These blueberry muffins have a tender crumb and are filled with blueberries in every bite. Topped with a sprinkle of sugar, they’re impossible to resist.
This is an old recipe from the department store Jordan Marsh, which had a bakery famous for its blueberry muffins. While the department store is long gone, the blueberry muffin recipe is still here and worth making!
- Flavor:Â These blueberry muffins are sweet and buttery with a delicious blueberry flavor.
- Difficulty:Â This recipe is easy and perfect for kids and beginners.
- Preparation: It’s important that the batter is mixed just until moistened. Overmixing makes dense muffins.
- Technique: Starting muffins at a high temperature and reducing the temperature for baking makes them nice and fluffy.
- Ingredient note: Frozen blueberries can be used right from frozen but they may discolor the batter slightly.
Ingredients For Blueberry Muffins
- Blueberries: Use fresh or frozen blueberries in this recipe. There is no need to thaw frozen blueberries, although they may color the batter slightly.
- Butter: Use unsalted butter and add your own salt for the perfect flavor.
- Flour: I use all-purpose flour in this recipe, other varieties of flour have not been tested in this recipe.
- Baking powder: Baking powder helps the muffins rise and become fluffy.
- Sugar: Sugar sweetens the muffins, but it also creates a tender crumb.
- Eggs: Ensure the eggs are at room temperature to help them incorporate better. Place them in warm water for a few minutes to quickly bring them to room temperature.
Variations
- Add chopped walnuts, almonds, or pecans for a little extra crunch.
- Skip the extract and add a teaspoon of lemon zest or orange zest.
How to Make Blueberry Muffins
- Combine dry ingredients in a bowl (recipe below).
- Cream butter & sugar and add remaining wet ingredients. Fold in the blueberries.
- Divide the batter evenly into the lined muffin tin. Bake.
Pro Tip: Toss fresh blueberries with a bit of flour to keep them from sinking to the bottom of the muffins.
Storage & Freezing
Cooled blueberry muffins can be kept at room temperature for up to 2 days or in the refrigerator for up to 5 days in an airtight container or zippered bag.
Cool completely before freezing and store them in a freezer bag or airtight container for up to 4 months.
More Five-Star Muffin Recipes
Did you make these Blueberry Muffins? Leave a comment and rating below.
Blueberry Muffins
This easy blueberry muffin recipe is packed with juicy blueberries.
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Preheat the oven to 400°F.
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In a medium bowl, add 2 cups flour, baking powder, and salt. Whisk to combine.
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In a large bowl, cream the butter and 1 cup sugar with a hand mixer until fluffy. Beat in the eggs one at a time. Stir in milk, vanilla and almond extract.
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Add the flour mixture to the butter mixture, folding with a spatula until just moistened. Do not overmix.
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Toss the blueberries with the remaining 1 tablespoon of flour. Shake off any excess and gently fold them into the muffin batter.
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Line the muffin cups with paper liners and divide the batter over the wells. Sprinkle remaining sugar on top.
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Place the muffins in the oven and immediately reduce the temperature to 375°F. Bake for 18-23 minutes or until a toothpick comes out clean.
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Cool in the tin for 2 minutes and then transfer the muffins to a rack. Cool completely.
To maintain freshness, store cooled blueberry muffins in an airtight container or zippered bag. Keep them at room temperature for up to 2 days or refrigerate them for approximately 5 days.
Calories: 239 | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 114mg | Potassium: 138mg | Fiber: 1g | Sugar: 20g | Vitamin A: 309IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Muffins, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
