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Basic Blueberry Muffins
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5 from 1 vote

Basic Blueberry Muffins -- Good Ones

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 18
Author: Cookie Madness


  • 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


  • Preheat oven to 350 degrees F. Grease 18 muffins cups or line with paper liners.
  • 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.
  • 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 and at this point, make sure all the flour in incorporated.
  • 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.
  • Makes 18 muffins (or 12 large bakery style 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,