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Good Blueberry Muffin Recipe

Do you have a good blueberry muffin recipe? I usually end up making a blueberry bran because ones made with just white flour end up gluey and bland. I don't want to do bran again and I'm tried of trying recipes that are said to be good but aren't of random sites. Any muffin makers out there?

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    1. re: TrishUntrapped

      I was mid move when this was published so thanks! The only recipe for these I ever saw was too big a production for me but this would work. Full disclosure, husband's Mom worked at Jordan Marsh for years so these muffins have sacred cow status at our house. All others pale in comparison.

      1. re: Berheenia

        It's funny how something like a blueberry muffin can attain such cult status... and yet here we are. Enjoy!

      2. re: TrishUntrapped

        I don't know the legend, but that recipe screams tasty. :)

        1. re: mcsheridan

          Jordan Marsh was a large Boston store, along the lines of Macy's, that also served up some great blueberry muffins. While the store has since closed, I believe there are some bakeries/shops in Massachusetts that still make/sell the muffins(?)

          I'm in Connecticut now so haven't kept up on this.

          1. re: mcsheridan

            The "The best blueberry muffins" in Muffins: Sixty Sweet And Savory Recipes... From Old Favorites To New by Elizabeth Alston" is also very close to this... slightly less sugar, and you mash some of the berries. They are good, but I find they are a bit sweet / rich for breakfast.

          2. re: TrishUntrapped

            While that recipe looks tasty it's not the Jordan Marsh recipe. My mom had it, I'll try to find the original. One thing that stands out is in the Jordan Marsh recipe you smashed up some of the berries and mix them into the batter.

            1. re: Jpan99

              This isn't the original Jordan Marsh recipe, it's Nick Malgieri's take on it. There have been MANY recipes out there claiming to be the original. I also have one from my mom, which is really good too.

            2. re: TrishUntrapped

              I was hoping someone would have posted the JM muffin recipe. :-)

              1. re: TrishUntrapped

                I tried this recipe this morning. Very tasty muffin. Sweeter and more cake-like than I normally make. I didn't overfill the pan and got 15 big muffins. It is 2:42 and we have 3 left. Hum.

                I did add 1/2 tsp. of baking soda because of the buttermilk and sprinkled with cinnamon sugar. Next time I'll cut down on the sugar a bit and add another 1/2 cup of berries.

                1. re: JudiAU

                  Good tip about the baking soda Judi! When I told my mom about this thread she was kind enough to send me her recipe, and it uses regular milk and baking powder. For the purists out there, use coarse type sugar for the tops. There are so many "authentic" versions of this muffin... ;-)

                  (My mom's) Jordan Marsh Blueberry Muffins

                  1/2 c. (one stick) butter (softened)
                  2 c. all purpose flour
                  1 c. sugar
                  2 large eggs
                  1/2 c. milk
                  2 tsp. baking powder
                  1/2 tsp. salt
                  2 c. blueberries
                  1 tsp. vanilla extract
                  2 tbsp. sugar for top of muffins

                  1. Mix and sift all dry ingredients, set aside.
                  2. In mixer, at low speed, cream butter and sugar; add eggs, one at a time.
                  3. Alternate adding the dry ingredients with the milk. Do NOT overmix. Take off the mixer and do by hand if possible.
                  4. Mash 1/2 cup blueberries, add, stir by hand. Add the rest of the whole berries and stir by hand. Add vanilla. Pour into 12-cup muffin pan lined with paper muffin cups (make sure to grease the top of the muffin pan because these muffins can ooze over). Sprinkle sugar on top.
                  5. Bake at 350 degrees for 30 minutes. Cool in pan. Makes 12. (Can make more if you make them smaller.)

                  1. re: TrishUntrapped

                    That's pretty close to the one my mom wrote down over 40 years ago! The differences: 1 1/4 cups sugar mixed with the butter; 2 1/2 cups blueberries with the 1/2 cup getting mashed then adding 2 more cups and no vanilla in hers. Also baked at 375 (it looks like it originally said 350 but she changed it! But it also says let cool in pan 30 minutes. I'm always so impatient I can't wait that long but I think these fall apart if you remove them hot.

                    Of course now that it's blueberry season and I'm drooling over this recipe I'm going to have to make them!

                1. Ina garten's are very good, i think the buttermilk makes a big difference. This recipe does make a lot but they also freeze really well
                  http://www.barefootcontessa.com/recip...

                  1. There is a nice buttery recipe by Tasha Tudor. Robbie's Blueberry Muffins.

                    1. You are going to get more recipes than you could try.

                      I like the ATK version.

                      http://www.madeinmykitchen.com/2012/0...

                      4 Replies
                      1. re: John E.

                        These are my favorite; easier if you add some batter, then the cooked blueberries, then, rest of batter.

                        1. re: walker

                          Now that is a GREAT suggestion! I made them this weekend, and have one on my desk right now. I like that suggestion a lot. I still have some buttermilk left over, so I think another batch might be in the works for this weekend.

                        2. re: John E.

                          Interesting. I wonder if she got ATK's permission to use their video and their recipe, even though it was modified, when another blogger was chewed up and spit out by them for doing the same thing.

                          1. re: LindaWhit

                            Many years ago, on a couple of occasions, I subscribed to the ATK and CC magazines. I did not renew them. They continued to send me sample issues at least a couple times a year.

                            I alao used to copy and paste most of their recipes off their websites because I liked many of their recipes. I haven't done that on a regular basis for many years, now I do it only when I happen to catch their PBS show and see a recipe I wish to try.

                            It seems they are quite aggressive in their marketing and protecting their brand. None of it has really affected me. (I also am not bothered by CK's television persona.)