Sunday, January 31, 2010

Too Many Blueberry Muffins

Give or take a pinch of baking powder, most blueberry muffin recipes are pretty much the same. One thing that varies is the dairy used – some recipes call for buttermilk, while others use yogurt, or sour cream as this one does.

When it comes to the amount of blueberries, it seems that 1 1/2 cups is the standard measure. Since I get my blueberries in pint baskets, which is 2 cups, I decided to push the envelope and toss in the whole thing.

Is that too many? You can be the judge, but I really like that these are chock full of juicy fruit, and while it does make them less sweet, I think it's a good tradeoff. This recipe is going to be published, so let me know what you think if you decide to give them a go.

I usually do my voiceovers in the morning, when I'm fresh and peppy, and my voice is dripping with enthusiastic verve. This voiceover was done late in the evening, as I was getting ready to take off to Las Vegas (where this is being posted from).

If you are new to the blog you probably wouldn't have noticed anything, but the regular viewers will hear the same thing I do…I sound really tired. Anyway, maybe I'm being a bit self-conscience, but I thought it was really noticeable, and a good reminder to make sure I do these soundtracks before a long day of production. Notwithstanding the sleepy narration, I like these blueberry muffins a lot, and hope you give them a try. Enjoy!



Ingredients for about 16 muffins:
3 cups all-purpose flour
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup white granulated sugar
1 (1/2 cup) stick butter, softened
finely grated zest from one lemon
2 tablespoons vegetable oil
2 large eggs
1 cup sour cream
1/2 cup milk
1/2 teaspoon lemon extract, optional
2 cups fresh blueberries

84 comments:

Sigve said...

Thanks for the recipe/video! Perhaps you should add a new mixer to your Amazon wish-list in case someone is feeling generous? :)

baby crib said...

I like blueberries over any other berries! They taste so different and it is so delicious.

Term papers said...

Well I Am new to the blog I probably wouldn't have noticed anything, but the regular viewers will hear the same thing You do…You sound really tired. Anyway, maybe You're being a bit self-conscience, but You thought it was really noticeable, and a good reminder to make sure You do these soundtracks before a long day of production. Notwithstanding the sleepy narration, I also like these blueberry muffins a lot and I'll try to make myself.

Kelly said...

Figures, the ONE time we don't have sour cream...

Dawn's Recipes said...

I've had such a craving for blueberry muffins lately. (Yes, THOSE kinds of cravings!) My cravings won't go away until they're satisfied, so I'll definitely give these a try this week! I'll let you know how they turn out.

Gina said...

For me, there is no such thing as too many blueberries!

Anonymous said...

please if you can, when making a video post the temps in both standards F and C, because there are a lot of viewers who use Celsius :) if it is possible

Jeff said...

Hey Chef John, love the site!

What if I wanted to make like a half dozen "monster muffins"...?...you know, like a calorie count that no one ever needs, but sometimes you just want... Should I do anything with the temp?...decrease and bake longer?

Spiele said...

this is amazing recipe the best ever

Chef John said...

Same temp for bigger muffins, but you'll need to cook longer. not sure exactly, but test with a toothpick to make sure the center isn't gooey before you take them out.

nossi said...

you sound as chipper as ever, no hint of tiresomeness

i have a question - you mentioned toward the end of the video to not over-mix so as not to create an overly tough dough - now this mite be a vague question - but is it fair to say that's the one thing in muffins (in general) that makes them tough? or is there something else to be careful of??...because tough muffins aren't my thing

Chef John said...

thanks. no that's all. when you mix you make gluten and that makes them tougher.

Anonymous said...

Sounds great to me. Looks great too. Well done CJ.

Anonymous said...

Looking good chef john..would I be able to use this exact recipe using different berries?

Kelly said...

MWAHAHHA, I GOT SOUR CREAM. Posting my results tomorrow.

Pam said...

Since you asked for feedback on recipes you'll be putting in your cookbook I'd like to say that I made these tonight using your recipe as posted and they turned out fantastic!

Lemon zest and sour cream are great additions. Even with the extra berries, the muffins "hold together" well. Muffins are moist, tender and very flavorful.

Jeff said...

So for 6 "monster muffins", the baking time should be almost the same. I ended up adding 10-12 mins to your time and they came out slightly dry....I imagine that they would have been good with only adding 5-6 mins. They had good flavor, I'll just remember the time next time....

