dear Elise, thank you for sharing.
I've tried your blackberry muffin recipe before and like it loooots!!
comparing these 2 kinda berry muffins, which one you like more yourself?

I noticed in this recipe, they use both baking powder & baking soda...I am just wondering why
they use both instead just baking powder...

have a good time~~.

Note from Elise: I like both of the recipes. The blueberry one is a bit lighter, the blackberry a bit denser. Regarding baking soda and baking powder, baking soda is a pure base, baking powder is a combination of baking soda and a dry acid. The combination of these leavening agents has to do with chemistry and how acids and bases react (like vinegar and baking soda) to create bubbles. If you have something acidic in the batter, like yogurt or buttermilk, you might need more base than what you would get with just baking powder, therefore the addition of baking soda.

oh dear elise!!!! thanks so much for the blueberry muffin recipe!! I used the blackberry muffin and it works wonders but I'm going to try the blueberry muffin either today or tomorrow! I'm so glad! Thanks so much!

Best blueberry muffin I've ever tasted! Much better than my old recipe. My whole family loves them. Light, moist, and fluffy, three in one! If a 12 year old can make them first try, anyone can.

These are amazing - I replaced the lemmon zest with orange and cut down on the sugar a bit, but these are just wonderful.

I made these last night with no lemon zest (didn't have any) and buttermilk instead of yoghurt and they are divine! I must see if I can find this book, it sounds perfect.

What can I say? I brought them to work and they were gone in NO TIME (and my collegues are quite picky...)! That also goes for your strawberry rhubarb pie! Thank you again from Germany for your amazing recipes!

I really like the Best Recipe book, we used to call it 'The Bible' ^_~ I've made those muffins before, and I have to say they're the only successful muffins I've ever made (the rest were more like dense cupcakes)! :D

Thanks for the awesome recipe! I seemed to have an abundance of about-to-go-bad blueberries and had no idea what to do with them until I realized I had never made muffins before. Good thing I stumbled upon this recipe first before trying any others - it seems like most people have trouble making good muffins. These are honestly one of the best muffins I've ever had and my family concurs! Thanks!

I made these this morning as Whole Foods had a BIG display of blueberries and I just couldn't resist.

I'm at my MIL's and she took her mixer to the beach (along with the beaters to the hand mixer) so I did the beating by hand - OY! Or should I say Ow! However, I was quite sure that I wasn't in any danger of over beating LOL.

My batter looked like way too much to fill the standard 12-cup muffin tray so I overfilled the muffin tray and then made a set of 12 mini muffins. Worked out perfectly because the kids thought the mini muffins were cool.

Also, I used nonfat plain yogurt as that's all we had and the muffins were delicious. Thanks for the recipe. AND the cookbook recommendation.

Made these a second time, this time using my mom's stand-up mixer, which got the eggs, sugar, and butter really fluffy before I added the dry ingredients. The muffins came out much lighter, still very soft and moist.

Could someone tell me the exact weight in grams for a cup of flour used in your blueberry Muffin-Bakery Style (recipe adapted from THE BEST RECIPE)? Some info gave the weight of a cup of flour as 140gm, some as 125gm and some as 150gm. Thank You. Hope to try it out soon.

Hi, I tried baking the muffins. For a cup of flour, I measured as 125gm (each cup) and I got lovely muffins. Thanks for sharing, Faith.

The Cook's Illustrated Best Light Recipe book has these same muffins, only using 4 tbsp butter, and substituting 1 cup of cake flour for one of the all-purpose flour...they were still delicious; probably one of the best blueberry muffins I've ever had! Thank you for posting these!!!

Wanna try something delish? Try sprinkling a little mixture of sugar and cinnamon on them before baking them...they are to die for!!!

I don't know how all you people got eatable muffins out of this. I got bricks. Perhaps cutting the flour in half would work?!?!?!?!?!?

Absolutely wonderful muffins. Delicious flavor and incredible texture. Look no further!

Wow!! This recipe is incredible. I have never baked my entirely life and this is the first recipe that I try. I have to say that the taste is perfect. It's not too sweet. I use the non-fat plain yogurt and it tastes delicious. One thing though... I think mine didn't rise enough. It somehow became a scone instead of muffin...but great recipe!

thank you!

These are terrific. One thing: How do you get the frozen blueberries to not stain the whole muffin? I drained them and dusted them and they bled everywhere. Wouldn't it be easier to mix them in when they're frozen? Just wondering-thanks.

Hey Elise, thanks for this terrific recipe, I made some modification - due to my cheapness and laziness and obsession to health - and it tastes TERRIFIC. Very fluffy and produced a very very nice muffin top for a muffin top lover like me :P

@Sonia: I also had the same problem with frozen blueberry, but I didn't care anyway... but it'd be nice if I can get some tips on that too :)

Elise,
These look delicious, muffins are one of my weakest spots (among many!) and blueberry most of all. I came across a very different recipe that also turned out good muffins and thought it was interesting - here it is:

1 cup oatmeal (old fashioned or quick oats)
1 cup orange juice
3 cups flour
1.5 tsp baking powder
.5 tsp baking soda
1 cup sugar
1 tsp salt
1 cup oil
2 eggs
2 cups blueberries (I use frozen)

Soak oatmeal in orange juice 15 minutes. Mix the dry ingredients in a separate bowl. Combine oil, eggs,and oatmeal/oj mix in a large bowl, then add the dry ingredients and mix until just combined. Add blueberries. Bake at 400 degrees F for 20 minutes.

