The Best Blueberry Muffins are perfectly sweet, easy to make, and full of blueberry flavor. You’ll love this recipe from the world famous original Jordan Marsh department store muffins.
What is Jordan Marsh?
Jordan Marsh is a now defunct chain of department stores. They sold high end fashion, but were also well known for the blueberry muffins sold in their store cafe. This recipe is based off of the original Jordan Marsh blueberry muffins.
Can you use frozen blueberries to make blueberry muffins?
Yes you can! Thaw the berries by rinsing them under cold water. Pat them completely dry. You want to remove as much extra moisture as possible before using them in this muffin recipe.
How to keep muffins from sticking:
You can bake muffins directly in a muffin tin, or use paper liners. To keep the muffins from sticking, use a nonstick pan and lightly grease the pan with nonstick cooking spray. If using liners, spray the liners themselves with a light coating of nonstick cooking spray to keep the muffins from sticking to the wrapper.
If you like this recipe, you may be interested in these other tasty muffin recipes:
- Sour Cream Coffee Cake Muffins
- Savory Bacon Cheddar Muffins
- Buttermilk Cornbread Muffins
- Cream Cheese Red Velvet Muffins
- Bacon Nutella Muffins
- Coconut Oil Bran Muffins
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Best Blueberry Muffins Ever
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 1/2 cups fresh blueberries
- 1/4 cup granulated sugar for topping
- Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
- Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
- Add in half of flour, mix with hand mixer until just combined, then add in half of the milk. Scrape the bottom and sides of the bowl and add in the remaining flour and milk, mixing in between additions.
- Add the blueberries to the batter and use a rubber spatula to gently fold them in.
- Divide the batter up amongst the 12 muffins. Sprinkle 1 teaspoon of sugar atop each muffin.
- Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
- Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
*Recipe Adapted from the original Jordan Marsh Blueberry Muffins
I substituted with 1/4 cup of applesauce for each egg and also used oat milk in place of regular milk, and these came out amazing! So easy! The only thing I will mention is the cooking time was a little longer for mine. About 40 min. Not sure if it’s the substitututuons I used or just my oven. Wanted to share my experience making these for anyone else who needs to make these allergen friendly.
Thank you so much. Have to try for my child,who has food allergies .
I made these blueberry muffins this morning. They were perfect!! So moist and so delish. A definite staple for Christmas morning brunch:)
This is the first time I made blueberry muffins from scratch and they were amazing! But that doesn’t surprise me because every recipe of Rachels that I’ve made turns out great! The only change I made was adding a crumble topping. The whole family loved them! No more box muffins for us! Thanks for all your great recipes and I really like watching your videos showing step by step.
Hey Kim, how did you make the crumble topping? It sounds delicious.
Please let me know how you added the crimble topping – just the regular crumble of butter-flour-granulated sugar?
Flavorful and moist! I used rice milk with a teaspoon of lemon juice to make it a slight buttermilk in place of regular milk and added a little nutmeg because I like nutmeg. I rinsed my frozen home grown blueberries in a colander then spread them out on a paper towel covered plate to drain while I mixed everything else together then dabbed with a paper towel right before adding them in. Sprinkled tops with cinnamon sugar then into the oven. I used a silicon muffin pan lightly greased and they pop right out. Delicious!
PS they were done in 25 minutes
These are delicious!!! Every recipe I’ve tried of yours has always turned out great. Thank you for doing what you do, and sharing your recipes with us.
This is the third time I’ve made these blueberry muffins and they came out perfect and delicious every time. This is the best recipe of all.
The Best Ever!⭐️⭐️⭐️⭐️⭐️
I tried this recipe, and it was amazing. The muffins came out a bit darker but the flavor was delicious! I love it so much. Thank you Rachel!
Wow!Moist and full of flavour! I made these this morning and they are a definite keeper for my go to recipes. Thank you!
These really are the best
Can these blueberry muffins be frozen?
Yes they can! Muffins freeze really well.
Made this today with a few changes. I did not have blueberries so I used chocolate chips and I left the sugar off the top because the chocolate would make them sweet enough. I have to say, this recipe is so good and I think you may be able to use it for any add in.
I have had this recipe for over 50 years! I grew up in Winchester MA and shopped at Jordan Marsh! These muffins are the best ever! I have never seen this recipe posted before! I will have to stop and make some! Thank you,
Ann Abbott Bowler
Millsboro DE
I used one to one GF flour for these are they are really yummy!!!
Delicious ? Thank You!!