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 that started in Florida. 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.
MY OTHER RECIPESCan 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
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
*Recipe Adapted from the original Jordan Marsh Blueberry Muffins
Nutrition
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Natali says
1st time making these muffins with this recipe.
It was super easy and I’ve received compliments about the taste and moistness.
So happy I found this recipe.
Absolutley amazing.
Sharon Counce says
Can you use self rising flour and omit the baking powder and salt
Rachel Farnsworth says
This recipe is not designed to use self rising flour as a substitute like that.
Drew says
can you use frozen blueberries
Rachel Farnsworth says
Yes, there are instructions above.
TESSA says
Can I use berries in can?
Rachel Farnsworth says
They will most likely be too moist for the recipe.
Rachel says
Can I use margarine instead of butter? I have everything else. Just don’t want to make a trip to the store only for butter!
Sherra says
The instructions in this recipe go against everything I had learned about making blueberry muffins – electric mixers were a no-no – so I was a bit skeptical about this recipe as I was making them. But, THEY WERE AWESOME. They weren’t at all dense like I thought they would turn out with all that mixing. I wasn’t able to get 2 1/2 cups of blueberries in mine – I didn’t even get a full 2 cups. I also didn’t sprinkle sugar over the tops. But, everyone at worked loved them. I made them with fresh blueberries from a friend’s bushes.
Cecily Muller says
Same recipe I got from my first cookbook in 1973, McCalls Cookbook. These are always a treat and now since being diagnosed with celiac disease I make them gluten free and they are still a hit 😊
Vicky St Arnold says
Have never made blueberry muffins before I found this recipe. These are so good.
R. Gray says
I can’t believe someone else remembers Jordan Marsh! A blast from my childhood. They had a awesome cafe’. These look delicious.
Audrey says
can use use bananas and nuts in place of blueberries? the batter is so delicious
Rachel Farnsworth says
Worth a try!
wendie says
These look delicious!
Sonia says
Can you replace blueberry with cranberry
Rachel Farnsworth says
Yup!
Katie says
Don’t forget the orange zest!
Rosa Gause says
Can you use unsalted butter instead of salted butter. And just add salt with the flour?
Rachel Farnsworth says
Yes you can. Just add a pinch of salt to replace the salt in the butter.