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Blueberry Muffins

Pielove's picture

Blueberry Muffins (post #71296)


My daughter has recently expressed an interest in blueberry muffins.  I tried the recipe from Baking with Julia and it was an awful flop.  I have some very nice frozen berries, but the recipe called for fresh, and a lot of berries too-- so the muffins became like blueberry glop.  Does anyone have a plain, simple blueberry muffin recipe that works well with frozen berries?  I did try Ellie Krieger's Good-For-You muffins back in the Days of the Challenge, but she didn't like that-- I think I need something simpler.  

I welcome your thoughts!


Gretchen9's picture

I think any that are supposed (post #71296, reply #1 of 33)

I think any that are supposed to be "good" for you would be dreadfull.  LOL  I find the problem with blueberries is that the cultivated ones are so big. If you could find frozen wild blueberries it might be better. Trader Joe's has them. and in a recipe I read recently, if you use frozen, use them frozen, not thawed. and did you roll them in flour before adding, so they don't fall to the bottom so readily. And, of course, in any muffin recipe, a very light hand with the mixing is needed--barely combined ingredients.  I would look for a muffin recipe with buttermilk.  And a lot of shortening!!  I'd be pretty sure Ina has a good recipe.  I haven't made them in ages, and don't think I have a recipe. But I can't cut and paste it here anyway.

Well,I found a recipe.

Blueberry_Muffins_with_Cinnamon_Crumble.doc21.5 KB
Pielove's picture

Blueberries (post #71296, reply #2 of 33)

Thanks Gretchen!  These were the really good frozen "wild" blueberries from Costco-- they are so yummy, and not too huge.  I didn't roll them in flour, but they didn't sink.  Also, I tried to be very light with the mixing, but the batter turned blue anyway.  

I like that Regan Daley recipe you attached-- I have had good luck with her stuff.  I also like that it makes 12 muffins.  I googled up an Ina Garten recipe from the Food Network and it yielded 16 muffins.  16????  That is a big pet peeve of mine.  Anyway, thank you and I will give it a try and report back.


Gretchen9's picture

The batter may just turn (post #71296, reply #3 of 33)

The batter may just turn blue. Did it taste good. What do you want==good clean batter or good taste. Amount is "amount". Put it in the muffin tin, and if you want a 'mounded" muffin, be sure you overfill. Who knows.  I trust Ina's recipes, and I pay NO attention to yield on ANYone's recipes.

Dashx's picture

Hi pielove, I agree with (post #71296, reply #4 of 33)

Hi pielove, I agree with Gretchen9 re her suggestions - rolling the blueberries in flour, using frozen, mix until just combined, etc.  I did not care for the Good-for-you recipe either, and the other popular FC recipe for muffins is way too sweet for me.

i have a favorite recipe I'll post here soon, uses buttermilk, too, as Gretchen9 suggests.

Dashx's picture

I found my cook book! (post #71296, reply #22 of 33)

The Joy of Muffins, the International Muffin Cookbook, by Genevieve Farrow and Diane Dreher (1989).  The intro to his bokk and many of the recipe contain great tips on baking muffins.

My favorite Blueberry recipe for muffins:

2.5 cups flour

1.5 tsp baking powder

.5 tsp baking soda

3/4 cup sugar

pinch salt

2 eggs, beaten

1 cup buttermilk

1/4 pound butter, melted and slightly browned

1.5 cups blueberries

Stir dry ingredients together.

Whisk together eggs, buttermilk, and butter.

Mix wet into dry ingredients.

Fold in blueberries.  spoon into greased muffin tin.  Bake at 400 degrees for 20-30 minutes.  Makes 24 muffins.. 

Pielove's picture

Thanks!! (post #71296, reply #23 of 33)

Thanks DashX-- just in time for local blueberries too!  I'm going to try this as soon as it cools down a bit-- it was 103 here in Chicago (actual temp, not heat index), so I have been avoiding turning on the oven.  This recipe looks really good-- not too many blueberries, butter and buttermilk for flavor.  

I'll report back!


kitchengoddess's picture

Muffins.... (post #71296, reply #5 of 33)

I have had great success with the FC recipe.  Let's see if I can post the link

I also had good luck with the good for you recipe.  I have been baking a lot with the king arthur white whole wheat flour and I LOVE it!

What I have found with some of the recipes for muffins lately is that they don't have enough substance to hold them together and make them be a nice muffin with a mound.

Gretchen, thanks for posting that recipe, it looks great and I'll be sure to give it a try as I am always looking for muffin recipes.  I love Ina's recipes too.  I agree pie, why do they come up with these odd numbers like 16 for a batch of muffins.  I had thought originally that in the US you must have muffin pans that make 16...because I don't believe I have ever seen one in Canada that holds 16.

Let us know how it turns out.

Gretchen9's picture

I've always found that (post #71296, reply #6 of 33)

I've always found that muffins that don't "mound" are just not full enough in the cup, or have been beaten too much and don't rise enough.  Not sure what you mean be "have enough substance".  ;o)

kitchengoddess's picture

Mound (post #71296, reply #8 of 33)

I find some of the recipes are so runny...I am no expert and no chemist but my guess is that the balance between the wet and the dry isn't right and those recipes don't rise as much.

