Best blueberry muffins from The Bitten Word by Cook's Illustrated Magazine and Clay Dunn and Zach Patton

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on May 02, 2013

    Every now and then, I get the urge to make blueberry muffins. Problem is, I still haven't found the right recipe! I must be extraordinarily picky when it comes to these treats. The step requiring the preparation of the jam caught my eye, so I gave this recipe a go. These ARE good muffins, but they still aren't the best, IMO. I did implement some high-altitude adjustments (increased flour by 4 tsp., decreased baking powder by 1/2 tsp., and increased buttermilk by 3 Tbsp), as I am at over 6000ft., and wonder if this affected the texture of the muffin (not bad, but not ideal)? The jam, when cooked down to 1/4 cup, is too thick. I would reduce it to between 1/3 and 1/2 cup. However, I am more inclined to skip this step, and just add the blueberries to the batter. I was glad to see lemon in the recipe, but just adding it to the sugar sprinkled on top wasn't quite enough for me. I would add either more zest or even some extract to the batter.

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