Blueberry Muffins are one of those desserts and breakfast foods that creates real memories. The sweet smell of the batter baking and the golden-brown top that crunches with every bite.
I found this recipe a few years ago and have used it ever since! These are the famous blueberry muffins from the Jordan Marsh department store that are loved throughout the world – and I just added a little twist. The original recipe has been shared by the New York Times and other large publications with ratings from thousands of people and a consistent 5 star rating.
Jesse and I have a guilty pleasure – and they are the ‘just add water’ blueberry muffins from Wal-Mart. When we were first married, we would buy packs and packs of those. They are so good even though they are ‘fake’ haha.
But now that I have children and am more aware of what I put in my body, I don’t like to purchase food with ingredients that I can’t pronounce because that means it isn’t ‘food’.
I decided it was time to start making some homemade muffins and searched high and low for the best recipe. You can tell how delicious these muffins are going to be as soon as you begin creating the batter.
This blueberry muffin recipe has more butter and sugar (meaning more tastiness) and fewer eggs than most muffin recipes. It also calls for some mashed up blueberries which creates a very moist muffin and allows them to last longer.
I am a huge fan of the ‘crunch’ that raw sugar brings and love a good crumb topping on any type of muffin. I added my favorite crumb recipe to the original and, if I do say so myself, it is now the perfect homemade blueberry muffin recipe.
The smell of these homemade blueberry muffins as they bake is the true definition of comfort and will create lasting memories with your family. The fresh, crushed up blueberries and perfect combination of sugar and butter makes for a moist muffin that tastes delicious and can last for days (if anyone in your family will let them stay that long!)
- 1/2 Cup Softened Butter
- 1 1/4 Cup Sugar
- 2 Eggs
- 1 tsp. Vanilla Extract
- 2 Cups Flour
- 1/2 tsp. Salt
- 2 tsp. Baking Powder
- 1/2 Cup Milk
- 2 Cups Blueberries, washed and drained
- 2 tsp. raw sugar
- 1/2 Cup Sugar
- 1/3 Cup Flour
- 1/4 Cup Butter
- 1 1/2 tsp. Cinnamon
- 2 tsp. Raw Sugar
Preheat oven to 375 degrees F.
Cream the butter and 1 1/4 cups sugar until light.
Add the eggs, one at a time, beating well after each addition. Add vanilla.
Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
In a separate bowl, mix together all topping ingredients until crumbly.
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the topping mixture evenly over the muffins.
Bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool for at least 30 minutes. Enjoy!