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Aug 23, 2005 08:23 AM

Favorite blueberry muffin recipe?

  • m

Our neighbor's refrigerator died, leaving us with a quantity of blueberries to consume in short order. After making the Gourmet Peach Blueberry cake, I will still have plenty for muffins. I have used the CI "any fruit will do" recipe, but wondered what suggestions anyone here might have. Thanks!

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  1. If you really need to get rid of those blueberries, I'd be happy to take them off your hands! I like to make blueberry corn muffins and you can just use the recipe off the Indian Mills (i think that's the cornmeal brand) bag. It's really pretty good!

    1. There are lots of recipes purporting to be THE Jordan Marsh Blueberry Muffin Recipe. This one has at least had some degree of confirmation, coming from a former baker at the now "Macy-fied" store (sans bakery, unfortunately.) In any case, it is a good recipe. Don't round off the amounts. Accuracy is the key.

      Martha and Gus's Muffins

      1 cup plus 1 tablespoon unsifted all purpose flour
      1 teaspoon salt
      1 cup plus 1 tablespoon solid shortening
      2 cups plus 2 tablespoons sugar
      5 extra large eggs
      2 cups plus 1 tablespoon unsifted all purpose flour
      1 teaspoon baking soda
      1 Tablespoon baking powder
      1 cup buttermilk
      2 teaspoons vanilla
      2 2/3 cups cake flour (Soft-as-Silk)
      2 pints blueberries or 4 cups other fruit.
      2 egg whites, beaten with 1 tablespoon water until frothy
      additional sugar

      Preheat oven to 400?. Cream first all purpose flour with salt, shortening,
      and sugar. Add eggs all at once and beat 3 minutes with electric mixer.
      Add remaining remaining all purpose flour, baking soda and baking powder.
      Beat again. Blend in buttermilk and vanilla. Add cake flour and beat until
      mixed. Batter will be very stiff. Fold in fruit of choice, dividing batter
      if you want to make several kinds. Grease muffin tins well and fill 3/4
      full. Brush egg white mixture over tops with brush or your fingertips.
      Sprinkle generously with sugar. Bake 20-25 minutes until golden. Let cool in tins for 10 minutes, then remove to racks to finish cooling. Batter may be stored 3 days before baking. I usually add the fruit just before baking, however.

      7 Replies
      1. re: RSHdiva

        FYI for folks not from New England: Jordan Marsh (aka Jah(r)duhn Mah(r)sh), the late venerable department store, was fabled for its blueberry muffins, and Yankees like to think we know from blueberries, as it were.

        1. re: Karl S.

          I was wondering . . . thanks for the clarification.

          We were briefly enslaved this weekend, picking blueberries. It was like the biblical loaves and fishes, those blueberries just don't stop ripening.... Anyway, the best baking afterwards had a little lemon zest in the a giant muffin one day and pancakes another.

          1. re: pitu

            You are so right! I worked in a muffin shop for a year as a batter maker; while I took an oath never to reveal the recipes, I can say what sets apart a good blueberry muffin from a great one is the addition of lemon.

        2. re: RSHdiva

          Thanks for the recipe!
          Just a quick question... is this recipe for one standard muffin tin, or for a jumbo-sized muffine tin?


          1. re: RSHdiva

            Thank you so much for sharing this recipe with us! I tried it yesterday with a couple very small modifications (I had no buttermilk, so I used regular milk, and I added the zest of two lemons), and it turned out BRILLIANTLY - much better than any commercial muffins I've eaten! They were big, tender, and slightly cake-like, which is exactly how I always wanted my homemade muffins to turn out but was never able to accomplish before.

            1. re: RSHdiva

              How many muffins does it make? It seems like it would make more than the standard 2 dozen

              1. re: peachblossom

                I made half a recipe and filled regular sized muffin cups to slightly overfull (the batter is VERY thick, like a paste, so this is possible). They baked up beautifully to have huge, lovely caps, and I ended up with nine large muffins.

            2. I have made these, and they are indeed delicious.


              1. CIs blueberry buckle is amazingly good and will use quite a few berries (I think 4 cups!).

                Also Bakers Companion by King Arthur has my favorite b muffin recipe. It is supposed to be like the Jordan Marsh recipe, but it seems you already have one of those below!

                1 Reply
                1. re: Becca Porter

                  that is a good one!

                  i also like ci's blueberry muffin recipe from several years back; i make the the version that's dipped in melted butter then rolled in cinnamon-sugar. yum. i just made them last weekend but subbed blackberries for the blueberries, and they came out equally good.

                2. I have to put my vote in for Martha Stewart's Blueberry Muffins. Absolutely the best I've ever made. I love BB Muffins, these are just over the top