Perfect blueberry muffins from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute yogurt for sour cream.

  • Grywhp on January 04, 2026

    My favorite blueberry muffin. Quick and easy and so delicious. I used a teaspoon of Demerara sugar on top of each of 9 muffins in a standard muffin tin. It fills the cups to the top but I didn’t have any problem with them running over.

  • mpo on December 08, 2025

    These were quick and easy to make on our first very real cold day! I sprinkled maybe a teaspoon total of brown sugar over 12 (not 9) muffins and it added a nice little crunch. I used whole greek yogurt which I bought for a chicken recipe but this was more pressing!

  • kayanelson on July 13, 2025

    I made the recipe as written but baked in my Breville Smart Oven. As it is a convection oven, I reduced baking temperature by 25 degrees and baked for 23 minutes. They turned out perfectly. Delicious and overall I’m not a fan of blueberry muffins.

  • MollyPellecchia on January 24, 2025

    Delicious muffins. Not too sweet & very moist. Used the max amount of wild blueberries (and they did bleed quite a bit, perhaps because they were frozen). Added a few slivered almonds on top with the d.sugar. Got 10 muffins & baked for 30 min.

  • ChelseaP on June 29, 2021

    These are so moist and juicy with a great crunch on top from the sugar.

  • abrownb1 on June 27, 2021

    Looks like I'm the outlier - ended up chucking these. They were dense and the sugar on top was a bit much. Maybe it was something I did though since everyone else seems to love this recipe.

  • annettle on January 13, 2021

    Very moist, packed with blueberries - we loved these. I didn't do the sugar sprinkle because I didn't have raw sugar on hand, but I think it would have been a good idea for texture so will not skip in future, even if I have to use regular sugar. I got 12 medium-sized muffins from the recipe using what would be considered a "standard" muffin tray here in New Zealand, though that may not align with other countries' muffin sizes!

  • Bloominanglophile on August 23, 2020

    These are some of the best blueberry muffins that I have made to date. They are also quite easy to make--one bowl using a whisk until the batter got too thick, then changed to a rubber spatula. I noticed Deb's original recipe said the yield was 9 muffins, but I got a dozen using 1 1/2 cups of blueberries. They only took about 23 minutes to bake. I do think next time I will add a smidge of lemon extract to up the lemon flavor (but they are still good as is).

  • michalow on August 21, 2020

    I made these with blackberries and, based on what was available in my kitchen, a combination of sour cream and buttermilk. Very nice. Used about a third of the recommended top-sprinkling sugar, and thought this was enough to give a sweet, crackling contrast to the tart berries.

  • mharriman on August 03, 2019

    We liked these better cooled down than right out of the oven. That’s a different experience for me because I usually prefer just out of the oven muffins. I agree the sugar topping adds a nice crunch. I doubled everything to make regular and mini muffins. I used half light sour cream and half Fage plain two percent yogurt. My yield was 12 large ‘regular’ muffins and 12 mini ones. I took out the mini muffin pan at 20 minutes; the regular pan at 25 minutes and they were both perfectly baked. I’m freezing most of them to eat one at a time for breakfast or a snack.

  • anya_sf on July 19, 2018

    These are my ideal healthy blueberry muffins. I used white whole wheat flour and lowfat yogurt and probably 2 cups of blueberries (OK, that amount was a teeny bit excessive, but they still turned out fine). I made the batter the night before (with fresh berries) and scooped and baked them the next morning. I got 10 muffins. Not too sweet and bursting with blueberries.

  • chawkins on July 23, 2014

    Great and easy muffins. I used my large muffin tin and got 5 muffins, convection baked @350F for 32m in my countertop little oven.

  • MWFhome on July 17, 2014

    Simply fabulous! Made with 1/2 ww flour and sugar 1/4-stevia 1/4 bulked up with more yoghurt and the last of last year's frozen berries.

  • aeader on December 30, 2013

    This is the best blueberry muffin recipe I have tried. They are a little more work than some recipes and they do require using an electric mixer, but the results are worth it...the flavor and texture of the crumb are wonderful. I often make them with frozen wild blueberries rather than fresh.

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Reviews about this recipe

  • Kitchn

    They’re perfectly moist and fluffy, packed with the perfect amount of blueberries, and boast perfectly domed tops...my search for the perfect blueberry muffin is over.

    Full review
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