Blueberry Muffins 

I got this recipe online for Flour Bakery’s Blueberry Muffin recipe. I don’t yet have any of Joanne Chang’s cookbooks, but rest assured, I will be getting them soon.


  • 3 1/2 cups unbleached all-purpose flour 
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups granulated sugar
  • 5 ounces butter melted and cooled slightly
  • 1 cup whole milk
  • 1 teaspoon vanilla 
  • 1 teaspoon lemon zest
  • 1 cup sour cream
  • 2 large egg at room temperature
  • 1 large egg yolk
  • 2 cups  fresh or frozen blueberries


  • Preheat oven to 350 degrees F. Grease 18 muffins cups or line with paper liners.
  • In a large mixing bowl, sift together the flour, baking powder, baking soda and salt; mix well.
  • In a medium mixing bowl, whisk together the sugar, butter, milk, vanilla, lemon zest, sour cream, eggs and yolk.
  • Pour the wet ingredients into the dry and fold gently with a rubber spatula until the dry ingredients are mostly moistened. The batter will be lumpy and there will be streaks of flour. Add blueberries
  • Using a measuring spoon for scooping, scoop batter into tins. It should be slightly stiff and go up and over the top by about 3/4 inch. Bake for 30-35 minutes. Let the tin cool on a rack for 15 to 20 minutes.
  • Makes 18 muffins (or 12 large bakery style muffins)