Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at degrees for about minutes. Remove muffins from tin and cool at least 30 minutes.

Store, uncovered, or the muffins will be too moist the second day, if they last that long. Log in or sign up to rate this recipe. Log in or sign up to mark this recipe as cooked. Toss the berries in flour before adding, to keep them from sinking to the base of the muffin.

salt, and he includes 1 tsp. vanilla as well. I don't know why the recipe above makes the salt optional. Salt is used in cooking as a flavor enhancer, and if it is left out of baked goods, the final product will not taste right.

I would recommend adding a teaspoon of cinnamon and, MOST important, a tablespoon of lemon zest thanks to Mark Bittman. Also I would use much less sugar -- I find that half a cup is enough, or three-quarters tops.

I made a half batch ~8 muffins and they were gone within six hours. I live alone. Despite my substitution of GF flour and a few mistakes, these are hands down the best blueberry muffins I've ever made.

I make these regularly at the inn where I am the cook. Some adjustments that really work some echo others here : european butter, buttermilk instead of milk, reduce sugar to taste, add one teaspoon vanilla, sometimes i add lemon zest , wild maine frozen blueberries instead of fresh, and sprinkle with brown or turbinado sugar before baking.

Foolproof recipe. From Sam Sifton on the site newsletter: to help keep your blueberries from sinking to the bottom, "John Pupek, [Jordon Marsh's] head baker, long retired, told WCVB's Maria Stephanos to toss the berries in flour before adding them to the batter. The coating helps suspend them better during cooking so you don't get as much sinkage.

To create muffins that rival the originals, cover the tops with a full teaspoon or more of sugar before baking. This produces the crispy tops that some of us remember from Jordan's. How bizarre to see this today since I just used the original Jordan Marsh recipe to make 4 jumbo-sized mega muffins yesterday.

The differences? For mega-muffins, baked at for 40 minutes. They're outstanding! take the flour to toss the blueberries from the 2 cups so as not to add extra flour to the recipe and leaden the final product. re "optional" salt, i think it's because many home bakers use salted butter and therefore, the extra salt isn't necessary.

I almost wept with joy when a friend walked into my house and said, "I baked blueberry muffins--the Jordan Marsh recipe. I don't know what this nonsense about Ritz-Carlton muffins is all about.

Never heard of those. Tea at the Ritz. Muffins from Jordan Marsh. Everyone knows that. i made this recipe twice. once as written with wild organic blueberries and the second time i omitted the vanilla and added grated lemon peel from a medium lemon. the addition of lemon peel brought the recipe to life.

it is so simple to make and this has become my go to blueberry recipe. Like most others I made these and love the way they turned out! Unfortunately I didn't read the notes about making sure the unmashed berries be bone dry and coating them in flour, but they still turned out OK.

One note I want to include for anyone who isn't a seasoned baker because I just learned this in the last couple of years is that in order to get the butter and sugar "light" you really need to beat it for 10 minutes. We used to take the Red Line from Fields Corner to downtown Boston where we'd buy our plaid school uniforms at Gilchrist's.

Got a box of Jordan Marsh muffins to eat on the train home. One time my mother noticed some blood on one of the muffins and we never got them again. Thanks for this recipe. I'm making them today in California. This recipe is amazing, so easy to make!

A family favorite! My muffins came out a creepy shade of blue. Only use frozen blueberries if you want a halloween zombie shade of muffin. Add some lemon zest and top the muffins with a small sprinkle of large granulated sugar prior to putting in the oven. Makes excellent muffin tops as well.

Substitued oatly oat milk and miyokos vegan unsalted butter to make these muffins dairy-free--turned out great! I used buttermilk because it was all I had on hand and it was fabulous. These were absolutely the best blueberry muffins ever. I even substituted almond milk, coconut sugar and swapped half the flour for almond flour.

As a special bonus, I baked some of the batter in doughnut molds so my kid thinks he's eating blueberry doughnuts. He also approves. Was still sweet. Used half gf flour and half almond flour. this was incredible! i split the sugar measurement in half and did have white sugar and half light brown sugar!

Total Time 40 minutes, plus at least 30 minutes' cooling Prep Time 10 minutes Cook Time 30 minutes. Save Log in or sign up to save this recipe. As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. My secret for the best homemade blueberry muffins is to use baking powder and oil in the muffin batter.

