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 1/2 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 1/4 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.
Recipe
My Favorite Blueberry Muffin Recipe
Ingredients
- 2 cups all-purpose flour – 270 grams or bread flour
- 2 teaspoons baking powder – 10 ml
- 1/2 teaspoon salt – 2 ml
- 8 tablespoons unsalted butter softened 114 grams
- 1 1/4 cups granulated sugar – 240 grams
- 2 large eggs
- 1 teaspoon vanilla extract – 5 ml
- 1/2 cup plain yogurt – 110 grams or use 1/4 each buttermilk and sour cream
- 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
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
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
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
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
I just finished making these muffins and I’m not impressed. They seem too light and lacking in any distinctive taste.
Marlisa
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
I made these today, Tuesday, July 14. They baked in a few minutes less than stated time. Super moist. Will make again.
Katherine
These turned out great with sour cream (light). I also added lemon zest. Thanks for the recipe!
Rachell
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
Hmmmm. Sour cream has a lot more fat than yogurt, but it would probably work. The muffins would just be richer.
Katherine
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
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
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)
These look soo good! I had no idea it was National blueberry day. I posted one day early 🙁
Sue
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
I just purchased fresh blueberries- I’ll be trying these real soon!
snooky doodle
these look so good. I love blueberry muffins. yumm
Michelle
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
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,
Oh darn, what timing. Go ahead and delete these two, and I’ll post something else. 🙂 I understand! Thanks, Anna.
Carol A,
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!