Blueberry Muffins

The perfect blueberry muffin with a high crown and a moist center is a snack to behold! Here are a few tricks that will help ensure you get your muffins to crown properly.

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Blueberry muffin batter in a bowl with five cavities filled in a muffin pan.

 

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A blueberry muffin on a cooling rack on a marble countertop.

 

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A blueberry muffin on a blue and white striped napkin and an espresso.

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Blueberry Muffins

  • Prep Time: 20 m
  • Cook Time: 23 m
  • Resting Time: 1 h
  • Servings:
    12
    muffins

Ingredients

  • butter or oil for greasing the muffin pan
  • 2 cups cake flour
  • ½ cup sugar
  • teaspoons baking powder
  • ½ teaspoon salt
  • cups blueberries
  • 1 egg
  • ¾ cup milk
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • Turbinado sugar optional

Instructions

  1. Pre-heat the oven to 425°F.
  2. Line the inside of a muffin pan with muffin liners or grease well with butter or oil.
  3. Combine the flour, sugar, baking powder and salt in a medium bowl and whisk together to break up any lumps. Place the blueberries in a small bowl and toss with 2 tablespoons of the dry ingredients.
  4. In a separate large bowl, combine the egg, milk, butter and vanilla extract. Add the dry ingredients to the wet ingredients all at once. Mix by hand just until dry ingredients are incorporated into the wet. Do not overmix the batter. Gently fold in the blueberries. Cover and let the batter rest for 30 to 60 minutes in the refrigerator.
  5. Fill the muffin cups ¾ of the way to the rim. Sprinkle the turbinado sugar over batter and transfer the pan to the middle rack in the oven.
  6. Bake at 425°F for 8 minutes. Then turn the oven temperature down (do not open oven door at this point) to 350°F and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Transfer the muffin pan to a cooling rack and let it cool for 3 minutes. Then, remove the muffins from the muffin pan and place muffins directly on the cooling rack to cool completely.
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Comments (20)Post a Reply

  1. Meredith, your new website is amazing, great job !!
    I usually use all purpose flour in my blueberry muffins, is there a big difference ? I just learned to refrigerate the batter before baking, never knew that information.

    1. Hi Lynda. Cake flour has less protein than all-purpose flour so the muffins end up more cake-y than chewy. In a pinch, using all-purpose flour is absolutely fine. Refrigerating the batter helps get the best rise out of the muffins and gives flavor some time to develop. Thanks for the kind words on the site. 🙂

  2. Just made these using your recipe to the “t”

    Incredible and the blueberries are so sweet and plump

    Thanks for all your hard work in developing these recipes for us!

    5 ⭐️ ⭐️⭐️⭐️⭐️

  3. 5 stars
    We said goodbye to Barry (the storm) & thought we would celebrate with muffins for breakfast. Thank you God, no damage.
    Wow! They are fabulous! I’ve made a few blueberry muffin recipes & they don’t usually turn out that well. These looked just like yours in the picture & they were delicious. Thanks for the recipe. It’s a keeper!😊
    Miss seeing you on Qvc. 😁

    1. Hi Deborah. It could be where you place the muffins in your oven. The higher up in the oven, the more likely they are to brown.

  4. 5 stars
    I just made these blueberry muffins… all your extra tips were just great! Letting the mixture cool 🙂 Chef Meredith I really enjoy your posts/blogs, your website (all of the above)!!! May you continue in peace and in health!!

  5. 5 stars
    I only wanted to use my Breville and muffin pan wouldn’t fit so I adapted to make a blueberry loaf. DELICIOUS!! I do not like to cook but do on rare occasions bake, this was so easy. If I can do it, anyone can do it. I follow you on Facebook, you are inspiring me to want to try cooking. Thank you!

  6. 5 stars
    I make muffins a lot and have used the “Jordan Marsh” recipe often. By far, Blue Jean Chef’s recipe is the best. Easy and fast, even with the rest period in the refrigerator. Highly recommend this recipe.

    1. Hi Tena. I’m afraid bread flour would not be a good substitute for cake flour. They are at opposite ends of the flour spectrum – bread flour is high protein and cake flour is low protein. I would substitute all-purpose flour if you can’t find cake flour.

  7. 5 stars
    I made these muffins and they were amazing, unlike any I had made before due to your great tips! I can totally see this recipe becoming a favorite, and adaptable to different fruit such as dried cherries or cranberries. Thanks!

    1. Hi Fredi. For large muffin tins, bake at 425°F for 5 minutes, then lower the oven to 350°F and bake for an additional 25-30 minutes.

  8. 5 stars
    Great! Thank you so much for the info! I have made these twice. They are fabulous & not too sweet. Next time I’m going to make them in the jumbo size.

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