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.
In a medium bowl, add 2 cups flour, baking powder, and salt. Whisk to combine.
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.
Add the flour mixture to the butter mixture, folding with a spatula until just moistened. Do not over mix.
Mix blueberries with remaining 1 tablespoon flour. Remove the excess and gently fold them into the muffin mixture.
Line the muffin molds with paper liners and distribute the mixture into the cavities. Sprinkle the remaining sugar on top.
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.
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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