Hi and welcome! I’m excited to start off by introducing you to one of my family’s favorite treats – Blueberry Muffins. Full of flavor, soft texture with an irresistible crunchy top. Super easy to make, healthier ingredients and just simply delicious!
One of my favorite things about homemade goods is I can adjust the ingredients as needed. These muffins are yummy with a lot less sugar, double the amount of blueberries, higher fiber flour mixture and a little twist in the technique makes them so tasty!
I mixed whole wheat pastry flour with all purpose flour to add more fiber while maintaining that full delicious flavor. But if you don’t have the whole wheat pastry flour, yet…? No worries, try it with just all purpose flour and it will still be irresistible! Try both versions and you will not be disappointed.
Enjoy these with a cup of coffee, tea or a glass of milk. And be sure to check back for more mouthwatering savory and sweet recipes!
Thank you for visiting and I hope you enjoy these Blueberry Muffins as much as we do!
Servings: 12 Muffins
Prep Time: 10 minutes
Bake Time: 20 minutes
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup granulated sugar
- ½ cup coconut oil* (melt in microwave for 35 seconds)
- 2 eggs* (room temperature)
- 1 teaspoon vanilla extract
- ½ cup milk*
- 2 cups fresh blueberries (drain well if frozen)
- 1-2 teaspoons granulated sugar for topping
Preheat the oven to 375 F degrees
In a bowl, gently combine flour, salt, baking powder. In another bowl, toss the blueberries with 1 tablespoon of flour mixture then mash/crush about ¼ cup of blueberries in the same bowl and set aside. In a large bowl, use a spatula, electric mixer/stand mixer with paddle attachment; add sugar, melted coconut oil, eggs and vanilla; mix well until color is creamy yellow.
Add ½ of flour mixture and half of milk at a time and mix on low speed for 5 seconds each time then add all of the blueberries and mix for about 10 seconds to combine everything (Careful to NOT over mix or it will make muffins tough and bakes unevenly) Fill batter evenly in lined muffin pan and sprinkle a bit of the 1-2 teaspoons of granulated sugar over each top of the muffin.
Bake 20-22 minutes or until toothpick test comes out dry. Let muffins rest in pan for about 3 minutes or until cool enough to handle. Remove muffins from pan and cool on cooling rack at 10 minutes and enjoy!
Store, uncovered, to keep the top nice and crunchy, and also to prevent muffin getting too moist the second day, if they last that long.
- If using butter instead of coconut oil, mix butter with sugar until creamy then add eggs and vanilla extract.
- Room temperature ingredients bond together easily, creating a seamless and evenly textured batter. Cold ingredients do not incorporate well and results in uneven baking, lumpy frosting, dense cookies, flat breads, muffins and so on.
- Mixing blueberries with some flour before adding to the batter help distributes them throughout and don’t fall to the bottom of the muffin while baking. And mashing some blueberries before adding them to the batter also produces a very moist muffin.
- Other flour variations: 2 cups all purpose flour (AP), or 1 cup of AP with 1 cup bread flour, or 1 cup bread flour with 1 cup whole wheat pastry flour.
Fun facts on recipe history:
My recipe was inspired by cooking.nytimes.com, called Jordan Marsh Blueberry Muffins. They also mentioned an article written in 1987 that attributed the recipe being from the Ritz Carlton, but a reader wrote to say that the recipe was from Jordan Marsh department store in Boston, Massachusetts.
That sparked my curiosity to look further and found that Jordan Marsh started offering these muffins to their customers going back to the 19th century, until the last store was converted to Macy’s in 1996. One of JM’s bakers, John Pupek, who started with JM in 1961 until 1996, released the recipe and techniques a few years ago, which include mixing the blueberries with some flour before adding into batter. Also, the original recipe was ½ bread flour and ½ pastry flour, which I’ve tested and they were good. I chose all purpose flour since it’s what I usually have, and went with whole wheat pastry flour for its higher fiber content and they were delicious! You can’t go wrong with any of the listed variations.
So there you have it, delicious and healthy muffins with a bit of history, what’s not to like?