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 Recipes
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
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
Get New Recipes Sent To Your Inbox ?
Join my newsletter and get new mouth watering recipes sent directly to you weekly!
Debra says
These muffins are fabulous. Everyone of your recipes have been great and your Cinnamon Rolls are absolutely the best, everyone loves them. Thank you!
Lynnelle says
Would the recipe be any different if you were to use almond milk?
Rachel Farnsworth says
It’s an acceptable substitute.
Ellie says
Delicious and very easy to make!
Sarah says
These muffins were amazing!!! So good in fact that I am making them for my daughter’s grade 6 grad potluck the same week. My family of five plus their friends devoured these in one day. This recipes made 21 muffins for me. So good! Thank you for sharing this gem.
Trudy Cooper says
These are delicious! My family loved them. I only baked mine for 20 minutes though.
Debbie says
Hi Rachel…I haven’t tried his recipe yet, but loved Jordan Marsh blueberry muffins rowing up. I’ve made your Texas Sheet pan cake (but in a 9×13) which everyone loves, and your peach crisp which is also delicious. My question … do you ever substitute a non-dairy milk or non-dairy butter in your recipes and if so, what have you used? Thank you!
Rachel Farnsworth says
I don’t, but most are made to substitute easily and include instructions for doing so.
Brenda Summers says
These are the best I’ve ever made. They are full of blueberries! I’ve made them three times now and will make them again real soon! I love your videos!
Linda says
First bite and I’m in love! Five stars for sure. Thanks, Rachel.
Naomi says
Hi Rachel I love your recipe’s and everything has been a hit. I’ve been asked to make White chocolate and raspberry muffins . Is it possible to adapt this recipe for that and what quantity of each would I need. Thank you so much.
Naomi
Rachel Farnsworth says
You could just make the batter and add white chocolate chips and raspberries. Should work!
Naomi says
Thank you Rachel
Do you think I should use equal quantities of each or more fruit than chocolate I’m not very good at adapting recipes something tends to go wrong.
Again thank you for answering and all your amazing recipes ❤❤❤
Janet says
Aloha Rachel! Well you sure do know what a Blueberry muffin is. I make them all the time, our comfort food.
I do have a question. I am originally from New England. The Blueberries years ago were BLUE. You ate
Them and your mouth teeth were blue. Today Blueberries are White inside. For most part tasteless. What
gives. How did they ruin this mouth watering delicious treat?
We get them from the lower 48 and all are the same. If we had our eyes closed would have to guess and
might get it wrong 🙁 We have switched to cranberries but do love the ole BLUEberries.
Totally enjoy your recipes.
Thank you!
Janet
Rachel Farnsworth says
Cultivated blueberries have less anthocyanins which is what gives the berries a blue color. It’s also likely you were eating a different variety of blueberries.
Shams says
Hello Rachel.
I’ve never actually made my own muffins, But I will try it to my daughter birthday. Thanks for the tips.