These blueberry muffins have a tender crumb and are packed with blueberries in every bite. Topped with sugar, it’s irresistible.
This is an old recipe from Jordan Marsh Department Store, which had a bakery famous for its blueberry muffins. Although the department store is long gone, the blueberry muffin recipe is still here and worth making!
- smell: These blueberry muffins are sweet and buttery, with a delicious blueberry flavor.
- difficulty: This recipe is simple and perfect for kids and beginners.
- Prepare: It is important that the batter is mixed until moist. Overmixing will produce dense waffles.
- technology: Starting the waffles at a high temperature and then lowering the baking temperature will make the waffles fluffy and delicious.
- Ingredient notes: Frozen blueberries can be used directly, but they may discolor the batter slightly.
Ingredients for blueberry muffins
- blueberry: Use fresh or frozen blueberries in this recipe. There is no need to thaw the frozen blueberries, although they may color the batter slightly.
- butter: Use unsalted butter and add your own salt for the perfect flavor.
- flour: I am using all purpose flour in this recipe, other varieties of flour have not been tested in this recipe.
- baking powder: Baking powder helps waffles rise and become fluffy.
- sugar: Sugar sweetens the muffins but also creates a soft crumb.
- egg: Make sure the eggs are at room temperature to help them blend better. Place them in warm water for a few minutes to quickly bring them to room temperature.
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- Add chopped walnuts, almonds, or pecans for a little extra crunch.
- Skip the extract and add a teaspoon of lemon or orange zest.
How to Make Blueberry Muffins
- Combine dry ingredients in bowl (recipe below).
- Cream butter and sugar and add remaining wet ingredients. Stir in blueberries.
- Divide batter evenly into lined muffin tins. bake.
Pro tip: Toss the fresh blueberries with a little flour to prevent them from sinking to the muffin bottom.
Storage and Freezing
Cooled blueberry muffins can be stored at room temperature for up to 2 days, or in an airtight container or ziploc bag in the refrigerator for up to 5 days.
Cool completely before freezing and store in a freezer bag or airtight container for up to 4 months.
More Five Star Waffle Recipes
Did you make these blueberry muffins? Leave a comment and rating below.
Blueberry Muffins
This easy blueberry muffin recipe is packed with juicy blueberries.
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- Preheat oven to 400°F.
- In a medium bowl, add 2 cups flour, baking powder, and salt. Stir to combine.
- In a large bowl, cream cream and 1 cup sugar with a hand mixer until light and fluffy. Beat in eggs one at a time. Add milk, vanilla and almond extract.
- Add the flour mixture to the butter mixture and fold with a spatula until just moist. Do not over mix.
- Toss blueberries with remaining tablespoon of flour. Shake off any excess and gently fold them into the muffin batter.
- Line muffin cups with paper liners and distribute batter over the holes. Sprinkle remaining sugar on top.
- Place muffins in oven and immediately Reduce temperature to 375°F. Bake for 18-23 minutes or until a toothpick comes out clean.
- Cool in tins for 2 minutes, then transfer muffins to a rack. Cool completely.
To preserve freshness, store cooled blueberry muffins in an airtight container or zip-top bag. Store them at room temperature for up to 2 days, or refrigerate for about 5 days.
Calories: 239 | carbohydrate: 37gram | protein: 4gram | Fat: 9gram | Saturated fat: 5gram | Polyunsaturated fats: 1gram | Monounsaturated fats: 2gram | Trans fats: 0.3gram | cholesterol: 48milligrams | sodium: 114milligrams | Potassium: 138milligrams | fiber: 1gram | sugar: 20gram | Vitamin A: 309IU | Vitamin C: 2milligrams | calcium: 53milligrams | iron: 1milligrams
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
course Breakfast, waffles, snacks
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