Anonymous said...

I will try it this weekend.

kellygreen49 said...

Just made them! So so so good. I didn't have quite a whole pint of blueberries, so I went with the usual cup and a half... to be honest, I'd like more blueberries! So the two cups sound good. I accidentally added the sugar to the dry ingredients (I went to add sugar to my butter then was like- Aw, crap...) but they still turned out delicious. Thanks Chef John!

Dawn's Recipes said...

Yum! These came out great! I've made many blueberry muffins, but this was the first time using a recipe that called for sour cream. The only thing I might try different next time is adding a touch of cinnamon.

For those of you who need temps in degrees C, just google for a converter. Or better yet type "375 f to c" into googles search box and it will tell you "375 degrees Fahrenheit = 190.555556 degrees Celsius." Since ovens can be off by as much as 50ºF, don't be too conserned with the exact temp. If you're off by a few degrees it will just effect the cooking time. Look for golden muffin tops and a clean toothpick when inserted into the center of a muffin.

Jason Farmer said...

Hey Chef,

I cook for terminally ill patients on Tuesday and Wednesday mornings. I made a double batch of these for 20 people and almost everyone came back for seconds. Thanks, they all really enjoyed the recipe.

Jason

Justin said...

Hi Chef John,

I'm a fan of you who live in Hong Kong. Thanks so much for your sharing.
I have a problem with the bluebierry muffins as I only have a baker only up to 250C. Can I still bake it with longer time maby be?

Thanks a lots

Justin said...

Hi Chef John,

It's me again, I figured the temp, I should use 190C with my oven.

I've made it but it turned to be a little too soft, I guess I did't put enough flour.

Will try again later.

Thanks a lots....Coco

Chef John said...

soft? like gooey? that usually means under cooked, not too little flour

Justin said...

Thanks Chef for your reply...I think the muffins were too big then, I will try again and let you know. By the way, I tried you veggie mushroom burger, it was great, thanks so much for your sharing^^

Marla said...

It´s hard to find fresh blueberries here in Mexico. Can I use frozen unthawed ones? Thanks.. Love your site.

Chef John said...

u an use frozen thawed ones, yes

Anonymous said...

Just made these with frozen mixed berries and mandarian peel. The raw batter taste great as do all your recieps.

Jack Parker said...

I've heard of sour cream in blueberry muffins but lemon zest? I'm downright giddy! (I've always said that if I have lemons, tomatoes and garlic - I have groceries.) The lemon zest made your Lemon Poppyseed Muffins outshine the rest so I'm excited to try it in your Blueberry Muffins in the morning!

Question 1: Is there a general rule of thumb for baking time when it comes to making mini-muffins as opposed to regular sized muffins? Like, "shave three minutes from the baking time" ?

Question 2: What's the best way to store muffins for a day or two without the tops getting sticky? I let them cool completely and then put them in a large baggie. This is apparently not good because the muffin tops get very sticky.

Chef John said...

sorry, i'll not be much help... ive never made mini muffins, and i have no trick for the tops, i think its just what happens.

Katie said...

the muffins look amazing, i was just wondering if i can first melt the butter cause i dont have a electric mixer??

Katie said...
This comment has been removed by the author.
Chef John said...

sorry, im not sure if that will work the same.

{ uMy } said...

any substitute for sour cream?thx :)

Anonymous said...

Hi Chef John

Thanks very much for your recipe, I have the same question with uMy. Can I not to use sour cream, or can I use yogurt instead.

Chef John said...

both work fine! or even buttermilk

Huy said...

Thank you very much for your answer Chef John.

Anonymous said...

Good evening Chef John,

Wht will happen if i don't put baking soda?

Thanks in advance .. I LOVE your blog !

Kari,

Chef John said...

not sure, but probably won't rise properly and would be dense.

Anonymous said...

Heavenly!

I made these and my friend said they were like professional, cafe muffins with a home-made touch to it!

Thank you sooooooooooooo much

Anonymous said...

Hi, Chef John, I just made these and these are FANTASTIC. They look like they were professionally made, and it's just SO delicious. Thank you so much for the recipe, and I will definitely use it again.

SuNfLoWeRbEe said...

