Classic Blueberry Muffins Recipe

Classic Blueberry Muffins Recipe

Sometimes we discover a recipe and find it is so good that we never stray from it. It becomes a staple; a classic, something our families grow so familiar with that they relate it to seasons, occasions and often just life in general. It actually becomes part of our story.
And so it is with these blueberry muffins. I discovered the recipe in the Williams Sonoma Muffins cookbook from the Williams Sonoma Kitchen Library that I believe was originally published in the 1990's. I started collecting copies in the early 2000's and on this printing, these blueberry muffins were the cover star. 
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The recipe is easy enough to whip up first thing in the morning and they have been on repeat this summer. You can use frozen blueberries to make this off season. I do not alter the original recipe much at all ~ it is great as is. I mix the topping in my food processor and would not be opposed to altering it just enough to make it more streusel like although my family might disagree. There is something so comforting about these muffins and while change is always good, in some cases leaving things as they are is even better. 

blueberry muffins

Blueberry Muffins

(from the Williams Sonoma Kitchen Library Muffins book)

For the topping:

  • 1/4 cup all purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar (firmly packed)
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces (I use whatever kind of butter I have on hand)

For the muffins:

  • 7 tablespoons unsalted butter at room temperature (again, I use what is on hand)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature is best but not necessary)
  • 2 1/4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt (can omit if using salted butter but I still add regardless)
  • 1 cup milk (I use oat milk)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups fresh or frozen (unthawed) blueberries

Preheat oven to 375 degrees F.

I use muffin liners in my muffin tins and I place them in every other spot. This yields 6 muffins per tin but you get a fabulous rise when they have space in between. Each muffin has a true "muffin top". Recipe will yield 15 muffins so I use two 12 muffin tins and one 6 muffin tin to bake. 

To make the topping, I combine all the ingredients into my food processor and pulse until pea size crumbs appear. You can always use a pastry blender to combine the ingredients in a mixing bowl. Set to the side.

To make the muffins, cream together butter and sugar in a separate bowl until light and fluffy. Add the eggs, one at a time beating well after each addition until blended into the butter mixture. 

In another bowl, stir together flour, baking powder and salt (if adding). Add the dry ingredients to the butter mixture in 2 increments, alternating with the milk and the vanilla. Stir until just evenly combined. The batter will be slightly lumpy. Gently fold in the blueberries just until even distributed being careful not to break them up or over mix.

Spoon the batter into each muffin cup, filling it to the rim. Sprinkle each muffin with some of the topping. 

Bake until a toothpick inserted in the middle comes out clean ~ about 20 minutes. Place the pan on a wire rack and cool for 5 minutes. 

I served these yesterday with a Wildflower Honey Butter I had picked up at my neighbors farm shop but generally use regular butter when serving. These are great reheated in the microwave for 15 - 30 seconds the following day. If they last that long. 

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