Jordan Marsh’s Blueberry Muffins

Updated: Feb. 3, 2025

Preparation Overview

• Total Time: 1 hour 10 minutes (10 minutes prep + 30 minutes baking + 30 minutes cooling)

• Prep Time: 10 minutes

• Cook Time: 30–35 minutes

• Cooling Time: At least 30 minutes

Ingredients

• 1/2 cup (1 stick) softened butter (at room temperature, 65–70°F / 18–21°C)

• 1 cup granulated sugar (adjust to 1/2 cup for less sweetness, per pro tips)

• 2 large eggs (room temperature)

• 1 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• 1/2 teaspoon fine sea salt (essential for flavor balance)

• 2 teaspoons double-acting baking powder

• 1/2 cup whole milk (room temperature)

• 2 cups fresh blueberries (washed, drained, and picked over)

• 3 tablespoons granulated sugar (for sprinkling on tops)

Detailed Preparation Steps

Step 1: Preheat & Prep Equipment

Preheat the oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper or silicone liners, leaving 1/2 inch of space at the top for batter expansion.

Step 2: Cream Butter & Sugar

In a large mixing bowl, combine the softened butter and sugar. Beat with an electric mixer on medium speed for 2–3 minutes until light, fluffy, and pale in color. This step traps air, ensuring a tender crumb.

Step 3: Incorporate Eggs & Vanilla

Add the eggs one at a time, beating on medium speed for 30 seconds after each addition to prevent curdling. Scrape down the bowl sides as needed. Finally, stir in the vanilla extract until fully combined.

Step 4: Combine Dry & Wet Ingredients

In a separate bowl, sift the flour, salt, and baking powder together to remove lumps and introduce air. Alternate adding the dry mixture and milk to the batter: start with 1/3 of the dry mix, add 1/2 of the milk, repeat until all ingredients are incorporated. Mix only until just combined (overmixing leads to dense muffins).

Step 5: Prepare & Fold Blueberries

• Rinse 2 cups of blueberries, drain, and pick over to remove stems/bruises.

• Critical Prep: Toss 1/2 cup of blueberries with 1–2 tablespoons of flour to coat lightly. This prevents sinking.

• Crush the remaining 1 1/2 cups of blueberries with a fork until partially broken (releasing juices).

• Gently fold the crushed blueberries into the batter first, then add the floured blueberries to distribute evenly.

Step 6: Fill & Bake

Fill each liner 2/3 full with batter. Sprinkle 1/4 teaspoon of the 3 tablespoons sugar on each muffin top for a golden crust. Bake at 375°F (190°C) for 30–35 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs (not wet batter).

Step 7: Cool & Store

Remove muffins from the tin and cool on a wire rack for 5 minutes to set structure, then cool completely for 30 minutes before serving. For optimal texture, store uncovered at room temperature for 2 days; refrigerate for up to 7 days or freeze for 3 months.

Professional Pro Tips

• Flavor Enhancements: Add 1 teaspoon ground cinnamon and 1 tablespoon lemon zest (zest of 1 medium lemon) to the dry mix for complexity.

• Sugar Adjustment: Reduce sugar to 1/2 cup (from 1 cup) for balanced sweetness; 3/4 cup is acceptable but not recommended.

• Baking Calibration: Ovens vary—if muffins are dry, extend baking by 5–10 minutes or lower temperature to 350°F (175°C).

• Texture Mastery: The "crusty top, moist interior" is achieved by underbaking slightly (30–35 minutes) while ensuring the top is golden.

User Variations & Feedback

• Winter Twist: Replace blueberries with chopped fresh cranberries and kumquats for tart, citrusy notes.

• Timing Fix: "I cooked for 42 minutes in my oven to get the tops perfect"—adjust based on oven calibration.

• Original Recipe Note: The original John Pupek recipe uses 1 cup sugar, 1/4 tsp salt, and 1 tsp vanilla. The salt is critical for flavor balance.

Enjoy these classic, moist, and golden-blueberry-topped muffins—perfect for breakfast or a sweet snack!