Your muffins will be tender, light, and fluffy. Baking powder makes muffins light and airy in the middle. A neutral oil like avocado, safflower, or vegetable oil keeps our muffins moist in the middle without weighing them down. This blueberry muffins recipe is our most popular muffin recipe!

For another spin on these muffins, try our lemon blueberry muffins or see this list of must-try muffin recipes! Use fresh or frozen blueberries. When using frozen blueberries, just like when making blueberry pancakes , add them when frozen. We use whole wheat flour when making these healthier muffins with banana and blueberries.

For gluten-free muffins, substitute your favorite gluten-free all-purpose flour blend. Keep in mind that changing the flour from all-purpose will affect the texture of the muffins slightly. Granulated sugar guarantees flavorful and tender muffins.

You can swap for other sugars brown sugar or coconut sugar, for example , but the texture of the muffin will change slightly. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top.

Oil is the key to moist blueberry muffins. I usually use butter when baking since I love the flavor, but after testing these muffins with both oil and butter, we found that the oil made more tender muffins. Milk or non-dairy milk work like a charm. If you are dairy-free, try homemade oat milk , unsweetened almond milk, or coconut milk.

Egg provides structure and stability to the muffins. We use one egg. If you do not eat eggs, you can try using a flax egg instead. For egg-free and dairy-free muffins, try these vegan blueberry muffins. Baking powder keeps our muffins light and airy.

It is our go-to leavener for these muffins and our popular pancakes recipe. For the best results, use double-acting, baking powder. If you are sensitive to the flavor of baking powder, use aluminum-free. Use fresh new baking powder for the best results. The USDA recommends keeping opened packages of baking powder at room temperature for 3 months.

We bake muffins at °F °C. A higher oven temperature maximizes rise and quickly activates the baking powder in our muffin batter. A hot oven promotes browning, guaranteeing pretty golden-brown muffin tops! Bake large and standard muffins for 15 to 20 minutes.

You can tell when muffins are ready to come out of the oven when the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. The baking time for standard and big-topped muffins are similar, 15 to 20 minutes.

Big-topped muffins may take an extra minute or two. Mini muffins bake for less time, 9 to 12 minutes. If your muffin tin is not non-stick, we recommend using paper liners and lightly greasing or spraying the top of the pan with cooking oil for easy removal.

Store muffins at room temperature for up to 3 days. Place the baked and cooled muffins into a paper towel-lined airtight container for the best results. The paper towel will absorb excess moisture, hopefully preventing the muffins from turning soggy. Since it dries them out, we do not recommend storing muffins in the fridge for an extended period.

Store muffins in the freezer for up to 3 months. After cooling to room temperature, place them into freezer bags or a freezer-safe airtight container for the best results. Thaw overnight in the fridge or reheat from frozen in an oven preheated to ° F ° C for 5 to 8 minutes.

This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins, or 20 to 22 mini muffins see our note below about baking time for mini muffins. To do it, stir the flour in its container to aerate it, and then use a spoon to fill your measuring cup with flour, mounding it slightly over the top.

Finally, use a knife to remove excess flour, leveling the top of the cup. Watch me do this in our video! This method guarantees you are using the right amount of flour.

For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking.

High-quality nonstick pans may not require this. Add vanilla and whisk to combine. Do not over mix. The muffin batter will be quite thick — see note below for more details. Fold in the blueberries. If making big-topped muffins, the batter will come to the tops of the paper liners.

Sprinkle a little sugar on top of each muffin. Transfer to a cooling rack. To freeze, wrap them tightly in aluminum foil or place them in freezer bags.

Freeze for up to 3 months. Fantastic recipe. Made it gluten free and with gluten free flour and and made 8 standard size muffins. It is great to make gluten free muffins that rise so well. thank you. So glad you enjoyed the recipe! I love hearing about successful gluten-free adaptations.

Reply Laura February 2, , pm Love how simple and yummy this recipe is! I have made these with many variations and they come out great every time. This is my go to muffin recipe for breakfast for my kids, they are always a hit.

I most recently used chopped up cherries instead of blueberries and some chocolate chips. So good. My husband also loved them.

