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A white cake stand filled with some NY Times Blueberry Muffins in blue and white polka dot cups.
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Tender and loaded with fresh blueberries, these are some of the best homemade blueberry muffins you'll ever eat!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast and Brunch
Cuisine: American Comfort Food
Keyword: blueberry lemon muffins, blueberry muffins, Jordan Marsh blueberry muffins, NY Times blueberry muffins
Servings: 12 muffins
Calories: 260kcal
Author: Renee - Kudos Kitchen


  • ½ cup (1 stick) butter, softened (I use salted butter, but feel free to use unsalted)
  • 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


  • 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 3/4'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.


*Please be aware that using larger muffin cups will increase the calorie count of this recipe.


Serving: 1serving | Calories: 260kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 185mg | Potassium: 137mg | Fiber: 1g | Sugar: 24g | Vitamin A: 315IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg