Let me preface by saying that this recipe was passed down from my Nana and that I have no idea who Jordan is. That being said, Jordan makes a mean blueberry muffin! This recipe has survived three generations and it’s truly the perfect muffin. Crispy & sweet on the top, soft and airy on the inside.
I was lucky enough to grow up eating these muffins and IMO plump New Jersey blueberries are the key ingredient. Did you know that Hammonton, NJ is the blueberry capital of the world?! I’m guessing you didn’t…
New Jersey trivia aside, these muffins are simple, fast and a crowd favorite. Thanks for the recipe Jordan, whoever you are!
Jordan’s Blueberry Muffins – 375°
- 1/2 cup of unsalted softened butter
- 2 cups of all purpose flour
- 1 1/4 cup of sugar + 2 tsp of sugar for muffin tops
- 2 room temp eggs
- 1/2 cup of whole milk
- 2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups of blueberries
Cream butter + sugar for 3 minutes until light and fluffy. Scrap down the bowl. Add the eggs (one at a time). Mix until blended.
Sift dry ingredients (I know sifting is annoying, but don’t skip this step!) and add to wet ingredients alternatively with the milk.
Mash 1/2 cup of blueberries by hand and and coat the remaining blueberries in flour (this will prevent the blueberries from sinking). Stir in mashed and whole blueberries by hand.
Grease muffin pan and top ridge, or use liners. Sprinkle tops with sugar and bake for 30 minutes.
Happy baking and I hope you enjoy these muffins as much as I do!