Thank you 🙂. They melt in your mouth! I usually make them with Swerve sugar replacement and they come out perfect. Oh and sooo easy! Thanks for sharing this amazing recipe!

They were even better the second day! Reply Eta R. January 10, , pm I have made this reciepe several times.

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Easy Blueberry Muffins. Submitted by SKEHLER. Trending Videos. Add Photo Prep Time:. Jump to Nutrition Facts. Directions Preheat the oven to degrees F degrees C.

I Made It Print. Nutrition Facts per serving Calories 7g Fat 26g Carbs 3g Protein. Add Your Photo. Photos of Easy Blueberry Muffins 01 of Photo by Kristi Fojtik. This produces the crispy tops that some of us remember from Jordan's. How bizarre to see this today since I just used the original Jordan Marsh recipe to make 4 jumbo-sized mega muffins yesterday.

The differences? For mega-muffins, baked at for 40 minutes. They're outstanding! take the flour to toss the blueberries from the 2 cups so as not to add extra flour to the recipe and leaden the final product.

re "optional" salt, i think it's because many home bakers use salted butter and therefore, the extra salt isn't necessary. I almost wept with joy when a friend walked into my house and said, "I baked blueberry muffins--the Jordan Marsh recipe.

I don't know what this nonsense about Ritz-Carlton muffins is all about. Never heard of those. Tea at the Ritz. Muffins from Jordan Marsh. Everyone knows that. i made this recipe twice. once as written with wild organic blueberries and the second time i omitted the vanilla and added grated lemon peel from a medium lemon.

the addition of lemon peel brought the recipe to life. it is so simple to make and this has become my go to blueberry recipe. Like most others I made these and love the way they turned out! Unfortunately I didn't read the notes about making sure the unmashed berries be bone dry and coating them in flour, but they still turned out OK.

One note I want to include for anyone who isn't a seasoned baker because I just learned this in the last couple of years is that in order to get the butter and sugar "light" you really need to beat it for 10 minutes.

We used to take the Red Line from Fields Corner to downtown Boston where we'd buy our plaid school uniforms at Gilchrist's.

Got a box of Jordan Marsh muffins to eat on the train home. One time my mother noticed some blood on one of the muffins and we never got them again.

Thanks for this recipe. I'm making them today in California. This recipe is amazing, so easy to make! A family favorite! My muffins came out a creepy shade of blue. Only use frozen blueberries if you want a halloween zombie shade of muffin. Add some lemon zest and top the muffins with a small sprinkle of large granulated sugar prior to putting in the oven.

Makes excellent muffin tops as well. Substitued oatly oat milk and miyokos vegan unsalted butter to make these muffins dairy-free--turned out great! I used buttermilk because it was all I had on hand and it was fabulous. These were absolutely the best blueberry muffins ever. I even substituted almond milk, coconut sugar and swapped half the flour for almond flour.

As a special bonus, I baked some of the batter in doughnut molds so my kid thinks he's eating blueberry doughnuts. He also approves. Was still sweet. Used half gf flour and half almond flour.

this was incredible! i split the sugar measurement in half and did have white sugar and half light brown sugar! Total Time 40 minutes, plus at least 30 minutes' cooling Prep Time 10 minutes Cook Time 30 minutes. Save Log in or sign up to save this recipe. As a subscriber, you have 10 gift recipes to give each month.

Leaving hot muffins in the pan creates steam that will toughen the muffins as they sit. Store leftovers for a couple of days at room temperature in an airtight container, or freeze for up to 1 month. You can use any kind of fresh berry, dried fruit, diced peaches, bananas, or nectarines in this recipe.

View our privacy policy. Facebook TikTok Instagram Threads Pinterest LinkedIn YouTube. Save Recipe. Bake Mode. Preheat the oven to °F. Line a muffin pan with papers, and grease the papers. Add the vanilla and sour cream or yogurt, and mix until incorporated.

Tips from our Bakers If you're using frozen berries, mix them into the batter while still frozen. They'll turn the batter a streaky blue color. They'll also increase the baking time by as much as 5 minutes. To make handling baked muffins easier, use a potholder to tilt the hot pan at a 45° angle.

The muffins will tilt enough that you can lift them out of the cups easily.