yield: 12 muffins . adapted from Cooks Illustrated. In large bowl, combine flour, sugar, baking powder and salt. And as it turned out, these were the tastiest blueberry muffins EVER, as they have whole fresh blueberries and a thick blueberry sauce mixed into the center. 1/2 tsp. Cook's Illustrated Blueberry Muffins Lemon-Sugar Topping 1/3 cup sugar 2-3 teaspoons finely grated zest from 1 lemon Muffins 2 cups (about 10 ounces) fresh blueberries, picked over 1 1/8 cups (8 ounces) plus 1 teaspoon sugar 2 1/2 cups (12½ ounces) unbleached all-purpose flour (if you have a scale weigh it, don't measure it - it's worth it) It is also available at Basically Baked, which got permission to post the recipe. Add milk, egg and butter to dry mix. salt These are definitely the best blueberry muffins I have ever made. I simply put the 2 cups of blueberries into the batter and I did dust them first with flour so they don't bleed into the batter. The technique is kind of an unusual recipe (from Cook’s Illustrated) but it creates a very soft tender muffin. America's Test Kitchen's recipe for best blueberry muffins (season 10, episode 3: Best Weekend Breakfast) is what got me into baking because it was so easy as the video shows. 2 Cups all purpose flour. Oh my!! Cook's Illustrated Best Blueberry Muffins The recipe can be found in the May/June 2009 issue of Cook's Illustrated, which can currently found on newsstands at the time of this posting, or at the Cook's Illustrated website. The recipe is adapted from the one and only, A Cook’s Illustrated Cookbook, which is kind of amazing to say the least. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Add blueberries. I also added lemon zest to the streusel topping. Enjoy! If you want to start baking, I highly recommend trying your hand at blueberry muffins for practice. Line rimmed baking sheet with aluminum foil … 1 Tablespoon baking powder. Classic Blueberry Muffins (from Cook’s Illustrated) Makes 12 muffins. For a jumping off point, I turned to one of my favorite cookbooks for classic recipes, The New Best Recipe from the editors of Cook’s Illustrated. 1. Adapted From Cook's Illustrated Blueberry Muffins Makes large dozen muffins Dry Ingredients 2 cups unbleached all-purpose flour (10 ounces) 1 tablespoon baking powder 1/2 teaspoon table salt Wet Ingredients 1 large egg 1 cup granulated sugar (7 ounces) 4 tablespoons unsalted butter , melted and cooled slightly 1 1/4 cups sour cream (10 ounces) These muffins are absolutely gorgeous! Spoon batter into 12 to 15 paper-lined or greased muffin cups. https://smittenkitchen.com/2010/08/perfect-blueberry-muffins These muffins have a very tender crumb because of all the sour cream in them. I did make a couple of changes. Stir until moist. 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