The Best Blueberry Muffins

These blueberry muffins are made for the days when a small snack will not do. The jumbo version rises high in a 6-cup muffin tin, with a light, fluffy crumb, plenty of blueberry flavor, and a little crunch from sanding sugar on top. You can also bake the batter in a standard 12-cup muffin tin when you want regular-size muffins.

This recipe is a spin-off of the viral NYT Jordan Marsh blueberry muffin recipe, with the source author’s tweaks.

The recipe is designed to work with fresh, frozen, or dehydrated blueberries. Lightly mashing about half of the berries into the batter spreads blueberry flavor through the crumb, while folding in the rest leaves pockets of fruit throughout. Dehydrated berries bring concentrated flavor and are especially useful when you want berries that stay evenly spaced in a jumbo muffin.

These muffins are a practical make-ahead breakfast, dessert, or snack. Bake a big batch, freeze some once they are completely cool, and warm them before serving. For breakfast, serve them with butter and eggs on the side, or enjoy one on its own with its crisp sugar topping.

Why You Will Love These Blueberry Muffins

There is a lot of blueberry flavor in every bite, but the texture is what makes these muffins especially satisfying. Softened butter is creamed with granulated sugar until light and fluffy, giving the batter richness and helping build a lofty texture. Eggs add lift and make a rich batter, while vanilla adds a pronounced floral note.

Lemon juice gives the batter a sharp, bright kick that complements the blueberries. If you want even more lemon flavor, the ingredient notes also offer lemon zest in place of the juice. Buttermilk brings a flavor that plain milk does not quite match, although milk is an option when buttermilk is not available.

The blueberry method does two jobs. Mashing roughly half of the berries distributes their flavor into the batter, and folding in the remaining berries keeps the muffins full of distinct fruit. Dehydrated blueberries add concentrated blueberry flavor and a tart note; fresh berries bring juicy flavor; frozen berries are convenient, extra sweet, and less likely to sink than fresh ones.

Finally, sanding sugar gives the tops a bakery-style finish. The larger crystals add a pleasant crunch just before baking, and melted butter can be brushed over the tops near the end to help the sugar adhere. For a different finish, brown sugar can replace the sanding sugar.

Ingredients

• ½ cup unsalted butter, softened: Butter adds richness to the batter. Margarine can be used if preferred.
• 1 ¼ cups granulated white sugar: This sweetens the muffins and is creamed with the butter.
• 2 eggs: Eggs give the muffins lift and contribute to the rich batter.
• 1 teaspoon vanilla extract: Vanilla adds a strong floral flavor.
• 1 teaspoon fresh lemon juice: Lemon brings a sharp contrast to the blueberries. Lemon zest can be used instead for even more flavor.
• ½ cup buttermilk: Buttermilk adds the flavor associated with this recipe. Milk can replace it if needed.
• 2 cups all-purpose flour: Flour gives the muffins structure and texture.
• 1 ½ teaspoons fine-grain sea salt: Salt seasons the batter.
• 2 teaspoons baking powder: Baking powder helps the muffins rise and stay light after baking.
• 2 cups blueberries: The recipe works with fresh, frozen, or dehydrated berries. The ingredient list uses fresh blueberries as the baseline.
• 3 teaspoons sanding sugar: The coarse crystals add a crisp finish to the muffin tops.
• Optional: 2 tablespoons melted salted butter: Brush this over the muffin tops during the final 10 minutes if you are using the optional late-topping method.

For a quick buttermilk substitute, add a few drops of vinegar to whole milk and let it sit for about 5 minutes. The recipe specifically calls for buttermilk for its flavor, so use the substitute when that is what you have available.

Equipment

You will need a 6-cup jumbo muffin tin or a 12-cup standard muffin tin, cupcake liners if you are using them, a spoon, and a sifter. A stand mixer or hand mixer makes creaming the butter and sugar straightforward. The equipment list associated with this recipe includes Spurtles Kitchen Tools; If You Care JUMBO Baking Cups (pack of 2); the Wilton Recipe Right Non-Stick 6 Cup Jumbo Muffin Pan, Set of 2; the KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice Blue; and the KitchenAid KSM150PSPT Artisan Series 5-Qt. Stand Mixer with Pouring Shield – Pistachio.

