flour. They lacked flavor and moistness.
Just added vanilla and a dash of nutmeg.
I didn’ t use a full cup of sugar, but would have added a sprinkling on top before baking. Otherwise, I am a fan.
I love Chef John’s recipes, but this one is exceptional. This recipe makes moist and fluffy blueberry muffins with just the right amount of lemon. My family loves these muffins — they never last more than two days!
Love this recipe! Exactly what I was looking for in a blueberry muffin. Tender and lemony taste!
Not trying to change John’s recipe but times are hard and I wanted to use what was on hand, plus I try to make things gluten-free when I bake. Used gluten free flour, fat free sour cream, unsweetened coconut milk (dairy-replacement version, not the canned type for curries), unsalted butter and replaced the 1 cup of sugar with 3/4 cup white sugar and 1/4 cup Swerve (sugar replacement). They were the best blueberry muffins I’ve ever made and they look so gorgeous. My sister and I are addicted to them. I will definitely be making them again.
I made these blueberry muffins the other day. The recipe is simple and the muffins were delicious! My family loved them! 2 cups of blueberries makes a difference, you get a blueberry in every bite! I highly recommend this fantastic blueberry recipe. You won’t be disappointed!
I love Chef John recipes. They are always good. This is a great go to recipe just as it is. If you want to make it gluten free and add crunch, you can substitute 1 c corn meal, 1.5 c gluten free baking flour and 1/2 c almond flour. Increase baking powder to 2 tsp, top muffins with turbinado sugar before baking, and decrease baking time to 25 minutes. Delish!
Chef John is brilliant, and there’s a reason this recipe gets 5 stars from everyone. I made it exactly according to the recipe, except I made mini loaves instead of muffins. (Recipe makes 5 loaves, and baked about 35 minutes in my oven). They freeze beautifully and make great gifts. I;ve made this a few times now & it’s a keeper. Thanks, Chef John!
Fantastic!!! Followed the recipe exactly and they turned out so nice. Am sending a batch with my husband this week to the VFW Coffee and will serve these Thanksgiving morning. John’s recipes are always the best!!!
My family loved these muffins. I have tried many of Chef John’s recipes. He never fails me.