We dip the tops of ours in melted butter, then in cinnamon sugar. I love them!

Note from Elise: Thanks for the recipe, Amy!

Dear Elise,
The muffins are great- the yogurt adds a good tang. However, I have more (many more) than a standard 12-muffin pan. Generally, I say more is better but I only have one muffin pan :)!
Cheers, Kristine

These muffins really were amazing - I left out the lemon peel because I didn't have any and added a tablespoon of vanilla and they were just amazing. I will never make box muffins again! Also, my blueberries didn't run at all - I defrosted them, rinsed them off and then floured them - no blue muffins!

I use this recipe all the time from the book. I've had success using the "short on time" method: melt the butter, mix with eggs, add to dry ingredients, add yogurt, then blueberries. The muffins may not be quite as light, but if I mix them until just combined (never use mixer for blueberries--always fold w/ spatula), they turn out fine. Also, if the butter is warm from being melted, add the eggs gradually so they don't cook. It's a good method when you have lots of company and realize you have to make two batches in a short amount of time. I always use frozen berries, and they really don't run. I just use them in straight from the freezer (not defrosted) and forego the flouring.

I made this recipe yestrday, but since (HORROR!!) I don't have an oven, I made it in a "miracle mold" my-mother-in law gave me. This mold enables you to make bakery goods on the stove top. Even though I didn't make muffins per se, the bread turned out delicious. My husband loved it!!

Sonia - although you may have success using berries direct from the freezer, my experience is that the dough near the berries tends to be uncooked (maybe a few more minutes in the oven would solve that). I defrost the berries a little and then lay them on paper towels to soak up all of the liquid (careful not to stain your counter!), then I dust them with flour.

I made these last night after the baby was asleep and we ate the first two this morning at our desks at work. Then we voted and the result was unanimous: yummy! I've never baked muffins before and was surprised how quick and easy it was. Since I recently made the pineapple upside down cake recipe on this site, I've become taken with the idea of ground almonds mixed into the dough. So I added ground almonds to the recipe. Feeling that I was on a roll, I added extra lemon zest, about 2.5 tsps. Then I took the recommendation of another comment above, and mixed up cinnamon and brown sugar and also added ground coriander to the mixture. We're really very happy with these results.

I am new to baking and cooking and I made these muffins today. I wouldn't say they are the best muffins ever, but maybe I did something wrong. I thought they were somewhat tart, I had more batter than 12 muffins, and they came out very light in color, unlike the photo. Also, they weren't very moist, not dry but certainly not the best bb muffin I've ever had. Could anyone tell me what I might have done wrong?

I just made these yesterday and they are a huge hit. I used wholewheat flour and replaced part of it with bran, and used a mix of frozen blueberries and cherries. Deliciousness on a plate. Thanks, my foodie heroine :)

They came out great and fluffy/airy eventhough I goofed. Accidently dumped the butter,sugar and eggs together at the same time and beat all three of them...
I used a 12 muffin thingy but had enough for another tin of 12. Guess the recipe is for two tins, each with 6 bigger wells.

Whoa! This is great! I've been experimenting trying to come up with a blueberry muffin recipe that can stand up to the amount of blueberries I like and previous results have always been, ok yes, I'll admit it, awful. I halved your recipe which was enough for 12 muffins, added 1 cup blueberries and even with accidently adding 1 extra tbl butter and probably overmixing (couldn't believe how pretty the dough was--no curdling mess!), they were still fluffy and moist! Next batch should be even better. Appreciate the info about the baking soda and everyone's comments. Do you ever bake with a topping on your bb muffins?

Wow! The lightest muffins I ever made. They turned out great. Love them.

My boyfriend is totally obsessed with muffins--on a constant mission to find the best muffins in NYC--and he's very picky. Turns out, there are a lot of duds out there so I decided to take matters into my own hands--I found your recipe and gave it a shot. I used a giant muffin pan and the results were stellar. They were great hot-out-of-the-oven and I like them even more the next day. More importantly, my little muffin aficionado declared them the best muffins he's ever tasted. Wow. He ate muffins for every single meal until they were gone, I kid you not, and he kept giving me bear hugs.

I thought I was looking at a lifetime of tweaking recipes in order to satisfy him; but thanks to you, I nailed it the first time! Thanks for making me look like a baking genius!
Love your site--can't wait to try more recipes! THANK YOU

These muffins are amazing. I mix all of the wet ingredients and dry ingredients separately and then mix them altogether. It is often a little too dry, so I add about 1/4 - 1/3 cup of milk after combining the wet/dry ingredients and before I add the blueberries to make the stirring easier and prevent over-working the batter. It yielded 12 LARGE muffins (like the ones you see at the store/coffee shop!).

They freeze really well and taste almost oven-fresh when microwaved for 20 seconds after freezing!

I absolutely LOVED these muffins; I used non-fat plain yogurt and still fantastic :)

I have a question, I'm from the Philippines and we don't grow blueberries here, so we buy it in can with syrup, how would you adjust its consistency so that it won't run your muffin?

No idea. This recipe is not designed to work with blueberries packed in syrup in a can. If I were to try it, I would drain the blueberries from the syrup and use them that way. ~Elise

is it possible to make bluberry muffins without the bluberries?

If you don't want blueberries in your muffins, you can just leave them out. ~Elise