How to Make Jumbo Blueberry Muffins

The recipe makes 6 jumbo muffins and lists 5 minutes of preparation, 35 minutes of cooking, and 40 minutes total. Follow the sequence below so the batter stays light and the berries remain distributed through the muffins.

1. Preheat the oven

Preheat the oven to 400 degrees Fahrenheit. A fully preheated oven is important for the initial rise. You will reduce the heat after the muffins go into the oven, so have the batter and pan ready before baking.

2. Cream the butter and sugar

In a stand mixer or with a hand mixer, cream ½ cup softened butter with 1 ¼ cups sugar until the mixture becomes light and fluffy. This step incorporates air into the butter and sugar and creates the base for the rich batter. Room-temperature butter is easier to combine evenly than cold, firm butter.

3. Add the eggs and wet ingredients

Add the 2 eggs one at a time, beating well after each addition. Adding them individually helps each egg blend into the creamed mixture before the next one goes in.

Stir in 1 teaspoon vanilla, 1 teaspoon lemon juice, and ½ cup buttermilk. Mix well to combine. At this point, the batter carries the floral vanilla, bright lemon, and buttermilk flavor that balance the sweet blueberries.

4. Sift in the dry ingredients

Sift the all-purpose flour, salt, and baking powder into the sugar, buttermilk, butter, and egg mixture. Sifting reduces clumping and helps you avoid overworking the muffins. Once the dry ingredients are in, mix only until the batter is coming together.

5. Mash some of the blueberries

Place about half of the blueberries in a small bowl. Lightly mash or smush them with the back of a spoon, using a motion similar to muddling mint in a drink. Stir the mashed berries into the batter. They will add blueberry flavor beyond the individual fruit pieces.

6. Fold in the remaining berries

Fold in the remaining blueberries gently. Save a couple of berries if you want to drop them onto the muffin tops after the batter is portioned. Handle the batter just enough to distribute the fruit; overmixing can lead to dense, tough muffins instead of soft, fluffy ones.

7. Prepare the tin and fill it

Line a 6-cup jumbo muffin tin or a 12-cup standard muffin tin with cupcake liners. Grease the muffin tin well even when you are using liners so the muffins do not stick. If you prefer extra-crunchy sides, use a nonstick pan and skip the muffin baking cups.

Fill the liners with batter, leaving one-third of each muffin tin or liner for the muffins to rise above. Filling the cups generously is what helps create tall, bakery-style muffin tops. Add a few reserved blueberries to the tops if using them.

8. Add the sugar and bake

Sprinkle the 3 teaspoons of sanding sugar over the muffin tops. Put the pan in the oven, reduce the heat to 375 degrees Fahrenheit, and bake jumbo muffins at 375 degrees for about 30 to 35 minutes.

For regular-size muffins in a standard tin, bake for 12 to 15 minutes, or until a toothpick comes out clean from the top of a muffin. The size of the pan changes the baking time, so use the visual and touch cues below as well as the timing.

There is also an optional finishing method. Reserve the sanding sugar until the end of cooking. During the final 10 minutes of baking, brush the muffin tops with the optional melted salted butter, top them with sanding sugar, and continue baking until they are cooked through and a toothpick inserted into a muffin comes out completely clean.

9. Check doneness and cool

Fruit can make a toothpick look wet even when the muffin batter is cooked, because blueberry juice can cling to the tester. Look for browned edges, a lightly browned top, and firm muffin dough when pressed. A fully cooked muffin should feel light and springy, never jiggly like gelatin.

Let the muffins cool in the pan briefly, about 5 minutes, then move them to a rack so the bottoms do not become soggy. Remove them from the tin and cool for at least 30 minutes before serving or storing.

