I don't typically use other recipes on my site, but I found this one from the NY Times was too good not to bring to you. Today I bring to you Jordan Marsh's Blueberry Muffins, and if you don't make them, you'll be sorry. Truly.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making these NY Times Blueberry Muffins is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- butter, softened
- granulated sugar
- eggs, room temperature
- pure vanilla extract
- all-purpose flour
- kosher salt
- baking powder
- milk
- fresh blueberries
- lemon zest, optional (my personal adaptation)
Kitchen tools and equipment needed:
- hand mixer or stand mixer
- mixing bowls
- measuring cups and spoons
- sieve, flour sifter, or whisk
- pastry blender or fork
- lemon zester
- spatula
- large muffin or cookie scoop
- standard muffin tin with liners or (bake in cups, shown)
- baking spray
- baking sheet (optional)
- parchment paper (optional)
- wire cooling rack
- toothpick, skewer, cake tester
- kitchen timer
Did I adapt this recipe in anyway?
Do you know me at all?!! LOL
Of course, I did. But just a tiny bit!
Since I love the flavor of blueberries and lemon together, I added about 1 teaspoon of fresh lemon zest into the batter before baking.
Naturally, you don't need to do that if you'd prefer not to. But I really like the added flavor and freshness the lemon provides.
What else did I do differently from the original recipe?
Good question!
I was rather surprised that the original recipe didn't toss the fresh blueberries with a little all-purpose flour before adding them into the batter.
I did that as you'll see in the step-by-step photos. The reason for doing this is so that the flour grabs onto the berries and keeps them suspended in the batter so they don't sink to the bottom of the muffins during the baking process. It's a great little trick to have up your sleeve when baking with any sort of berries. Try it.
How many muffins will this recipe make?
It rather depends on which type of muffin size (or bake in cup) you're using.
If using a standard muffin tin, this recipe will make 12 nice size blueberry muffins.
However, should you decide to go the route of the bake-in cup liners (as I did) you'll get a yield of 10 muffins because the liners are larger and you need to fill them just a tad fuller than a standard muffin tin.
What is the bake time for this recipe?
As written in the NY Times Recipe, these muffins need to bake at 375-degrees Fahrenheit for 30-35 minutes (in a standard muffin tin).
However, if using anything larger (here I go with the bake-in cup liners again, LOL), the bake time will be slightly longer so please be aware.
Just make sure to always check by sticking a toothpick or skewer into the center of the muffins after baking and if the skewer comes out clean without any unbaked batter stuck to the pick, you're ready to take the blueberry muffins out of the oven.
Now it's time to cool them on a wire rack, slather them with butter (and maybe some honey), eat, and enjoy!!
Can these muffins be frozen?
You bet!!
Cool them completely before storing in an air-tight freezer container or bag and you can freeze them for up to two months.
What is the best way to store these blueberry muffins after baking:
It's best to store them uncovered at room temperature to keep the moisture level at bay.
Storing them in the refrigerator may make them mushy...and nobody likes a mushy muffin!
The step-by-step photo instructions:
- Preheat oven to 375-degrees Fahrenheit.
- Add the softened butter and granulated sugar to a large bowl, and use a hand mixer (or stand mixer to light cream them together.
- Add the lemon zest to the bowl along with the eggs (one at a time), along with the vanilla extract.
- Blend until creamy.
- Sift the dry ingredients (flour, baking powder, salt) and add it (in increments), alternating with the milk, into the large bowl along with the creamed butter and egg mixture.
- Blend until smooth.
- Add ½ cup of the fresh blueberries to a small bowl and use a pastry blender or fork to lightly smash the berries.
- Gently fold the smashed berries into the batter.
- Toss the remaining fresh whole blueberries with 1 tablespoon of flour and then gently fold the whole berries into the muffin batter.
- Use a large muffin or cookie scoop to add the blueberry muffin into the muffin tins (that have been sprayed with baking spray) to ¾'s full.
- Bake the muffins until golden brown and when a toothpick or skewer comes out clean when inserted into the center of the muffins.
- Cool completely on a wire rack.
Additional recipes using fresh blueberries:
*Blueberry Banana Quick Bread (shown below and featured in the video)
Blueberry Banana Quick Bread with white chocolate and pecans is a definite upgrade from your typical banana loaf recipe. It’s easy to make too!!
*Blueberry Basil Bruschetta (not shown)
If you have 10 minutes and only five ingredients, you can serve these Blueberry Basil Bruschetta and be blown away with how easy and delicious they are.
*Blueberry Cheese Danish (shown below)
These homemade Blueberry Cheese Danish are super buttery, not overly sugary, and they’re loaded with fresh seasonal blueberries. How’s that for a great way to start your morning?
*Blueberry Chicken Chile Skillet (not shown)
Skillet Blueberry BBQ Sauce Chicken is beautifully browned chicken breast which simmers to a tender finish in an easy to make zippy blueberry-chile BBQ sauce.
*NY Times Blueberry Muffins (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's delicious homemade blueberry muffins.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating in the recipe card, along with a comment if you're so inclined. Thank you. 🙂
NY TIMES BLUEBERRY MUFFINS
Ingredients
- ½ cup (1 stick) butter, softened (I use salted butter, but feel free to use unsalted)
- 1¼ cup granulated sugar plus 3 tablespoons for topping the muffins
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour plus 1 tablespoon flour for tossing with blueberries
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups fresh blueberries
- 1 teaspoon fresh lemon zest
Instructions
- Preheat oven to 375-degrees Fahrenheit.
- Add the softened butter and granulated sugar to a large bowl, and use a hand mixer (or stand mixer to light cream them together.
- Add the lemon zest to the bowl along with the eggs (one at a time), along with the vanilla extract.
- Blend until creamy.
- Sift the dry ingredients (flour, baking powder, salt) and add them (in increments), alternating with the milk, into the large bowl and the creamed butter and egg mixture.
- Blend until smooth.
- Add ½ cup of the fresh blueberries to a small bowl and use a pastry blender or fork to smash the berries lightly.
- Gently fold the mashed berries into the batter.
- Toss the remaining fresh whole blueberries with 1 tablespoon of flour and then gently fold the whole berries into the muffin batter.
- Use a large muffin or cookie scoop to add the blueberry muffin mix into the muffin tins (that have been sprayed with baking spray) to ¾'s full.
- Bake the muffins until golden brown and when a toothpick or skewer comes out clean when inserted into the center of the muffins.
- Cool completely on a wire rack.
Notes
Nutrition
I sincerely hope you've enjoyed today's fresh blueberry muffin recipe as much as I've enjoyed (eating) and bringing it to you!
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