NYT’s Famous Blueberry Muffins: Bakery-Style At Home

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Blueberry muffins are a breakfast (or snack!) staple for a reason. They’re simple to make, bursting with juicy berries, and have a fluffy, tender crumb that melts in your mouth. This recipe from The New York Times yields a dozen muffins that are sure to become a favorite in your kitchen.

Before you start, here are a few key things to keep in mind:

The Best Blueberry Muffins in Boston - The New York Times
The Best Blueberry Muffins in Boston – The New York Times

Use fresh or frozen blueberries: Fresh blueberries will have a slightly brighter flavor, but frozen blueberries work just fine. If using frozen, don’t thaw them beforehand – tossing them in a little flour will help prevent them from sinking to the bottom of the muffins.

  • Don’t overmix the batter: Overmixing can lead to tough muffins. Once the dry ingredients are just incorporated with the wet ingredients, stop mixing!
  • Let the batter rest: A short rest allows the gluten in the flour to relax, resulting in a lighter and fluffier muffin.

  • Ingredients:

    2 ¼ cups all-purpose flour

  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups fresh or frozen blueberries

  • Instructions:

    1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper liners.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
    4. Alternately add the dry ingredients and milk to the wet ingredients in three batches, beginning and ending with the dry ingredients. Mix just until combined – don’t overmix!
    5. Gently fold in the blueberries with a rubber spatula.
    6. Divide the batter evenly among the prepared muffin cups.
    7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per muffin):

    Calories: 330

  • Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 75mg
  • Sodium: 220mg
  • Carbohydrates: 43g
  • Fiber: 2g
  • Sugar: 24g
  • Protein: 4g

  • These muffins are a delicious source of antioxidants from the blueberries, and they’re also a good source of fiber and protein.


    This blueberry muffin recipe is a winner. It’s easy to follow, uses pantry staples, and yields a dozen muffins that are perfect for breakfast, brunch, or a satisfying afternoon snack. So next time you’re craving something sweet and delicious, try this recipe out – you won’t be disappointed!


    1. Can I use a different type of fruit in these muffins?

    Absolutely! You can substitute the blueberries for your favorite fruit, such as raspberries, strawberries, chopped apples, or even chopped nuts. Just keep in mind that the baking time may vary slightly depending on the type of fruit you use.

    2. My muffins turned out dry. What went wrong?

    There are a couple of possibilities. First, you may have overmixed the batter. Overmixing leads to gluten development, which can make the muffins tough. Second, you may have baked them for too long. A toothpick inserted into the center should come out clean when the muffins are done.

    3. How can I store leftover muffins?

    Leftover muffins can be stored at room temperature in an airtight container for up to 2 days. You can also freeze them for longer storage. To freeze, let the muffins cool completely, then place them in a single layer in a freezer-safe container. They will keep for up to 3 months.

    4. Can I make these muffins gluten-free?

    Yes, you can! There are a number of gluten-free flour blends available at most grocery stores. Simply substitute the all-purpose flour in this recipe with your favorite gluten-free flour blend. You may also need to adjust the amount of milk slightly, as gluten-free flours can absorb more liquid.

    5. Can I make these muffins vegan?