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Blueberry Muffin Recipe

Anna 'Boo' Carroll Jan 23, 2005 11:11 AM

I bought what I thought was a comprehensive book on muffins recently and there isn't a blueberry muffin recipe in it!

Does anyone have a quick, tasty blueberry muffin recipe they use with great success they could share? There's a foot of snow outside my apartment and the winds off the Hudson River (NYC) are at 40 mph. Want to make some muffins! I'm stuck inside.

Any recipes would be greatly appreciated. The Big Apple is frozen stiff!

  1. d
    dixieday Jan 24, 2005 02:05 PM

    Here's my fave:

    1 cup flour
    1 cup cornmeal
    1/2 cup (packed) brown sugar (or less to taste)
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 egg
    1/2 cup buttermilk or sour milk (1/2 cup lukewarm milk mixed with 1/2 TB vinegar, let stand 5 min)
    1/2 cup orange juice
    4 tablespoons melted butter
    1 cup berries

    Mix dry ingredients in a big bowl. Beat wet ingredients together, pour into dry and mix gently. Add berries and mix. Drop batter into greased muffin tin. Bake 15-20 minutes at 375 degrees. Makes 10-12 muffins.

    1 Reply
    1. re: dixieday
      shrimpbird Jan 26, 2005 12:38 PM

      I've been making a lot of muffins lately, and this sounds really good. I'm printing it out for this weekend. Thanks!

    2. f
      Funwithfood Jan 23, 2005 06:12 PM

      I have made these and they were quite good.

      Link: http://bread.allrecipes.com/az/ToDieF...

      1. f
        Frank Jan 23, 2005 12:34 PM


        Here's one from Cooks that I've tweaked and made simpler.


        Makes 12 muffins

        2 cups (10 ounces) unbleached all-purpose flour
        1 teaspoon baking powder
        2 teaspoon baking soda
        1/2 teaspoon salt
        1 large egg
        1 cup (7 ounces) sugar
        4 tablespoons unsalted butter melted
        11/4 cups (10 ounces) sour cream
        11/2 cups frozen blueberries, Wymans From Stop & Shop are Very good.

        1. Adjust oven rack to middle position. Preheat oven to 350F. Spray muffin tin with cooking spray.

        2-Whisk egg add sugar to the ribbon stage. Add melted butter in 2 or 3 steps. Add sour cream.

        3. Add berries to dry ingredients, toss. Add wet mixture and fold in. Do not OVER-MIX!.

        4. Use ice cream scoop to drop batter into muffin tin. Bake until light golden brown 25 to 30 minutes. Cool 5 minutes then extract.

        Let us know how it turns out.

        Frank southern CT

        3 Replies
        1. re: Frank
          Anna 'Boo' Carroll Jan 23, 2005 03:16 PM

          Thanks so much, Frank. Will let you know how they turn out. Boo

          1. re: Frank
            Anna 'Boo' Carroll Jan 23, 2005 03:16 PM

            Thanks so much, Frank. Will let you know how they turn out. Boo

            1. re: Frank
              rollin'jagaimo Jan 23, 2005 05:45 PM

              I was going to recommend this same recipe too....
              The key to nice, moist blueberry muffins: sour cream!

              I might add that you want to keep the blueberries in the freezer as long as you can before you throw it into the batter; otherwise, when you mix everything together with half-thawed blueberries, you'll get a grey-looking dough with squished berries. Try not to squash the blueberries while mixing and you'll get a muffin with whole berries and not too many streaks through the batter.

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