Hello Chef John,i just made this..And its so delicious~I read your blog almost everyday~=)You're awesome!!Gracias~

Razors Edge said...

Hello Chef John,

Would using creme fraiche instead of sour creme ruin this recipe?

Chef John said...

Use it (same thing basically)

Anonymous said...

I made these, and they were fabulous! I've tried a lot of blueberry muffin recipes and this one was the best by far; usually when I baked muffins, I wouldn't like eating them (but everyone else would) but with these, I couldn't get enough! One question though, I'm 15 and just started cooking/baking. What tips would you give to a beginner?

Chef John said...

Great! Best advice for a novice is don't try too hard. Just cook and see what happens.

ruQ said...

Hi chef!

I tried it for the second time today but i don't think it came out like it's supposed to be=)

I used buttermilk instead of sour cream but the muffin didn't rise like yours does. Then i add up more flour. Unfortunately the muffin lost its' moist. FYI I'm using an old oven (which i always blame on) and I don't have those measurement cups like ppl always use in baking.

Can you tell me if any of these are the problems to my failure? I'm also a beginner in baking;D

Chef John said...

Yes, everything you mentioned can and will effect the recipe.

ruQ said...

I see...well then, I better start shopping then! TQ chef!

Puja said...

This was just amazing ...too good .
the perfect bakery kind muffins :) . I tried for the first time and it came out so so perfect .

I hope I can also add some cinnamon to this recipe when I make it the next time/

Chrisa said...

Chef John,

A huge THANK YOU for this recipe!
I just got these out of the oven 15 minutes ago, and they've turned out amazing! I live in Greece where nobody's heard of blueberry muffins and blueberries only live in the freezer section of elite stores - if you're lucky. So, I've had huge cravings for blueberry muffins since my last visit to the UK a year ago. I had to use the frozen variety, which were smaller and dripping in their juices once de-frozen, but still they taste plain fantastic, and I'll be able to make them myself as often as I please. Thank you thank you thank you!!!

AprilAbril said...

Dear Chef John,
I made these muffins today. OMG!!! They are delicious!!! I made some changes: thick yogurt instead of sour cream, vanilla insted of lemon zest and extract, and added a cup of bran and a little extra milk.
They came out wonderful! Perfectly moinst, lots of berries in each, really delicious! Thanks for the recipe. I loooove your videos and your sense of humor!
Greetings!
Mónica (from Mexico)

Nicole said...

Hi Chef John,

Your muffins look amazing...definitely going to have to try this recipe out. Just wanted to let you know that one of the recipes that I have for blueberry muffins has you smash 1/2 cup of the blueberries. That way you almost get a swirl effect in the muffin. Thought you might find that interesting!

Anonymous said...

Dear Chef John
My 21 year old daughter from outback Australia adores your cooking videos. She asked that I send you some fan mail so here it is! You have fans downunder!

Dvilrcc said...

hello chef. what if i use self raising flour? is it the same amount of flour without the baking soda and baking powder?

Chef John said...

not sure, but SRF doesn't have soda in it.

Anonymous said...

Hello chef,
I don't have fresh blueberries but only the frozen ones. Do I need to mix with some flour on it before I mix all together?

ChristyB said...

This was my first recipe from your blog that I tried, and it turned out wonderfully. I made part of the batch with chocolate chips and part with blueberries, and only needed to bake for 25 minutes; otherwise followed to a tee. Very good. Thanks!

Razors Edge said...

Can I use salted butter for this? Thats all I have in the fridge right now (and maybe subtract the 3/4 tsp salt from the recipe) ?

Chef John said...

Yes!

Chef John said...

Yes!

GG said...

Oh My!!! Just made my first batch a 30 minutes ago and taste one. It was....WOW. I am cooking these for some lactose intolerant friends, so I used Lactaid milk and Tofutti (better than) Sour Cream (which is lactose, dairy, gluten free). They are perfect. Not too sweet but the sweetness is like an affect-taste the more bites you take. Alright...it's good!

Anonymous said...

These blueberry muffins look so amazing!
I just wanted to ask how many percent fat your sour cream has.

Marina said...

Just baked them and they are already all gone!!! They are that good.

I've been looking for a great muffins recipe forever, they're all not good, except this one.

This recipe is perfect! Thank you so much.

I love your videos they are very informative and funny and real, and you do not sound tired.

