Jordan Marsh-Inspired Blueberry Muffins

I made half the recipe and didn't use blueberries but did use sweetened dried cherries and almond extract. I got 7 using 1/4 c. batter per muffin. They baked in 19 minutes on 350 degrees F. They're moist while still warm but very dry right after they become room temperature and for that reason I wouldn't make these again or recommend them.

• Terri C.

• USA

• 3/19/2021

i made half batch, and these are amazing, I didn't change much, other than dusting the blueberries in some AP.

• suhagi.shah7720

• 7/6/2020

for A_MASELLI FROM PROVIDENCE, RI ... when baking all ingredients should be at room temperature which is assumed to be 72 degrees. That means leaving the butter on the counter with eggs, milk, etc for at least an hour depending on the temperature of your house and the butter will soften perfectly. I spent most of my life in Boston and was overjoyed to find this recipe! Yum! So good!!!!

• mcorasick

• Clovis, CA

• 7/27/2019

These were delicious and easy to whip up, an instant classic. Sometimes I follow the recipe and other times I use whatever berries I have or add a bit of almond extract, The recipe lends itself easily to your creativity.

• rockinjimmyb

• Paris, France

• 1/27/2019

I really wanted to like these! And they're pretty good, but they're also a bit more complicated than other recipes I've used for blue berry muffins. With other recipes, I normally combine all the dry ingredients and then add the egg, milk and butter. This version is also rather high in sugar! Overall these are good but not great.

• lizzieasteele

• London, UK

• 8/24/2017

I made this recipe from another site and thought, too sweet. It called for a cup and a quarter of sugar and I thought, next time I'll just use a cup. I also threw in another small handful of berries because it only called for two cups. I'm so glad Epicurious concurs and has a better recipe. I also find a little lemon zest in the sugar topping is nice.

• croonercooker

• New York City

• 8/22/2017

Originally from Boston and shopped at Jordan Marsh. I followed some of the suggestions to reduce the sugar, but I wish I hadn't. They were noticeably not sweet enough. I also reduced the sugar on top by 1/2, because 1 tsp seemed like an outrageous amount (although it may have compensated for missing sugar in batter). Will try these again, as they are easy, and follow the golden rule of following the recipe as written first, then make adjustments!

• pjcincp

• Cameron Park, CA

• 8/15/2017

Had a bunch of frozen blueberries given to me - this recipe gives recommendations on using frozen berries, turned out great!

• joyceweaver

• Burnet, TX

• 8/2/2017

Way overpowered the vanilla no nutmeg or lemon zest as in more traditional recipes Major let down

• silvrdr

• Morgantown WV

• 5/12/2017

I followed the recipe just as it was written but used frozen blueberries and maybe I used more than 2,5 cups. It was a very easy recipe, the muffins came out very tasty, although I would prefer less blueberries. I think that it is a very good recipe and maybe I will try it also with other fruit. I will also try adding lemon zest as other people recommended . This is a keeper!

• maryannk

• Athens, Greece

• 5/8/2017

After reading the reviews I reduced the sugar to 1/2 c...and I usually add lemon zest to any blue berry recipe. Next time more lemon zest, more sugar and I used cupcake liners for Easter but too small...we enjoyed as did the neighbors.

• grammg8

• Morgan Hill Ca

• 4/15/2017

I wasn't clear on whether the butter should be at room temperature or melted... I went with room temperature. The batter seemed more doughy and glutinous than I'm used to seeing with muffins, but they did come out okay in the end. I followed some of the other reviewer suggestions, skipping the vanilla and adding lemon zest. I used one heaping 1/3 measuring cup of sugar instead of 1 full cup, and it was plenty sweet enough. I might even use less next time. Feedback was, "OMG that's the best damn muffin I've ever eaten."

• A_Maselli

• Providence, RI

• 1/7/2017

Basically the perfect blueberry muffin! This isn't health food but boy, are they delicious - light and cakey with just the right sweetness. Don't skip the step of mashing the 1/2c of berries, which adds moisture and a nice color to the batter. I mixed the dry ingredients by hand to ensure not over-doing it. Baked in exactly 30 minutes to a light golden top in a light-colored tin. As pretty as they are tasty!

• musicalisa

• NJ

• 7/16/2016

Fantastic recipe for blueberry muffins! I loved it the first time I made it but I thought it would be great brightened up a little so I added 1 tsp of lemon zest in place of the vanilla. That made such a big difference that the third time I decided to go all-out and substitute 2-1/2 cups lemon zest for the blueberries (that's about 42 medium-size lemons). That really did the trick and now I make the brightest, boldest, hippest blueberry muffins in town.

• Alan_B_

• New Jersey

• 5/2/2016

i made this recipe twice. once as written (with wild organic blueberries) and the second time i omitted the vanilla and added grated lemon peel from a medium lemon. the addition of lemon peel brought the recipe to life. it is so simple to make and this has become my go to blueberry recipe.

• lisawagner1

• Austin, TX

• 1/31/2016