Basic Blueberry Muffins — Good Ones

This muffin recipe was created by Joanne Chang who owns a bakery/café in Boston. It’s from the Feb/March 2006 issue of Fine Cooking Magazine, and it got very good ratings on the magazine’s bulletin board. I loved these muffins, but they did not get a thumbs up from my 5 year old who prefers cupcakes in disguise. These are real muffins – the dense, high, nicely crowned type you might find at a diner. The article in Fine Cooking lists all kinds of variations, so if you are like me and save your old issues, you might want to dig it up and take a look. There’s a beef shortrib dish on the front.

basic blueberry muffin

Basic Blueberry Muffins -- Good Ones
Prep time
Cook time
Total time
A very good recipe for basic blueberry muffins. These are rather large, which is a good thing in my opinion! They also have nice crowns.
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • 3 1/2 cups unbleached all-purpose flour (1 pound)
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups granulated sugar
  • 5 ounces butter, melted and cooled slightly
  • 1 cup whole milk
  • 1 teaspoon vanilla (or other extract/flavoring)
  • 1 cup sour cream or crème fraiche
  • 2 large egg at room temperature
  • 1 large egg yolk
  • 1 ½ cups frozen blueberries
  1. Preheat oven to 350 degrees F. Spray 12 muffin tins with flour-added cooking spray.
  2. In a large mixing bowl, sift together the flour, baking powder, baking soda and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, vanilla, sour cream, eggs and yolk.
  3. Pour the wet ingredients into the dry and fold gently with a rubber spatula until the dry ingredients are mostly moistened. The batter will be lumpy and there will be streaks of flour. Choose an add-in. I used blueberries, but you can use a cup and half of other types of frozen fruit. Fold add-in into batter.
  4. Using a measuring spoon for scooping, scoop batter into tins. It should be slightly stiff and go up and over the top by about 3/4 inch. Bake for 30-35 minutes. Let the tin cool on a rack for 15 to 20 minutes.
  5. Makes 12 muffins
If desired, make a glaze. The recipe suggests the following:

3 cups confectioner's sugar plus one of the liquid ingredients below.
--- 6 tablespoons water, mixed with a little cinnamon
--- 1 cup maple syrup
--- 6 tablespoon orange juice
--- 6 tablespoons pineapple juice,


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  1. Emilie says

    You can’t go wrong with blueberry muffins
    -Oh, and yes the Shins are great. I love them, since I saw, “Garden State.”

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