Perfect blueberry muffins from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 37) by Deb Perelman

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Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
lemons
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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

rach3190 on May 16, 2026

These were decent, but they were a bit dense and I actually did find it to be too many blueberries. I was amidst a quest for the perfect blueberry muffin recipe and ended up like ATK's recipe more, from their Complete Autumn and Winter Cookbook.
cora_3bay1q on May 16, 2026

Extremely easy to make and came out beautifully! Muffins usually come out lackluster at home and this recipe was ????
sophia_csi5ki on February 21, 2026

I baked this in a square cake pan for 42 minutes and it turned out perfect. 100% would make again. The batter was thicker than I was used to but it allows the berries to be perfectly distributed.
anniecc on February 21, 2026

Fantastic recipe. I used only 175g blueberries because that’s what I had, and it was plenty!
jackie_2a0ba6 on February 04, 2026

This is my go-to recipe for blueberry muffins! Dont forget the sugar topping to give it that little bit of crunch.
abigayle_d5od7q on January 03, 2026

Mine didn't get as tall as the cookbook and were a little dense, but my baker friend says that's probably because my baking soda isn't fresh enough. Who knew? Flavor was excellent and I loved the high blueberry to muffin ratio.
cnorton on August 03, 2025

Delicious and easy! These are my go-to BB Muffins.
lisari on July 27, 2025

I found these a bit dry? Would try again just because of all the positive reviews. Maybe whole milk yogurt next time.
cpauldin on October 10, 2024

Sub 1/2 t lemon extract instead of peel Can use scant 1/2 c sugar
Mumster on August 12, 2024

These are always very popular with my family and friends. I make them all year, with frozen, cultivated, or wild blueberries, and with lime if that's what I have kickin' around instead of lemon. Turbinado sugar is a treat and creates just enough sweet with less total sugar. Recipe is easily doubled.
Pandan on July 16, 2024

Definitely perfect blueberry muffins! I made 24 mini muffins and 3 regular sized muffins with this recipe. Used 10% fat sour cream (German Saure Sahne), 210g frozen blueberries and just sprinkled the raw sugar on top (less than a teaspoon). Next time I will reduce the sugar in the dough just a little bit. The mini muffins were perfect for my son’s kindergarten birthday celebration, but I preferred the bigger ones (really creamy and moist!).
Soulkitchenjen on June 02, 2024

These are very good and very easy.
averythingcooks on October 29, 2023

These are good and they came together quickly but they don't beat out some of our other favourites. I used slightly more than the lower mass of blueberries suggested and for me....that was maybe too many blueberries?? I got 10 muffins and I will say that I did like them better on day 2.
stockholm28 on April 11, 2023

I made these with whole milk yogurt. They were great. I measured out the ingredients the night before and they were very quick to make in the morning for breakfast.
Running_with_Wools on January 18, 2022

I have made these three times using yogurt, sour cream, and once, buttermilk. I am at altitude and sub gluten free flour and they have always turned out perfectly.
snoozermoose on December 10, 2021

These were indeed perfect! Tender with a crispy top and loaded with blueberries. This is my new go-to recipe.
anya_sf on June 30, 2021

I've made and reviewed the blog recipe before; now I finally have this book (the recipes are identical). These are my favorite blueberry muffins - hearty, lots of berries, not too sweet. I used white whole wheat flour, zest of a whole lemon, and rounded 1/2 tsp turbinado sugar on each.
taste24 on January 05, 2021

These are delicious and the major plus is how easy they were to prepare! Not too sweet, and the muffin tops are just lovely with the turbinado sugar.
sofull on November 16, 2020

These really are perfect. Love the sugar on top.
bernalgirl on September 01, 2020

Leave out the lemon zest and add 1/2 t vanilla. These are outstanding.
kari500 on September 11, 2019

I don't even like muffins and I thought these were great. Family gobbled them up within 2 days.
Yildiz100 on August 26, 2019

These are quite good, but overall I still prefer the Jordan Marsh blueberry muffins in the NYT cookbook. I got 12 muffins, and they weren't at all small. I probably could have made fewer but I got bored trying to stack the very thick and sticky batter in the muffin cups-it was easier to make more.
Rachaelsb on June 08, 2019

Always skeptical when so many positive reviews, but this recipe absolutely proved me wrong. Perfect texture with lots of blueberry deliciousness!!
trmarvin on December 25, 2018

Yep, absolutely perfect. I don't always listen when recipes tell me YOU MUST DO IT THIS WAY but for SK, I make exceptions. Nine muffins. 1 tsp coarse sugar on each. Do it.
Xyz123 on August 19, 2018

Add blueberries AFTER mixing in the flour.
vickster on August 06, 2018

Very good - I agree with other comments. Not too sweet, don't rise very much, a more dense texture than I am used to for muffins. I added the larger amount of blueberries. They are delicious and I will make again.
Rutabaga on August 01, 2018

I made these again using all whole wheat pastry flour in place of white - still tender and light - excellent!
hirsheys on May 14, 2018

I was really impressed with these, as was everyone at work. The lemon flavor is lovely and bright and the muffins aren't too sweet, even with the full teaspoon of crunchy sugar on top. I only had around 1 cup of blueberries, but I think these would be even better with the full amount.
AndieEats on April 09, 2018

Liked that these were not too sweet. Used frozen blueberries, and made 9. They stayed in the oven for almost 30 minutes to get golden brown on top and the batter cooked through. They didnt rise much, so would be okay to completely fill up the liners and mound the dough. Next time, fold in the flour before the blueberries - some raw flour got stuck in the berries and were still noticeable at the end.
southerncooker on March 18, 2018

These were indeed very good. I liked them even better the next day split, buttered and toasted in the oven under the broiler as suggested by Deb. I got 12 small muffins instead of 9. I used frozen blueberries which she said was ok. I'm going to try them with fresh as well. I went a little easy on the turbinado, next time I'll use the full teaspoon per muffin.
Rutabaga on January 16, 2018

These muffins are pretty much perfect, and very easy to make, too. For me, they're on par with the Dahlia Bakery recipe, which also produces excellent muffins. You can't go wrong with either recipe.
Frogcake on December 09, 2017

We really liked these muffins. It’s mandatory to use wild blueberries and In my opinion, the more berries, the better the muffin -So I added one and a half cups of berries. I also made six jumbo muffins instead of the nine. Loved the crunchy turbinado sugar on top!
Lepa on November 05, 2017

These were excellent! The batter is very stiff and doesn't rise much so it's fine to fill the cups; they won't overflow. I plan to make these frequently, as they were well received and especially easy to throw together.