Tips for Success

• Start with the hotter oven: Preheat to 400 degrees Fahrenheit, then reduce the heat to 375 degrees when the muffins go in. The initial heat helps them rise quickly. Bake until the sides and tops are golden brown.
• Use room-temperature ingredients: Eggs, butter, and dairy mix more evenly at room temperature, helping create a smoother batter and better rise.
• Do not overmix: Stir or fold only until the ingredients are combined. Too much mixing can produce dense, tough muffins rather than a soft, fluffy crumb.
• Sift the dry ingredients: A sifter helps reduce clumps and keeps the batter from needing extra mixing.
• Coat the berries lightly: Tossing blueberries lightly in flour can help prevent them from sinking to the bottoms of the muffins. Fold them in gently afterward.
• Use frozen berries without thawing: Fresh blueberries give the best texture, but frozen berries work too. Add frozen berries straight from the freezer and do not thaw them first.
• Choose the berry for the texture you want: Fresh berries pop with juicy flavor. Frozen berries are easy to work with, extra sweet, and less likely to sink. Dehydrated berries offer concentrated, extra-tart flavor and stay more evenly spaced.
• Grease the tin: Even liners can stick, so grease the muffin tin well. For crunchy sides, a nonstick pan without muffin cups is an option.
• Fill generously: Leave one-third of the tin or liner for the batter to rise above. This supports the tall muffin tops associated with the jumbo version.
• Finish with coarse sugar: Sanding sugar adds crunch and a bakery-style appearance. A little brown sugar can be used instead for extra caramel sweetness.
• Do not overbake: Fruit makes toothpick testing less straightforward. Pull the muffins as soon as the appropriate doneness cues are present; a tester may have a few moist crumbs, while fruit juice can make it look wet.
• Cool before storing: Move the muffins to a rack after about 5 minutes in the pan to help prevent soggy bottoms, and cool them for at least 30 minutes overall.
• Plan for the freezer: These muffins freeze well. Cooling them completely before wrapping preserves their texture as they are stored.

How to Use Dehydrated Blueberries

Dehydrated blueberries work beautifully in these muffins because they bring concentrated blueberry flavor, a distinct appearance, and an extra-tart note similar to the look and flavor associated with some store-bought muffins. They are a particularly good choice for jumbo muffins, where keeping the berries evenly distributed matters.

1. Place the dehydrated blueberries in a bowl and cover them with warm, not boiling, water.
2. Let them soak for 10 to 15 minutes, until they are plump and softened.
3. Drain them well and gently pat them dry with a paper towel.
4. Toss the rehydrated berries lightly in flour, just as you would fresh blueberries, to help prevent sinking.
5. Fold them into the batter gently so you do not overmix or streak the batter.

Do not skip drying the berries after soaking. Extra moisture can thin the batter and affect the muffin texture. For an evenly spaced, professional-looking result, the recipe also describes dehydrated berries soaked in syrup before baking as an option. If you use that approach, still make sure the berries are well drained and dry enough that they do not add excess liquid to the batter.

Variations and Substitutions

• Butter: Unsalted butter is the baseline for the batter, and it is preferred over oil for flavor and texture because its milk and fat provide rich flavor and help keep the muffins moist. Margarine can be used if preferred. Use salted melted butter for the optional topping.
• Buttermilk: Milk can replace buttermilk when necessary. To make a quick version, add a few drops of vinegar to whole milk and let it stand for about 5 minutes.
• Lemon: Use lemon zest instead of lemon juice for even more lemon flavor. The recipe also welcomes other fruit flavors, including a little orange, almond extract, or raspberry.
• Blueberries: Use fresh, frozen, or dehydrated blueberries. Fresh gives juicy flavor, frozen berries can be used straight from the freezer, and dehydrated berries can be rehydrated and dried before folding in.
• Pan size: Use the 6-cup jumbo tin for large muffins or the 12-cup standard tin for regular-size muffins. Keep the pan-specific baking times in mind.
• Crunchy sides: For extra-crunchy muffin sides, use a nonstick pan and skip the muffin baking cups.
• Topping: Sanding sugar is the listed topping, but brown sugar can replace it for a little extra caramel sweetness. You can also reserve the sanding sugar and use the melted-butter finish during the last 10 minutes of baking.

