Blueberriest Muffins

You are looking at The Best Blueberry Muffins as described by Cook’s Illustrated. When it comes to the geniuses at Cooks Illustrated I am not one to say they are wrong…however, I wanted to see for myself! ๐Ÿ˜‰ I was holding on to this recipe to try closer to summertime, butย I was so excited when I went to the grocery store over the weekend and found a big container ofย blueberries for only $2!! It was a sight that I only usually see during the summer months so of course I justย had to buy them!ย When I pulled these babies out of the oven they just looked amazing, like something you would see at coffee shop. Plump blueberries were just bursting out of these moist muffins. The sugar and lemon zest topping sprinkled on top of these muffins were excellent. Just the perfect amount of crunch! Up until I tried this recipe I believed that these were the best blueberry muffins I had ever made. Even if you don’t take my word for it, believe the folks at Cooks Illustrated-these are the best blueberry muffins! ๐Ÿ™‚

Blueberriest Muffins


Lemon-Sugar Topping:
1/3 cup sugar
1 1/2 teaspoons finely grated zest from 1 lemon

2 cups fresh blueberries, divided
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (ยฝ stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract


For the topping: In a small bowl, stir together sugar and lemon zest; set aside.
For the muffins: Preheat the oven to 425 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
In a small saucepan over medium heat, bring 1 cup blueberries and 1 teaspoon sugar to simmer. Cook, mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thickened and reduced to ยผ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
In a large bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, whisk together remaining 1 1/8 cups sugar and eggs until thick, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, gently fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened (do not overmix.)
Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon of cooked berry mixture into center of each mound of batter. Using a toothpick, gently swirl berry filling into batter. Sprinkle lemon sugar topping evenly over muffins.
Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

47 Responses to “Blueberriest Muffins”

  1. #
    The Food Hound — January 26, 2011 @ 7:58 am

    Cook’s Illustrated makes the BEST recipes!! And I, too, found blueberries on sale recently! Eating some right now! Must buy more so I can bake these!!

  2. #
    Nina — January 26, 2011 @ 8:21 am

    Great post and so good to know! I wondered when I saw that recipe in one of their mags. I also got a great deal on blueberries this past weekend– Can’t wait to try these!

  3. #
    Stephanie @ okie dokie artichokie — January 26, 2011 @ 8:33 am

    Mmm…I’d love a blueberry muffin to go with my coffee this morning! Those look so moist and plump…and REAL! I love when food actually looks real, compared to other ones you see that are all fake-lookin’. :-p

    I’ve heard great things about the recipes @ Cooks Illustrated. I need to whip up some of their stuff.

  4. #
    jenna laughs — January 26, 2011 @ 9:01 am

    Looks like those are BURSTING with blueberries. I love the lemon/blueberry combination. Can’t wait to try it!

  5. #
    Happy When Not Hungry — January 26, 2011 @ 9:04 am

    $2 for blueberries is awesome! And these muffins looks so plump and delicious! My mouth is watering. Your photos are great too!

  6. #
    Sara — January 26, 2011 @ 9:23 am

    Yep, I can attest to how good these are. Your look great – I think your muffins are bursting at the seams with blueberries!

  7. #
    Kristen@PrettySweet — January 26, 2011 @ 9:30 am

    The lemon crunch on the top sounds perfect! These look great. =)

  8. #
    Linda — January 26, 2011 @ 9:45 am

    I’ve been looking for a recipe for the perfect blueberry muffins to convince my hubby that the store bought ones are so inferior and sometimes have little or fake blueberries. Wait until he gets a taste of these! Thanks so much for this recipe!

    • Christina replied: — January 26th, 2011 @ 10:31 pm

      These are amazing!! ๐Ÿ™‚ Let me know how they turn out for you!

  9. #
    sensiblecooking — January 26, 2011 @ 11:10 am

    Your muffins looks like to die for. And when you have backed it up with cooks illustrator and your words I am sure they are amazing. One question though, do you think it will be as yummy with the frozen blueberries? Just incase if I am unable to find the fresh one.

    • Christina replied: — January 26th, 2011 @ 10:31 pm

      You can use frozen blueberries as well. Just follow this recipe substituting 2 cups frozen blueberries for fresh. Cook 1 cup blueberries as directed in step 3. Rinse remaining cup blueberries under cold water and dry well. In step 5, toss dried berries in flour mixture before adding egg mixture. Proceed with recipe from step 6 as directed. ๐Ÿ™‚

  10. #
    Sprinkling of Sugar — January 26, 2011 @ 11:13 am

    Wow, the blueberries are just exploding out of these gorgeous muffins! My mouth is watering just thinking of their tart flavor. Thanks so much for sharing such a yummy looking recipe!

  11. #
    Tatiyana — January 26, 2011 @ 11:32 am

    These look amazing. I can’t wait to try them out this weekend for an easy peasy Saturday morning breakfast!

  12. #
    Heavenly Housewife — January 26, 2011 @ 12:27 pm

    Oh how lovely, these are positively bursting with blueberry goodness! Now hand one over here and nobody gets hurt ๐Ÿ˜€
    *kisses* HH

  13. #
    Nicole J (formerly The Pioneer Cookerella) — January 26, 2011 @ 1:09 pm

    Awesome photos again! They look amazing. I’m having de ja vu, because I went to make these this morning (like the spanish rice the other day) and saw the recipe up on my sidebar under your title! Love it! Don’t tell me you are prepping a recipe post for pork chops tomorrow!

