I used to call this my favorite blueberry muffin recipe, but since posting it I've tried so many other blueberry muffins I'll say it's now among my favorites. Also known as Jordan Marsh Blueberry Muffins, it's adapted from Nick Malgieri's book How to Bake, where he attributes it to Marian Burros. The recipe has also been published in several major newspapers, so it could very well be your mom or grandma's recipe as well. Or sort of. People change muffin recipes so much that they hardly ever come out the same.
Maybe one reason people love the recipe is because it's sweet and a real kid pleaser. When my daughter was little, this is the only muffin recipe she really liked.
The muffins are more cupcake-like in that they are made by creaming the butter and sugar rather than adding wet ingredients to dry. Some people insist they are really cupcakes. I think they are more like muffins because they have a heavier muffin-like texture, especially if you substitute bread flour for the all-purpose. That's another little change I like to make.
Changes to the Jordan Marsh Blueberry Muffins
And that's probably another reason why this is among my favorite blueberry muffin recipes -- it's so adaptable to changes. The original version calls for ½ cup of milk, while the version in How to Bake uses yogurt. Over the years I've used buttermilk, sour cream or a combination of the the two. The amount of sugar can be reduced as well. I haven't yet tested it with less than 1 ¼ cup of sugar, but some people use 1 cup and I've seen reviews from people who use even less. Now that I'm getting old and finding everything too sweet, I may try cutting the sugar a bit next time.
The Original Jordan Marsh Blueberry Muffins
This recipe is called My Favorite Blueberry Muffins because it was a favorite for a long time. As mentioned, it's from How to Bake where Nick Malgieri credits Marian Burros, and both authors have made changes to the original recipe from Jordan Marsh. If you want the original recipe, here's a news broadcast you might like. The then-pastry chef, John Pupek gives 5 secrets of the original Jordan Marsh recipe. I'll have to try those "secrets" as a completely different recipe because there are some substantially different steps and the muffins don't even look the same. They're blue from the mashed blueberries!
Recipe
My Favorite Blueberry Muffin Recipe
Ingredients
- 2 cups all-purpose flour or bread flour (270 grams)
- 2 teaspoons baking powder (10 ml)
- ½ teaspoon salt (2 ml)
- 8 tablespoons unsalted butter, softened (114 grams)
- 1 cup granulated sugar (can use up to 1 ¼ cups) (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract – 5 ml (5 ml)
- ½ cup milk (original) or plain yogurt (Marian Burros) (110 grams)
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375 degrees F (190 C). Line 12 muffin cups with paper liners.
- Mix the flour, baking powder and salt together and set aside.
- Cream the butter and sugar using high speed of an electric mixer. Beat in the eggs, one at a time, beating 30 seconds after each egg. Beat in the vanilla. Scrape sides of bowl and stir in the yogurt.
- Gradually add the flour mixture, stirring just until mixed, then stir in the berries.
- Bake on center rack for 27-30 minutes or until muffins are golden brown.
Kathie says
just made these and they are wonderful! Big thumbs up from my taste testers at home.
Maybe The Daily Muffin 365 in the future : )
Kathie says
Just made these and they are WONDERFUL! Big thumbs up all around from my taste testers at home. Maybe The Daily Muffin 365 in the future!
Benny Crocker says
I tried these esp. after seeing the last 2 posts - drama!
I have tried many blueberry recipes and had settled on a "corn meal/lemon/bb" recipe as our favorite. I am now pleased to say this recipe is right up there - it is exactly as you describe.
Highly recommended from a guy who knows his bleuets.
I added a maple & cinnamon glaze to half and found them almost too sweet.
Thanks Anna.
Anna says
Hi Lise,
They do have a light texture, but they should be tight crumbed and delicate like a good cake. That may be the problem! If you're expecting a muffin texture, you may not like the light cakiness. I'll have to differ with you on the taste opinion. Mine tasted fabulous. With butter, fresh blueberries and vanilla, there's plenty of flavor. Maybe you're coming down with a cold.
lise says
I just finished making these muffins and I'm not impressed. They seem too light and lacking in any distinctive taste.
Marlisa says
Just made my second batch of these-- they are addictive! I've been using vanilla yogurt instead of plain because it was what I had around. Thanks for sharing such a great recipe!
Carole Resnick says
I made these today, Tuesday, July 14. They baked in a few minutes less than stated time. Super moist. Will make again.
Katherine says
These turned out great with sour cream (light). I also added lemon zest. Thanks for the recipe!
Rachell says
Where can I get a recipe for those sausage and cheese muffins! My hubby and daughter would love them for breakfast. Going to try these as soon as I get some berries.
Anna says
Hmmmm. Sour cream has a lot more fat than yogurt, but it would probably work. The muffins would just be richer.
Katherine says
I just bought a 10 lb box of blueberries in Mighigan for $20! Needless to say... I need to start baking. Do you think you could substitute sour cream or greek style yogurt for the plain yogurt?
Anna says
Thanks for all the reviews! Love the feedback.
Martha, I was thinking lemon zest might be good, but I was out of lemons. Thanks for testing. Also, 99 cents a pint????? Wow! I don't think Austin will ever see blueberries that cheap. For us, $2.99 is a bargain.
Martha in KS says
I just made a double batch of blueberry muffins today - a day late, but fabulous! I added lemon zest & juice and it really brightens the flavors. I wanted a treat to take to some elderly relatives tomorrow, plus a few for my freezer. Blueberries are on sale here for $.99/pint. Wish I could "beam you up" a few pints. I froze 8 pints last week & will get more this week and try blueberry preserves.
Avanika (Yumsilicious Bakes) says
These look soo good! I had no idea it was National blueberry day. I posted one day early 🙁
Sue says
Hi Anna!
As soon as I saw this I knew I had enough of all of the ingredients to make a half batch. They are very good muffins! The texture is great!
Thanks!
sherri says
I just purchased fresh blueberries- I'll be trying these real soon!
snooky doodle says
these look so good. I love blueberry muffins. yumm
Michelle says
I'm still looking for the perfect blueberry muffin recipe, so I'll have to add this one to my want-to-try list! Glad to know it is your favorite!
Jane says
These sound delicious. I bet the yogurt gives it a great texture.
I had no idea it was National Blueberry Muffin Day. I made Blueberry Boy Bait this afternoon, I suppose that's close enough! 🙂
Carol A, says
Oh darn, what timing. Go ahead and delete these two, and I'll post something else. 🙂 I understand! Thanks, Anna.
Carol A, says
I'm LOLing at the "moist people", too! I just love fun typos! Please, Anna, don't change it!
The muffins look great. I am about to do my weekly (or so) muffin bake; I make a dozen blueberry-pumpkin-apple muffins and a dozen sausage-cheese for my husband. He eats one for breakfast and takes the other one to work for his break.
It's the one thing I do for him that makes me feel wifey; otherwise I'm pretty non-traditional. 🙂
Hope you're having a great weekend!