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.
Holly’s Recipe Highlights & Notes
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: These blueberry muffins are sweet and buttery with a delicious blueberry flavor.
- Difficulty: 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
Equipment
Ingredients
- 2 cups all-purpose flour plus 1 tablespoon, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar plus 1 tablespoon for topping
- ½ cup unsalted butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup milk
- ⅛ teaspoon almond extract
- 2 ¼ cups fresh blueberries
Instructions
- Preheat the oven to 400°F.
- In a medium bowl, add 2 cups flour, baking powder, and salt. Whisk to combine.
- 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.
- Add the flour mixture to the butter mixture, folding with a spatula until just moistened. Do not overmix.
- Toss the blueberries with the remaining 1 tablespoon of flour. Shake off any excess and gently fold them into the muffin batter.
- Line the muffin cups with paper liners and divide the batter over the wells. Sprinkle remaining sugar on top.
- 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.
- Cool in the tin for 2 minutes and then transfer the muffins to a rack. Cool completely.
Notes
Nutrition Information
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.
Made these and they are delicious ! thanks for sharing