Pielove's picture

muffins! (post #71296, reply #7 of 33)

Thanks for the suggestions everyone!  I will give the FC recipe a try next-- but I still have to eat up the blue monsters that noone else will eat!


Gretchen9's picture

Well, a solution to the blue (post #71296, reply #9 of 33)

Well, a solution to the blue is to used dried blueberries and rehydrate them in something good (OJ or brandy) before folding them into the batter.

Dashx's picture

I didn't forget to post my (post #71296, reply #11 of 33)

I didn't forget to post my favorite blueberry muffin recipe, I am unable to find my muffing cookbook.   I just used it last week, it's not in the regular spot.....I've lost a few cookbooks by lending them out then forgetting to whom they were lent...

Pielove's picture

lost books (post #71296, reply #10 of 33)

Dang, I hate losing a cookbook!  Who is the author, maybe I can find it on my own!

Gretchen, the dried berries sound like a great idea-- I will pick up some.


Dashx's picture

If I remember correctly, the (post #71296, reply #13 of 33)

If I remember correctly, the cookbook was from Creative Cookbooks, one of those old spiral 4"x8" books, often done as fundraisers for organizations.  Most of those types of books I don't like to use as the recipes are not tested. The muffin book is one of the few that I've used where the majority of the recipes are winners; I use it all the time.  If I remember correctly, it was a mother/daughter who wrote the book.  And one of my favorite recipes from the book does have a yeild of an odd number of muffins!  I bought it 18 years ago.

The book has to be here, or I lent it to someone.  Hopefully i'll find it soon.

I emailed the company for a copy, we'll see if it's still in print.

JoeB2's picture

There was a FC article on (post #71296, reply #12 of 33)

There was a FC article on muffins that gave one of those template type recipes that you could adapt for other flavors and variations. One adaption was of course blueberry with a lemon glaze.

The cake for these muffins is incredible, nice assertive crumb, moist not too sweet and not bland. I'll see if I can find the issue it's in and post it.

ICDOCEAN1's picture

Well darn unable to copy and (post #71296, reply #26 of 33)

Well darn unable to copy and paste again.  FC47, pages 88-90 for one and then there is an article on make ahead batters FC25-52-55.

Pielove's picture

Success! (sort of) (post #71296, reply #14 of 33)

I had some Costco berries that needed to be used up, so I tried the muffin recipe from Vegetarian Cooking for Everyone by Deborah Madison.  YUM!  It called for only 1 cup of berries, which is just the right amount, and fresh berries stay intact much better than the frozen ones.  The muffins are big, tender, and not too sweet, with a crunchy top.  Perfect.  Also, the recipe makes exactly the right amount for 12 muffins-- recipes that make strange numbers of muffins are a pet peeve of mine.

This is one of my favorite cookbooks-- between that and Bruce Adeils' Complete Meat Cookbook, I have it all covered!


P.S. the "sort of" is because my daughter still didn't like the muffins-- I think the blueberries were too big and baked into a texture she didn't like.  She really likes the packaged blueberry muffins she gets at school, DRAT!

Gretchen8's picture

To make what she wants, get (post #71296, reply #15 of 33)

To make what she wants, get some dried blueberries and reconstitute them and use them instead. I think I suggested this above. I think cultivated blueberries are too large for anything but one of the oversized muffins. OR pick out small blueberries from a couple of pints.

Pielove's picture

dried... (post #71296, reply #16 of 33)

Gretchen, I think you are absolutely right-- I will try that next.  Luckily I really like blueberry muffins-- I have been eating a lot of rejects.  


kitchengoddess's picture

Not a muffin (post #71296, reply #17 of 33)

I was wondering just the other day how your experiment was working out because one of the local grocery stores had blueberries on sale for $3.50 for 2lbs.  I bought them and made the grace kelly cupcakes that Robin had blogged about.  Warning for not make them! the recipe is awesome and the taste is great, however the recipe says it makes 20!!! who has a pan that makes 20 cupcakes???

I made it in the 12 muffin pan, partly out of stubborness, partly because I don't like flat cupcakes and the photos showed them being flat on the top and mostly because I didn't realize until I was putting the batter in the pan that it was supposed to be for 20 and not 12.  I have photos which I'll post later tonight or tomorrow.  They turned out ok, except for the ones that fell horribly and ended up with whole in the middle.

My friends loved them and DH was all over them so I guess it was a success.

kitchengoddess's picture

Here are the photos as (post #71296, reply #18 of 33)

Here are the photos as promised.  This is what I meant before that I find some cupcake or muffin recipes do not have the substance to hold the structure and have a mound therefore they fall and spread still creating a flat muffin/cake.

I wish the recipe was either for 12 or 24.

Before the oven
Before the oven2.41 MB
freshly fallen
freshly fallen2.37 MB
All pretty!
All pretty!1.66 MB
Pielove's picture

cupcakes (post #71296, reply #19 of 33)

Hey kitchengoddess!

