Blueberry muffins from How to Bake Everything: Simple Recipes for the Best Baking (page 75) by Mark Bittman

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

  • jessica_ih9yfa on February 18, 2026

    I think folks in comments prefer more sweetness. Muffins are also very easy to overwork, as far as texture goes. I made the blueberry with the strudel/crumble on top. I really like the muffin- not too sweet, great warmed the next day with a smidge of butter. My only complaint or note- the topping makes far too much for 12 muffins. Should be halved.

  • MsMonsoon on July 11, 2020

    Made the peach oatmeal variation provided with the blueberry muffin recipe. It made only enough for 10 flat, somewhat rubbery muffins. The recipe has no sugar at all, so you will probably want to use the optional streusel topping recipe. I was sure glad I used some leftover streusel I had in the fridge from a Violet Bakery recipe to provide a bit of sweet. Perhaps his "Sweet and Rich Muffins" recipe is better?

  • IvyManning on July 07, 2018

    Don't use the blueberry version of this recipe! It produces rubbery, flavorless muffins. So embarrassed I served this at a brunch ! I'm pitching this book and Bittmans baking book. I've just had far too many dud recipes from him.

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