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Light, sweet and delightful: These are the best blueberry muffins I’ve ever tasted, hands down. Thanks to Clemence Gossett of The Gourmandise School of Sweets and Savories for this recipe.


  • 3 1/2 cups all-purpose flour
  • 2 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 1/4 cups granulated sugar, plus more for sprinkling
  • 1 cup milk
  • 1 cup plain yogurt or sour cream
  • 5 ounces butter, cut into pieces
  • 3 cups fresh blueberries


  1. Preheat the oven to 375 degrees. Line a 24-cup standard muffin tin with paper liners.
  2. Whisk together the flour, baking powder, baking soda and salt in a large bowl.
  3. In a glass or ceramic microwave-safe bowl, put the sugar, milk, yogurt or sour cream, and butter. Microwave the bowl 1 minute on high, or until the butter is starting to melt and the bowl is warm. Whisk the mixture until you see little bits of butter floating in the mixture.
  4. Add the blueberries to the flour mixture and toss to coat. Pour over the milk mixture and slowly, carefully, fold together with a large spoon or spatula. Do not overmix or the muffins will be tough. Streaks of flour are perfectly okay.
  5. Divide the batter among the muffin tins and sprinkle with sugar. Bake 30 minutes or until a toothpick comes out with a few crumbs clinging to it and the tops are starting to turn golden brown. Cool 5 minutes in the pan, then remove the muffins to a rack to cool completely.

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