The best blueberry muffins recipe I know of! I've been baking these since 1981 and they still taste as good now as they did way back then! Moist and cakey, these easy blueberry muffins are the perfect way to begin your day!
I love muffins and really don't make them often enough.
I often think that I will have plenty to freeze and take out at a moments notice but alas-they always get eaten!
My favorite fall muffin is this brown sugar pumpkin with streusel, and my favorite winter muffin is cranberry orange, but I must say an old fashioned blueberry muffin is my anytime muffin!
Reminiscing, I remember my mother-in-law making Jiffy blueberry muffins quite often when we visited. They were good-but not like these luscious blueberry cake muffins.
Wanting to please Manservant I remember I looked up a recipe for blueberry muffins early in our marriage.
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Where I Found This Muffin Recipe
This recipe showed up in a Kankakee Junior League cookbook from 1981 and I've been baking it ever since.
What's funny is that the NYT just published a blueberry muffin recipe for Jordan Marsh's blueberry muffins.
Apparently that was a department store in Boston and these muffins were quite popular there.
Turns out my recipe and their's is almost the exact same one!
I promise you will love them.
And hey! July 11 is National Blueberry Muffin Day!
Questions About Muffins
Cake muffins should have light, tender soft crumbs. They are fluffy due to the creaming of the butter and sugar. The flour mixture is gently folded into the creamed butter and sugar to create a really great muffin similar in texture to a cake.
Do not overmix unless you want dense, rubbery muffins. Just stir in the blueberries and don't worry if there are some streaks in the batter. Also don't worry about the berries sinking to the bottom. This is a very thick batter which helps hold the berries in place!
I recommend letting the muffins cool for 5 minutes and then remove them from the tin to a wire rack. Letting them cool in the tin helps create steam which can give the muffins gummy edges. After they have cooled and the tin has also, you can put them back to store them. I never fully cover the muffins-even overnight. Just lightly drape them with a sheet of foil and they should be fine. If it is very humid where you live, you may want to place them on a tray lined with a paper towel and then place another paper towel on top to absorb any extra moisture.
Ingredients For Blueberry Muffins
Regular all-purpose flour is standard. I generally bake with unbleached.
Fresh baking powder-make sure it is!
Salt is always needed in baking, even if you use salted butter.
I generally bake with unsalted butter but some bakers prefer the salted variety.
Sugar. I have never tried this blueberry muffin recipe with brown sugar, but I'm guessing a little bit wouldn't hurt.
Eggs. Use large eggs at room temperature. They mix more easily into the creamed mixture.
Vanilla extract for extra flavor and milk.
Milk. Often, I don't have whole milk so I just use 2%.
With fresh blueberries everywhere, I have only tried this muffin recipe with fresh blueberries. If you use frozen, be sure they are dried well.
Sprinkle the tops with extra sugar or leave them plain and when cool sprinkle with powdered sugar. OR top with the lavender glaze. But truly-they are great just naked!
Best Way To Eat Blueberry Muffins
Some folks might say with butter. Others might say with blueberry jam.
Perhaps with coffee or tea or a glass of milk. Or one could pretend it is cake and have it with a scoop of vanilla ice cream.
But I'll tell you the best way. The best way to eat the best blueberry muffins is with friends. Or family or both.
Or perhaps with a husband who just overcame an 8.5 hour surgery.
And even though he can only have a bite I wanted to make it the best bite ever.
Here's to best bites and good old fashioned recipes and blueberry muffins!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Best Blueberry Muffins
- Prep Time: 20 Minutes
- Cook Time: 20-30 Minutes
- Total Time: 0 hours
- Yield: 12 1x
- Category: Breakfast/Brunch
- Cuisine: American
Description
These muffins are often attributed to the Jordan Marsh department store which was located in Boston. I found this recipe in an old Junior League cookbook from Kankakee, Illinois titled Posh Pantry, published in 1981, the year I got married! That's how long I've been making this moist blueberry muffin recipe!
Ingredients
½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar for sprinkling on top
Instructions
Preheat the oven to 375.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush ½ cup blueberries with a fork, and mix into the batter. (This step is optional. I generally just fold in the whole fresh berries.) Fold in the remaining whole berries.
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 if not glazing, and bake at 375 degrees for about 25-30 minutes or until a toothpick inserted into center of muffin comes out clean and the edges of the muffin are golden. Remove muffins from tin and cool at least 30 minutes.
Store, uncovered, or the muffins will be too moist the second day.
Notes
In Denver I use 1.5 teaspoons of baking powder.
I usually leave these muffins plain or sprinkle them with sugar. However if you want to glaze them-I used a lavender glaze that consisted of 1 cup powdered sugar, 1 T melted butter, 1 T lavender syrup and 1 T lemon juice.
A darker muffin tin will bake faster than a lighter color.
More Blueberry Recipes You May Enjoy
Healthy Oatmeal Blueberry Muffins
Blueberry Cornbread Bread Pudding
Purple Kale Salad with Blueberry Lime Vinaigrette
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