We picked a few more pounds of blueberries yesterday – just before the local organic blueberry farm closed for the season. One of our favorite uses for blueberries are these scratch-made blueberry muffins.
We started with a clone of the famous Jordan Marsh Blueberry Muffins. Jordan Marsh was a department store that Macy’s acquired decades ago. That deal sealed the fate of Jordan Marsh and the muffins they became known for.
These blueberry muffins were good, but not great. We found the recipe to be a little flat, but with a couple small tweaks this recipe is just right.
The size and sweetness of your blueberries will affect the texture and taste. First, we used Spartan blueberries. These were large, plump berries. Using the full 12 ounces of berries seemed to overwhelm the muffins.
The next time we used Bluecrop blueberries. They were still very sweet, but a bit smaller. We started out by weighing out 10 ounces of berries. It didn’t seem like enough – so we added another 2 ounces. The smaller fruit worked better. The muffins were still loaded with blueberries but kept their structure when opened.
We thought 1 tsp of sugar on the top would be too much. After backing off on the first try, we used the full amount the next time. Much better. The top was crunchy and sweet, and the sugar wasn’t overwhelming.
We hope you enjoy our blueberry muffins recipe from scratch as much as we did!
Blueberry Muffins Recipe From Scratch
Using fresh or frozen blueberries, this is our adaptation of the Jordan Marsh blueberry muffins recipe from scratch.
- 4 oz Butter (Room Temperature)
- 7 oz Sugar
- 2 Large Eggs
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Vanilla Paste (Or Extract)
- 8.5 oz All Purpose-Flour
- 0.5 C Milk
- 6 tsp Sugar
- 12 oz Blueberries (Fresh or Frozen)
Cream together butter and sugar until fluffy in the bowl of a stand-mixer (or use a hand-mixer).
Add the eggs, one at a time, until incorporated.
Mix in the baking powder, salt, and vanilla paste on low speed until incorporated.
While mixing on low speed, add 1/2 of the flour, followed by 1/2 of the milk. Repeat with second half. Mix just until combined.
Gently fold in the blueberries.
Scoop the batter into the lined muffin pan (an ice cream scoop works well).
Sprinkle 1 tsp of sugar onto the top of each muffin.
Bake for approximately 30 minutes, until most of the sugar has melted and the muffins are golden brown. They will spring back slightly when pressed on.
Cool in the muffin tin for 5-10 minutes. Then remove to a wire rack to cool. They are best when warm!