Blueberry Muffins: King Arthur Method and Tips

King Arthur Baking publishes a recipe for blueberry muffins by Susan Reid that makes 12 muffins in 38 minutes, with 20 minutes of hands-on work and 18 to 24 minutes in the oven. This page summarises the recipe and its tips so you know what to expect. We have not baked it; quantities and times are the source’s, so use the original page when you cook.

Ingredients

• 2¼ cups (270 g) unbleached all-purpose flour, 1½ tsp baking powder, ½ tsp baking soda, and salt (the page prints the amount as “1/2 to 3/8 teaspoon”, which looks like a typo, so check the original)
• ¼ cup (50 g) vegetable oil, or 4 tbsp (57 g) room-temperature unsalted butter
• ¾ to 7/8 cup (149 to 174 g) granulated sugar, using the larger amount if the berries are tart
• 2 large eggs, 2 tsp vanilla, and ½ cup (113 g) sour cream or yogurt; the page says full-fat gives the most tender muffin
• 1½ cups (213 g) blueberries, fresh or frozen, plus coarse sparkling sugar for the tops if you like

Method

• Heat the oven to 375°F and line a 12-cup muffin pan with paper liners, then grease the liners.
• Spoon the flour into the cup and sweep off the excess, then whisk it with the baking powder, baking soda and salt.
• Beat the fat and sugar until light and fluffy; butter should turn nearly white and oil should look frothy. Add the eggs one at a time, then the vanilla and sour cream or yogurt.
• Mix in the dry ingredients on low speed until just smooth. The batter is very thick, like cookie dough, and the page says that is intentional because it helps keep the berries suspended.
• Fold in the blueberries by hand and scoop a heaping ¼ cup into each cup. The batter will not level itself in the oven.
• Bake 18 to 24 minutes, until a tester comes out clean, then take the muffins out of the pan as soon as you can and cool them on a rack.

Tips from the source

• Hot muffins left in the pan trap steam, which can toughen them. To lift them out, tilt the hot pan to about 45 degrees with a potholder.
• Use frozen berries straight from the freezer. They streak the batter blue and can add up to 5 minutes to the bake.
• King Arthur says other fresh berries, dried fruit, diced peaches, bananas or nectarines can replace the blueberries, and well-drained canned blueberries also work at 1¾ cups (273 g).
• The mixed batter keeps refrigerated for up to a week, so you can bake a few at a time.

Storage

Keep baked muffins in an airtight container at room temperature for a couple of days, or freeze them for up to a month. The recipe page lists a 4.2 out of 5 rating from 227 reviews and was last updated on October 24, 2025; it links to a separate page for nutrition information.

Prefer something yeasted? Our summary of King Arthur’s cinnamon rolls covers another make-ahead breakfast bake.

Source

• King Arthur Baking: Blueberry Muffins