Anonymous said...

erm. do we need to use full cream milk or what ?

Chef John said...

any milk works! enjoy!

quaintcook said...

Enjoy your videos so much. You make mistakes and don't try to cover them up. And you are funny...so real...you make cooking and baking look easy. Keep up the great work!

Anonymous said...

for those who need Celsius 375F = 190C

this is the formula

C = (F - 32) * 5 \ 9

or

F = (9 * C / 5) + 32

where F is degrees Fahrenheit and C is degrees Celsius

Brad said...

Chef John..
I just made these using your home made creme fraiche recipe. They are to die for. I think they are the best I have ever eaten.
Thanks,
Brad

MissyCeyCey said...

If you don't have an electric mixer, you can just smush together the sugar and butter then beat in the eggs with a whisk, right?

Anonymous said...

Live in England, have tried conversion tables etc etc, but have had so many variatons. i.e. 1 cup of flour could be 125g or 150g! Pretty confused now Would Cheft John be kind enough to provide me with the Metric conversation measurements, love your website, many thanks

Anonymous said...

Live in England, UK. Rather confused regarding conversation rates on the www. Is 1 cup of cup of flour equiv to 125g or 150g? Would Chef John be kind enough to provide me with the metric conversations of this muffin recipe please. Many thanks.

Anonymous said...

Made these tonight. I can't eat wheat, but husband said they were good. He didn't care for the lemon. Made another batch with a lot of vanilla, cinnamon, and chopped fresh apple. He appears to be enjoying them immensely. Last, have a batch in the oven of vanilla with chocolate chips for the son. Seems like a very nice recipe!

Anonymous said...

I tried it & I love it! I marked this as my favorite blueberry muffin recipe.

Dawn (Dawn's Recipes) said...

The the Anonymous person from England asking for metric conversions, there's a reason there are two different weights for a cup of flour. There are two ways to measure it.

One is the "dip and sweep" method, where you "dip" your measuring cup into your flour bin, then "sweep" off the excess. This slightly compresses the flour giving you a higher weight (150g). This method is most commonly used when making yeast breads.

In just about every other baking scenario, such as with these muffins, you want to spoon the flour into the measuring cup before leveling it off. This makes it a little fluffier than the "dip and sweep" method, resulting in a lower weight (125g).

So, in short, go with 125g for this recipe.

Marian said...

Thanks for this easy to follow recipe. I did make a couple of changes--- dictated by what was available in my kitchen--- low fat Greek yogurt instead of sour cream and demerara sugar in lieu of white. I also cut back the amount of sugar by a quarter cup. This was my first time to make these muffins but they turned out wonderful. Deeply appreciate your sharing of this recipe.

Marian said...

Would you happen to have a recipe for orange muffins. Thanks!

riche said...

It was my first time baking muffins and these came out really well! They weren't overly sweet like the store-bought processed stuff. They were crispy on the outside and very moist inside. I LOVE YOU, CHEF JOHN. Adopt me!

Anonymous said...

Will plums, peaches, or other stone fruits work instead of blueberries?

Alice Lau said...

Hi John,
I first made this without full list of ingredients. No plain flour, used self raising flour minus half of baking powder and baking soda. Not enough self raising flour, added half a cup of bread flour. Not enough blue berry, added frozen mixed berries. Not enough big muffin tray, used min tray as well. It turned out great. The mini ones tasted a bit crunchy on the side. Excellent out come. My family wants me to make another batch soon. Many thanks.
Alice

ninja spy said...

I was thinkin diced up strawberries along with the blueberries. Yes? No?

cobugi said...

I baked these now at 3am and they are pretty great except not sweet enough for me. Maybe I'm too used to processed Costco muffins. The texture is pretty good though. I will try again with maybe 50% more sugar. :)

roni said...

My husband and I made these about 5 months ago and I am so happy I just found my bookmark for them because I have been craving them ever since! I am gluten intolerant so we used our gluten-free baking mix and they were the most delicious muffin I have ever had! We tell everyone about them. I am looking forward to trying some other recipes!

Kenpa64 said...

I tried to do it today and I had some issues. It all worked fine untill I added the crème fraîche (instead of sour cream) and milk. Before that it was soft and creamy but after adding those it thinken and it was impossible to return to a creamy mix. I followed all the steps so I'm a little shocked, don't know what to do :(