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, I discovered the recipe in Nick Malgieri’s book How to Bake, where he attributes it to Marian Burrows. The recipe’s also been published in several major newspapers, so I suppose it’s actually a lot of people’s favorite blueberry muffin recipe!
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 also more cupcake-like in that they are made by creaming the butter and sugar rather than adding wet ingredients to dry, so some people insist they are really cupcakes. Creaming aside, I still think they are more like muffins because they have a heavier muffin-like texture — especially if you substitute bread flour for the all-purpose, which I sometimes do.
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 my favorite variation which is a combination of the the latter 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.
My Favorite Blueberry Muffin Recipe
- 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
- 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.