Best Blueberry Muffins (Cook's Illustrated)

This is my favorite blueberry muffin recipe. It is almost as easy to prepare as the box mixes. Cook's Illustrated lists several toppings to use on these muffins. I used the lemon glaze: combine 1/4 c. lemon juice with 1/4 sugar in a saucepan over medium heat; reduce to glaze. Combine 1/2 c. sugar with 1 t. freshly grated lemon zest. After muffins cool 5 minutes, brush tops with glaze and then dip in lemon sugar. Yummy!

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There should have been a warning with this recipe about how thick the batter is before baking. I am not an experienced cook and I panicked thinking I had done something wrong. After rechecking the recipe I doubtfully spooned the batter into the muffin pan. However, they turned out great! Nice and moist inside after baking. Next time I will double the recipe. I used low fat sour cream, and substituted splenda for most of the sugar.

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Wow! These are more like dessert than a breakfast or snack option. Absolutely delicious ... and incredibly easy to make. No mixer needed. I used fresh plump blueberries and non-fat sour cream. Next time, I'll use the lemon glaze as recommended. That sounds really good -- not that a glaze is needed. These are delicious just as they are.

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I changed this recipe a lot to make it healthier and it was still delicious. Used a combination of whole wheat, oat bran and flax seeds instead of AP flour. Used 1.5 cups of slightly drained yogurt instead of sour cream and butter. Added 1 TBSP of oil and 1 tsp vanilla. Used only 3/4 cups sugar. Used fresh wild blueberries that tasted divine. Sprinkled sugar and a little salt on top before baking (a little trick I learned). Yum!

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I had high hopes for the recipe after reading the reviews - I was not disappointed! I am happy that another reviewer mentioned the thickness of the batter, as mine was closer to cookie dough consistency than runny batter (I, too, used fresh blueberries). I decided to make mine in a "Texas" muffin pan, and this recipe accommodated 6 large muffins quite nicely. I increased the cook time to a full 30 minutes, and left the muffins under the broiler for an additional 2 minutes to brown the tops (my oven is fickle). They were cooked perfectly, and remained super-moist. I also added the lemon glaze, but didn't have lemon zest on hand, so I just finished them with plain granulated sugar. The muffins definitely didn't need the glaze, but it added another element to their delicious flavor.

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BEST recipe! I have yet to make the glaze, no need to! Love Cook's Illustrated, and this is why! Thanks for sharing!

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Hooray! I think I've finally found The Best blueberry muffin recipe! These are so good and the instructions are excellent. They really did help a novice baker like me turn out an excellent, perfectly textured muffin. I sprayed the tin with Pam Baking spray and didn't need paper liners at all. They slid out perfectly. I also didn't sprinkle them with sugar and I think they make the perfectly sweet breakfast/snack/dessert muffin as they stand. Thanks so much for my now go-to blueberry muffin recipe, senseicheryl!

UPDATE: I only had about 3/4 cup of sour cream today so I filled the rest of the cup with milk. DH said they were the best I've ever made.

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My husband said this is the BEST blueberry muffins he has ever had. The first time I made it I followed the recipe exactly except that I used fresh blueberries. The second time I increased the amount of blueberries to two cups, but that was a little much. Think I'll stick with the 1 1/2 cups it calls for in the future. They store nicely and taste just as good if not even a little better in the morning if made the evening before.

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Definitely a great muffin. So moist and flavorful. Love them and will make often with fresh blueberries.

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This has got to be one of my new favorite recipes. It is truly amazing!!

I made these for the first time with the lemon glaze and the end result is by far the BEST blueberry muffin recipe I have ever tasted.
(I have to say the lemon glaze is what makes them so incredibly delicious).

I only ran into one problem and that was that the tops of the muffins didn't turn a golden brown. They were lacking any color (but cooked all the way through). I was short on time, so I didn't cook longer. Hopefully next time I won't run into this problem. It doesn't matter though, the taste completely makes up for it!

A MUST TRY RECIPE!!

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Easy to make and delicious. The sour cream really does the trick.

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These muffins are delicious. I used fresh blueberries instead of frozen. I dipped the tops of the muffins in sugar mixed with a small amount of fresh, grated nutmeg after the muffins were removed from the pan and still warm. I didn't use paper liners thinking I wouldn't have a problem since I was using sprayed, nonstick tins. Big mistake! They stuck like glue. I'll definitely use liners next time.

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Delicious and sweet. The berries don't sink to the bottom! I also added two mashed bananas at the end of the of the sour cream mixture.

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Easy and delicious. If you can resist temptation and save them in a airtight container, they are even moister and more delicious the next day. I also like them warm out of the oven with strawberry jam. Thanks for sharing the recipe.

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My kids loved these. They only problem I had is that the blueberries leaked and the batter turned purple...I tried to gently fold everything together at the last step, but it was so thick that the berries got damaged in the process. Anyone have any tips for preventing this?

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