Storage, Make-Ahead, and Freezing

Cool the muffins completely before storing them. Place them in an airtight container at room temperature for 2 to 3 days to keep them moist. If you need to store them longer, refrigeration is an option, although the muffins may dry out somewhat in the refrigerator.

For extended storage, wrap the muffins individually and freeze them for up to 3 months. This makes it easy to bake a large batch and keep some ready for a grab-and-go breakfast or snack. Thaw the muffins or warm them before serving to help restore a fresh-baked texture.

Serving Suggestions

Serve the jumbo muffins for breakfast, dessert, or a snack. Their sweet berry crumb and crisp sugar topping are satisfying on their own, but butter is a simple addition for breakfast. They can also be served with eggs on the side for a more substantial morning plate.

For a warm muffin, thaw or gently warm one from the freezer before serving. If you are serving the standard-size version, use it anywhere you would serve a regular blueberry muffin: alongside breakfast, as an afternoon snack, or as an easy dessert. The recipe is American in style and is written for 6 jumbo muffins.

Frequently Asked Questions

What kind of blueberries should I use?

Fresh, frozen, and dehydrated blueberries all work. Choose fresh berries for a juicy flavor and berries that pop in the crumb. Frozen blueberries are easy to use, extra sweet, and less likely to sink. Dehydrated blueberries are a good choice when you want concentrated, extra-tart flavor and berries that stay evenly spaced. Rehydrate dehydrated berries before using them, then drain and pat them dry.

How do I keep the berries from sinking to the bottom?

Fresh berries can sink quickly. Lightly coat the berries in flour, fold them in gently, and save a couple to place on top after the batter is in the pan. For fresh berries, adding them after the batter has been portioned into the muffin cups can also help keep them evenly spaced. Dehydrated or frozen berries do not sink as easily as fresh berries.

How should I prepare blueberries for the batter?

For fresh berries, or berries that have been thawed, lightly mash about half with the back of a spoon and stir them into the batter. Fold in the rest. The success tips recommend using frozen berries straight from the freezer rather than thawing them, while the same mash-and-fold pattern helps distribute their flavor when the berries are workable. Dehydrated berries should be soaked in warm, not boiling, water for 10 to 15 minutes, drained, patted dry, lightly tossed in flour, and folded in gently.

How do I know when blueberry muffins are done?

Blueberry juice can make a toothpick look wet even when the muffin batter is cooked. Check for browned edges, a lightly browned top, and firm muffin dough when pressed. A cooked muffin should feel light and springy, never jiggly like gelatin. For regular-size muffins, the recipe also gives the straightforward cue of a toothpick coming out clean from the top.

What temperature is best for baking these muffins?

Start with a fully preheated 400-degree Fahrenheit oven, then reduce the heat to 375 degrees after putting the muffins in. Bake jumbo muffins for about 30 to 35 minutes. Regular-size muffins need about 12 to 15 minutes. The initial higher heat supports a quick rise, while the lower baking temperature finishes the crumb.

How long do blueberry muffins keep?

Once fully cool, keep the muffins in an airtight container at room temperature for 2 to 3 days. Refrigerate them for longer storage if needed, understanding that refrigeration may dry them. For up to 3 months, wrap them individually and freeze them. Thaw or warm them before eating.

Nutrition

The recipe lists the following automatically calculated nutrition information as an approximation per listed serving: 554 calories, 84 g carbohydrates, 8 g protein, 22 g fat, 13 g saturated fat, 7 g polyunsaturated fat, 1 g trans fat, 114 mg cholesterol, 908 mg sodium, 2 g fiber, and 50 g sugar.