I love these photos-- did the original recipe have blueberries?  I agree that some recipes do not have the structure for a dome-- sometimes cakes fall because they have too much baking powder and soda in them (over-leavened).  Or the blueberries might have sunk them too!  Anyway, nice save with the frosting-- it looks great.  I would be tempted to put a scoop of ice cream in the hole!

Also, I agree-- 20 cupcakes, what the hey?  


Gretchen8's picture

Have you considered you have (post #71296, reply #20 of 33)

Have you considered you have OVERfilled your tin. They rise, run together, and then fall. That looks 'way too full for me.

kitchengoddess's picture

Yes I agree (post #71296, reply #21 of 33)

Yep, if you see my post just before this one you'll see about my stubbornness and about how I didn't realize that the recipe was for 20 until I was filling my cups and by then it was too late :)

Usually with muffins I do fill them almost that high and they have a nice dome in the end.

Pielove's picture

and we have a winner! (post #71296, reply #24 of 33)

Gretchen, I tried the dried blueberries and they were a hit-- especially since I put a glaze on the muffins.  Thanks for the suggestion!  I got Costco dried berries-- they were so big I had to chop them, but they did the trick!


Pielove's picture

Sue B banana blueberry muffins (post #71296, reply #25 of 33)

Here is another recipe, posted over on CTC.  Definitely on my to-try list, thanks to SueB!!


Have all ingredients at room temperature.

113g. 1/2C. plain lowfat (not nonfat) yogurt

125g. 1/2C. mashed banana, very ripe

1 egg, room temperature

50g. 1/4C. vegetable oil

45g. 1/4C.(scant)  butter, melted

1 tsp. vanilla

1-1/2 tsp. fresh-grated lemon zest, or 1/4 tsp. lemon extract

245g. 1-3/4C. AP flour, unsifted

125g. 2/3C. sugar

1/2 tsp. salt

1 tsp. ground cinnamon

3/4 tsp. baking soda

1-1/2 to 2C. blueberries, fresh or unthawed frozen


Preheat oven to 400 degrees. Line twelve 1/2-cup muffin pans with paper liners.

Beat together first seven ingredients in a large mixing bowl until thoroughly combined.

In another bowl, stir dry ingredients together to combine, then sift into into bowl on top of liquid ingredients.

Blend just until moistened, do not overmix. Gently fold in blueberries.

Spoon batter into prepared pans.

Bake 18 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean. Cool briefly in pan, then turn out onto a rack to cool completely.


Makes 12 muffins.

tetramin's picture

Problem with cake recipe (post #71296, reply #27 of 33)


Not sure if it's my oven or something I did wrong but I'm pretty sure it's not the recipe.

The cake came out with a thick crust..  dark brown on the sides with cracks on the top.. the top was much lighter in colour. Basically over cooked on the outside and slightly underdone in the middle. The instructions said to bake it in a large bundt pan for approx. 50-60 min.

Can't be the pan since I used a Nordic bakeware bundt pan. I preheated my gas oven for 15 min.

The recipe was for a lemon poppyseed cake. This recipe uses 6 eggs, 250g (4oz) cream cheese 1 cup of butter and 1 cup sugar and 1/2 c lemon juice, 3 cups flour... can't remember what else it had in it.



Could it have been overbeaten? the batter was light and airy. It was mixed using a KA machine.

It kind of peaked in the middle and cracked. I think my oven has a habit of cooking cakes too quickly.. the cake never got a chance to fully rise to its capacity. This cake should have more volume (height)


I can't try this recipe again till I find out what the problem is.



Cake.jpg10.44 KB
tetramin's picture

Problem with cake recipe (post #71296, reply #28 of 33)

hello again,,


I was finally able to locate the other picture of the cake. This might give you a better idea of what might be wrong with it.

what creates a thick very dark crust.. that can't be normal.



lemon_poppyseed_cake.jpg6.94 KB
Pielove's picture

yikes (post #71296, reply #29 of 33)

Hi tetramin,

I hate when that happens, especially a recipe with a lot of expensive ingredients.  I can't imagine overbeating would cause that.  Have you checked your oven temperature?  Are you using convection?  Hard to say what else it could be without seeing the recipe-- what temperature did it say to use?


tetramin's picture

cake overbaked but under cooked (post #71296, reply #30 of 33)

Hi pielove,


I've baked cheese cakes pretty successfully in my gas oven.. although I'd kill for a convection oven.


The cake was baked according to the instructions. 350 degrees for 50-60 min. I baked it for 50..

If it's not overbeaten.. something I worry about a lot more than I should perhaps.. what else could it be..


I know my oven burns my bread if I don't cover it after 10 min of baking with tinfoil and even then the backs end up being browned too much. So I have made my loaves smaller. That way they don't have to be in the oven for too long. That seems to have worked out ok. I can't avoid hotspots. Maybe the oven is not maintaining a steady heat.. who knows. I'm at a loss.