Old-fashioned blueberry muffins from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • MsMonsoon on March 12, 2024

    These are tasty! There is no lemon, vanilla, or spice, but it's a sweet, flavorful, tender muffin. They weren't very lofty, though -- kind of flat tops. I made as written, except used full-fat yogurt instead of sour cream, and used fresh blueberries instead of frozen.

  • ashallen on December 29, 2019

    Very good muffins - cake was tender without being mushy and had a fine, cake-like crumb. Blueberry-to-cake ratio was high! Would probably be fine with 1/4-1/3 cup fewer blueberries. [Cross-post Annual Edition/Magazine/Cook's Ill. Cookbook.]

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