These blueberry muffins have a tender crumb and are packed with blueberries in every bite. Seasoned with a sprinkling of sugar, it’s impossible to resist.
This is an old recipe from the Jordan Marsh department store, which had a bakery famous for its blueberry muffins. Even though the department store is long gone, the blueberry muffin recipe is still here and worth making!
- Taste: 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 is important that the batter is mixed until moistened. Overmixing results in dense muffins.
- Technique: Starting the muffins at a high temperature and reducing the temperature for baking makes them nice and fluffy.
- Note on ingredients: Frozen blueberries can also be used frozen, but they may discolor the batter slightly.
Ingredients for Blueberry Muffins
- Blueberries: Use fresh or frozen blueberries in this recipe. It is not necessary to thaw frozen blueberries, although they may color the batter slightly.
- Butter: Use unsalted butter and add your own salt for perfect flavor.
- Flour: In this recipe I use 00 flour, other varieties of flour were not tested in this recipe.
- Baking powder: Yeast helps muffins rise and become fluffy.
- Sugar: Sugar sweetens muffins, but also creates a tender crumb.
- Egg: Make sure 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 the dry ingredients in a bowl (recipe below).
- Beat butter and sugar and add remaining wet ingredients. Stir in the blueberries.
- Divide the batter evenly into the lined muffin tin. Baking.
Pro Tip: Mix the fresh blueberries with a little flour to prevent them from sinking to the bottom of the muffins.
Storage and freezing
Cooled blueberry muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days in an airtight container or zip-top bag.
Cool completely before freezing and store 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
This easy blueberry muffin recipe is full of juicy blueberries.
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Preheat oven to 400°F.
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In a medium bowl, add 2 cups flour, baking powder, and salt. Whisk to combine.
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In a large bowl, cream the butter and 1 cup sugar with a hand mixer until fluffy. Beat the eggs one at a time. Stir in the milk, vanilla and almond extract.
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Add the flour mixture to the butter mixture, folding with a spatula until just moistened. Do not over mix.
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Mix blueberries with remaining 1 tablespoon flour. Remove the excess and gently fold them into the muffin mixture.
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Line the muffin molds with paper liners and distribute the mixture into the cavities. Sprinkle the remaining sugar on top.
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Put the muffins in the oven and immediately reduce temperature to 375°F. Bake for 18 to 23 minutes or until a toothpick comes out clean.
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Leave to cool in the tin for 2 minutes and then transfer the muffins to a wire rack. Cool completely.
To maintain freshness, store cooled blueberry muffins in an airtight container or zip-top bag. Store them at room temperature for up to 2 days or store them in the refrigerator for about 5 days.
Calories: 239 | Carbohydrates: 37G | Protein: 4G | Fat: 9G | Saturated fat: 5G | Polyunsaturated fats: 1G | Monounsaturated fats: 2G | Trans fats: 0.3G | Cholesterol: 48mg | Sodium: 114mg | Potassium: 138mg | Fiber: 1G | Sugar: 20G | Vitamin A: 309UI | Vitamin C: 2mg | Soccer: 53mg | Iron: 1mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, muffins, snack
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