Blueberry Muffins

Adapted from

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup sugar (these are less sweet than typical muffins – add up to 1/4 cup more sugar)
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup any type of oil
  • 1 large egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • Crumb Topping
    • 1/2 cup sugar
    • 1/3 cup all-purpose flour
    • 1/4 cup butter, cubed
    • 1.5 teaspoons cinnamon
  1. Preheat oven to 400 and grease muffin tins or use liners.
  2. In a small bowl combine flour, sugar, salt, and baking powder. 
  3. In a glass measuring cup:
    • Add 1/3 cup oil.
    • Next, add milk to the cup until it reaches the 1 cup mark, approximately 1/3 cup milk (the idea is to add a total of one cup liquid to the dry ingredients; mix until just combined. 
  4. Gently fold in the blueberries. Pour into the wells all the way to the top and sprinkle with the crumb topping.
  5. Make the crumb topping: Mix all the ingredients together in a small bowl. Incorporate the butter into the dry ingredients with your hands or a pastry cutter until the mixture resembles wet sand.
  6. Bake for 20 minutes and check. Cook an additional 5 minutes or until a knife inserted into the center comes out clean, or with a few crumbs attached.


Jordan Marsh’s Blueberry Muffins

  • 1/2 cup butter
  • 2 cups flour (unsifted, blend of equal parts bread flour and pastry flour)
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 2 1/2 cups blueberries, mixed with some flour 
  • 2 teaspoons sugar (for tops)
  • 1 teaspoon vanilla extract
  1. Pre-heat oven to 375-F. Grease a muffin tin or use liners. If using liners, still grease the surface of the pans.
  2. On low speed, cream butter with sugar until fluffy.
  3. Add eggs, one at a time, and mix until blended.
  4. Sift dry ingredients in a separate bowl; add to eggs-and-butter mixture, alternating with milk.
  5. Mash 1/2 cup of berries and stir into mixture by hand. Gently fold in the rest of the berries.
  6. Pour batter high into each muffin cup; sprinkle sugar over tops.
  7. Bake at 375 for 30 minutes (checking after 20).

Ritz Carlton Jumbo Blueberry Muffins

  • 3 1/2 cups sifted all-purpose flour
  • 2 tablespoons baking powder
  • 3/4 cup sugar, plus more for topping
  • 1/4 teaspoon sea salt
  • 5 eggs, lightly beaten
  • 1/2 cup whole milk
  • 10 tablespoons butter, softened
  • 1 teaspoon vanilla extract or lemon zest
  • 4-5 cups fresh blueberries
  • Coarse sugar, for topping
  1. Heat oven to 425-F. Grease a jumbo muffin tin or use liners.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  3. In another bowl, whisk together eggs, milk, butter, and either the vanilla or the lemon zest.
  4. Make a well in the center of the bowl of dry ingredients; add the wet ingredients.
  5. Set aside a handful of blueberries, and pour the rest into the bowl. Gently fold until well incorporated. The batter will be thick.
  6. Scoop batter by 1/2 cups into jumbo wells.
  7. Press a few blueberries into the top of each muffin, and then sprinkle with 1/2 teaspoon of coarse sugar.
  8. Turn oven down to 400-F, and bake until golden brown, with an internal temperature of about 195F-200F, about 25 minutes. If the muffins get too brown before the insides are done, cover with foil.
  9. Cool in tins for 5 minutes and then remove to racks. Serve warm with a pat of butter.

Rating: 5 out of 5.

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