Blueberry Muffins

Adapted from

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour (or more all-purpose)
  • 1/2 cup sugar (these are less sweet than typical muffins – add 1/4 cup more to make them more typical)
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup any type of oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries

Optional 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 line with muffin liners.
  2. In a small bowl combine flour, sugar, salt and baking powder.
  3. In another bowl make the topping: Mix all the ingredients together and use a fork to smash and incorporate the butter or use your fingers to smash it all together.
  4. In a measuring cup for wet ingredients — First add the oil and then add the egg. Next, add only enough milk to fill the cup, (approximately 1/3 cup milk – the idea is to add only one cup of liquid to the dry ingredients. Mix until just combined.
  5. Fold in the blueberries. Pour into the muffin tins all the way to the top and sprinkle with the topping:
  6. Bake for 20 minutes and check. Cook an additional 5 minutes or until a toothpick inserted into the center comes out clean.

The following are untested recipes I want to try:

Jordan Marsh’s blueberry muffins


  • 1/2 cup butter
  • 2 cups flour (unsifted, blend of bread and pastry)
  • 1 cup sugar
  • 2 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


  1. Pre-heat oven to 375-F. Prepare muffin tin.
  2. On low speed, cream butter with sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients; add to eggs-and-butter mixture, alternating with milk. Mash 1/2 cup of berries and stir into mixture by hand. Add the rest of the berries whole and stir by hand. Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.
  3. Bake at 375 degrees for 30 minutes.

Ritz Carlton Blueberry Muffin Recipe


  • 3 and 1/2 cups sifted all-purpose flour
  • 2 tablespoons baking powder
  • 3/4 cup sugar plus more for topping
  • 1/4 tsp salt
  • 5 eggs, lightly beaten
  • 1/2 cup whole milk
  • 10 Tbsp butter, melted and cooled slightly
  • 4 or 5 cups fresh blueberries


  1. Heat oven to 425F.
  2. In a large bowl, whisk together the flour, leavening, sugar, and sea salt. Set aside.
  3. In another bowl, whisk together the eggs, milk, melted and cooled butter and either of the optional ingredients (the vanilla or the lemon zest).
  4. Pour the wet ingredients into the center of the dry ingredients and then plop in all but a handful of the blueberries.
  5. Fold all together as evenly as you can. Work quickly and be thorough, but also be gentle. No stirring–just folding. It’s a tall order, but you can do it. The batter will be very thick and scoopable, not pourable.
  6. Scoop batter by 1/2 cups into 12 jumbo muffin cups lined with parchment muffin tin liners
  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 400F, 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.