Blueberry muffins from 100 Morning Treats (page 23) by Sarah Kieffer

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

  • Saltbun on March 27, 2026

    Really yummy! The texture and flavor were phenomenal. I skimped a little on the nutmeg sugar (it was getting late and I was getting impatient), but the flavor still came through really well! By the third or fourth day, the sugar did absorb into the muffin so it wasn’t as crunchy, but again, still so yummy. Will definitely keep this recipe in the rotation

  • debakken on August 23, 2025

    Muffins are my favorite weekend/late night bake. I've mainly used three recipes over many years--one from a Gold Medal Flour booklet, one from Yankee magazine, and one from a Williams Sonoma cookbook. These are next level good and my new favorites. The crumb is both light and moist, thanks to the almond flour and the butter/oil/buttermilk/sour cream combination. The lemon juice and lemon zest are important--the acidity balances the richness of the muffins. The instructions to bake these in two pans with 6 muffins in each are also important---the batter fills the tin and the muffins rise and create quite an edge. This is a new cookbook to me and I'm so excited to try more recipes.

  • mtnbaker5280 on August 03, 2025

    yum! I used tulip liners and sprinkled the tops with turbinado sugar. I also forgot to buy a lemon so I added 1/4 tsp fiori di silicia. Can easily cram more berries into this recipe.

  • jvozoff on February 20, 2024

    Delicious! Made 1/2 batch. Reduced sugar by about 10-15% because I’m at high altitude (6000ft). Used tulip parchment cups - again because of altitude - the parchment cups provide more structural support. Was immediately asked to make more. Complex flavor, tender. My new go to.

  • katylynnf on January 13, 2024

    A new favorite blueberry muffin recipe! All of the ingredients shined through, the crumb was so light and tender, they stayed moist for days in the fridge. I was impressed! Next time I'll try her instructions for increasing the berry flavor of out of season/frozen berries which involves warming them with freeze dried berry powder, etc. YUM.

  • Shewi128 on August 21, 2023

    These were pretty good, but didn't really stand out to me. One note is that I used cake flour instead of almond flour due to food allergies. The muffins turned out really tender. I also felt like there wasn't quite enough blueberries for my liking.

  • anya_sf on August 19, 2023

    To make them slightly healthier, I used part white whole wheat flour and yogurt instead of sour cream. I baked all 12 together, so they baked somewhat unevenly and took a few extra minutes (plus I'd made the batter the night before). Half the sugar topping (1 tsp per muffin) was plenty for us. Next time I will use paper liners as a few berries stuck to the pan and caused the muffins to be slightly unstable.

  • Zosia on August 15, 2023

    These are as good as everyone has said even with my substitutions of whole wheat flour for white flour and yogurt for sour cream.

  • stef on August 11, 2023

    Oh these were good. Will be my go to recipe. Nice and moist and the sugar and nutmeg topping adds a nice touch.

  • Rachaelsb on May 28, 2023

    These were delicious and thought for sure would replace the Smitten Kitchen blueberry as my favorite but SK still holds the #1 spot. Lots of ingredients-and sone confusion as to # of muffin tins. Recipe calls for 2 but I think that is to spread them out so rise higher as further apart. No way recipe will yield 24-a sold 12.

  • bwhip on May 28, 2023

    My new favorite blueberry muffin recipe. Super tender crumb, with lovely flavor. Lots of ingredients, but they all contribute nicely to the excellent results.

  • jay.moe on May 11, 2023

    This is one of the best blueberry muffin recipes I have ever tried. It is easy to make the batter: mix wet ingredients into the dry ingredients. The muffins are really moist with a touch of lemon that pairs well with the blueberries. I used sugar in the raw instead of granulated sugar for the topping. The streusel topping from page 291 would also be good in place of the sugar topping.

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