    • Christina replied: — January 26th, 2011 @ 10:27 pm

      Hahaha…I had not planned pork chops, but now that you said that…. ๐Ÿ˜‰

  14. #
    3rdfloorbakes — January 26, 2011 @ 4:23 pm

    These looks amazing!

  15. #
    Mary — January 26, 2011 @ 6:48 pm

    Your photos are amazing. The muffins are really appealing and I wish I could have them with my morning coffee. I hope you have a great day. Blessings…Mary

  16. #
    KeepItSweet — January 26, 2011 @ 7:37 pm

    I really dislike blueberry muffins that don’t have many blueberries in them. These, however, look perfect for a blueberry lover like myself:-)

  17. #
    simplynutritiouskate — January 26, 2011 @ 8:33 pm

    those look so moist and delicious!

  18. #
    Sommer@ASpicyPerspective — January 26, 2011 @ 11:10 pm

    They LOOK like the best blueberry muffins~ I believe it!

  19. #
    Honey — January 27, 2011 @ 2:00 am

    ooooh… i could make this. the fat isn’t terrible…and it’s from cooks illustrated. i hear ya… if i saw blueberries on sale this time of year, i’d buy them too for $2. that’s a steal. anything for those antioxidants. great recipe… thanks for sharing! ๐Ÿ™‚ where do you live? are you getting pounded with snow?

  20. #
    Cakewhiz — January 27, 2011 @ 2:30 am

    2 What a great find!!!! I woud have picked them up too at that price…hehe
    Those muffins are errupting with blueberries! Yum! And i really like the look of that crispy muffin top.

  21. #
    mydanishkitchen — January 27, 2011 @ 5:17 am

    Good lord girl, you’ve got me so excited that I’ve already printed this recipe out and I am baking these…eventhough summer is a long way off. And that’s that.

  22. #
    Patty — January 29, 2011 @ 12:25 pm

    These look soooooo delicious – wowee!

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  24. #
    Jenn@eatcakefordinner — January 31, 2011 @ 12:39 am

    That is so funny you made these, because I made them a few days ago too. I found the recipe in my America’s Test Kitchen 2010 Cookbook. I hate chunky berries, so the fact you swirl them with fresh blueberry jam sold me (I left out the whole blueberries). I too thought they were the best blueberry muffin I have ever had, however, I don’t know if yours lasted this long, but by the 3rd day they were not good at all.

  25. #
    thoma — January 31, 2011 @ 5:34 am

    lucky you…found a big can for two dollars!! thank you so much for sharing this lovely recipe!!

  26. #
    iamahoneyee — February 2, 2011 @ 10:26 am

    wow those look so good. I’ve bookmarked this to go back to it in the summer after we pick blueberries

  27. #
    marla {family fresh cooking} — February 13, 2011 @ 11:20 pm

    Loving these muffins – linking to them in tomorrow’s post ๐Ÿ™‚

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  30. #
    Carrie Crumbley — June 24, 2011 @ 9:12 pm

    Wow wow wow…I don’t know what more to say, this recipe is flawless.

  31. #
    Janelle Ashley — July 26, 2011 @ 9:12 pm

    I’m almost 37 weeks pregnant and my nesting instinct is in OVERDRIVE. I’ve already cleaned every thing a million times… so now, I’m baking. ๐Ÿ™‚ I just finished baking (and devouring!) these muffins!!! SO GOOD. ๐Ÿ™‚ Thank you!

    • Christina replied: — July 27th, 2011 @ 10:43 am

      I am so glad to hear that you enjoyed these muffins. Thanks so much for letting me know how they turned out for you. Good luck with the rest of your pregnancy! ๐Ÿ™‚

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  33. #
    Rebecca — September 9, 2011 @ 12:18 am

    Christina, I made your blueberrie muffins yesterday and they are delicious. Thanks for the recipe.

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  37. #
    Amy — June 5, 2012 @ 10:33 am

    These are honestly the best muffins I have ever tasted. I ate most of the dozen myself (whoops:)) That lemon sugar topping is just the right touch and they are so moist. They even keep quite well for a few days.

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  41. #
    mathilde verbon-janssen — August 19, 2012 @ 10:46 am

    These muffins look delicious and bet they taste like they look ๐Ÿ™‚ I have cup measurements at home but you mention 4 table spoons of butter or 1/2 stick, is that about 125 grams? We work in grams in the Netherlands. I want to make these muffins and like to know before making them. I love to see your recipes and now want to try them.

    • Christina replied: — August 22nd, 2012 @ 12:05 pm

      You will need 67 grams (2 ounces) of butter. If you give them a try I would love to hear how they turn out for you! ๐Ÿ™‚

  42. #
    Ashley — October 28, 2012 @ 2:44 pm

    I made these muffins by combining this recipe with the other one you mentioned – THEY’RE AMAZING! I just posted the combo recipe, citing you, on my blog:

    Thank you for the recipes & inspiration!

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