Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

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.

Blueberry Muffins and blueberries on a white countertop

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.

Blueberry Muffin with the wrapper undone and a bite taken out of the muffin.

If you like this recipe, you may be interested in these other tasty muffin recipes:

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.

Blueberry Muffin with the wrapper undone and a bite taken out of the muffin.
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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Ingredients
  • 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
Instructions
  • 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.
Notes
If using frozen blueberries, thaw by rinsing under water. Pat completely dry before using.
*Recipe Adapted from the original Jordan Marsh Blueberry Muffins

Nutrition

Calories: 260kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 180mg | Potassium: 136mg | Fiber: 1g | Sugar: 24g | Vitamin A: 310IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1.2mg
Course: Breakfast
Cuisine: American
Keyword: Blueberry Muffins
Subscribe
Notify of
78 Comments
Most Voted
Newest Oldest
Inline Feedbacks
View all comments
Kendra J
April 24, 2020 8:21 am

5 stars
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.

Shoshanna
July 25, 2020 2:54 pm
Reply to  Kendra J

Thank you so much. Have to try for my child,who has food allergies .

Sara
December 14, 2019 2:47 pm

I made these blueberry muffins this morning. They were perfect!! So moist and so delish. A definite staple for Christmas morning brunch:)

Kim
July 30, 2019 4:51 pm

5 stars
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.

November 3, 2019 7:02 am
Reply to  Kim

Hey Kim, how did you make the crumble topping? It sounds delicious.

Snehal
September 25, 2020 12:01 pm
Reply to  Diane

Please let me know how you added the crimble topping – just the regular crumble of butter-flour-granulated sugar?

Alison
March 30, 2020 7:19 am

5 stars
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!

Alison
March 30, 2020 7:23 am
Reply to  Alison

5 stars
PS they were done in 25 minutes

Mrs Wood
July 30, 2019 5:54 am

5 stars
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.

May 7, 2020 4:20 pm

5 stars
The Best Ever!⭐️⭐️⭐️⭐️⭐️

Brittany Rakhmonova
April 30, 2020 8:05 am

5 stars
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!

Joline Moore
May 30, 2020 11:01 am

5 stars
I used one to one GF flour for these are they are really yummy!!!

Elaine
April 21, 2020 1:48 pm

Wow!Moist and full of flavour! I made these this morning and they are a definite keeper for my go to recipes. Thank you!

Katrina Benson
February 15, 2020 7:48 am

5 stars
These really are the best

Jen
December 28, 2019 6:58 pm

5 stars
Delicious ? Thank You!!

Laura B.
December 26, 2019 6:40 pm

I made these Christmas morning and they were a hit with everyone of all ages! This has been a season of all the stay at home chef recipes. My family and I thank you! Happy holidays

Graham
December 8, 2019 8:53 am

Brilliant

Cassandra Burroughs
November 15, 2019 6:22 am

Excellent… so delicious and moist. Love this recipe

Mary Ann
September 9, 2019 8:39 am

Can these blueberry muffins be frozen?

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.