Chef John's Blueberry Muffins

Chef John's Blueberry Muffins

Chef John 15711

"I decided to push the envelope and toss in 2 cups of blueberries!"

Ingredients 45 m {{adjustedServings}} servings 254 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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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.
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Reviews 89

  1. 113 Ratings

I love baking!

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 again, Thanks!


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 the blueberries into the remaining flour mixture and then added that to the batter by hand, just folding it in. Halfway through I sprinkled on a touch of sprinkling sugar, but next time I'll do that before baking--just to give them a little sparkle on top. Thanks, Chef John!


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, start checking after 20 minutes to make sure you don't over bake these.