Blueberry Muffins Recipe (2024)

Works with half whole wheat half white flour instead of cake flour. Batter was stiff, but muffin turned out light, moist with soft crumb. Was done in 20 minutes.

This is a wonderful recipe! Lemon zest is everything. Based on a previous comment, I used 3/4 cup sugar since I prefer mine less sweet. I had to use AP flour and frozen blueberries but they still came out awesome.

Made 12 muffins instead of ten; baked for about 23 mins.

This is a favorite recipe that i have been using
for more than 15 years.

Guests are crazy for these--made them for 2 brunches, and both times they were a hit. Second time used raspberries and some orange oil instead of the lemon rind, and they may have been even better! They are delicate, versatile, and quick to make.

Made with sourdough starter in place of milk, and aqua faba for egg. Used earth balance and melted it rather than creaming; could have left out salt as starter tastes salty and earth balance is salted, but they were delicious nonetheless, and vegan, in case anyone cares to veganize them. The best blueberry muffins I’ve made in a while. Easy sub for cake flour: put 4 tablespoons of cornstarch in the bottom of a 2-cup measure, then fill with flour

Great recipe. Better with 1/2 cup sugar.

The recommended 1.5 t. of kosher salt made these too salty. I used coarse, which might have been the problem.

Substituted the flour with 1/2 cup gluten free flour mix and 1 and 1/2 cups almond flour. Used four eggs Substituted the sugar by adding Stevia. Used about one and a half teaspoons Stevia, but I added it slowly, and then tasted it for sweetness.Added 1/2 cup hemp seeds Added 1/2 cup coconutUsed 3 teaspoons of lemon zest Used frozen berries Baked for about 25 minutes Delicious!

I understand that salt adds to the flavor, but isn’t 1 1/2 tsps a little much for this recipe size? Next time I will add a little less salt.

This is my favorite blueberry muffin recipe. I followed the suggestions from others and replaced 1/4 cup flour with whole wheat flour and reduced the sugar to 1/2. 3/4 cup sugar is also ok but 1 cup is much too sweet. The mixture is very thick but no need to add more milk than the recipe calls for-it bakes wonderfully.

These muffins do taste quite good (I reduced sugar to 3/4 c as others suggested although I actually unexpectedly think the 1 c would be fine) but the batter was so stiff it was like cookie dough, I feel like I made it wrong idk but they seem to have come out ok. I only had AP flour on hand so maybe that’s why but several others said they used that as well. Anyway they taste good! Just not sure about batter being weird.

I do not recommend trying this with frozen berries. It all hardened up. Whoops!

This recipe is top notch. Yummiest blueberry muffins I've ever made.

Great recipe. Better with 1/2 cup sugar.

Way better than the others. Blueberries need lemon! The cake flour makes all the difference.

I reduced the sugar to 3/4 cup, used half butter and half coconut oil, melted, whole wheat pastry four and unsweetened vanilla coconut milk. Sprinkled tops with Demerara sugar before baking. It made 12 muffins. Perfection!

Too sweet! Use less sugar.

I used AP flour not having cake flour or corn starch to make a substitute and they came out wonderfully. Next time I might add a touch of cinnamon too. Maybe 1/8 tsp?

Added two tablespoons of flax meal and reduced the sugar to half a cup—amazing!

I felt like 1.5 teaspoons was too much salt but I went with it. Yep, too much salt for my taste. One teaspoon would be perfect. Next time! Other than that, I added a tablespoon of yogurt and a teaspoon of olive oil. It was a delicious blueberry bread. I’ll definitely make it again.

Made with almond milk and regular flour because that’s what I had on hand. Otherwise, followed the recipe. Used some not-too-sweet blueberries, so the overall sweetness level was good. Batter seemed stiff but they baked up beautifully, nice and light.