Seriously THE BEST scratch blueberry muffins we’ve ever had! The iconic Jordan Marsh department stores made this muffin famous, and I can see why! Make them for a great start to the first day of school. Mail them to your college student. Serve them at that morning tailgate. Just make them!

Nothing smells better than blueberry muffins baking in your oven…..the whole house is blanketed with that incredible blueberry aroma. I can image how weary shoppers would have been drawn to Jordan Marsh’s department store cafe as the muffins were baked each day.

If a make-a-head casserole is more up your alley for quick “heat & heat” school/work mornings, you’ve GOT TO TRY this Sausage Biscuits and Gravy Casserole!

I’ve tried many recipes for blueberry muffins over the years. Each one seemed fickle….the taste was right but perhaps the density was too much. No one wants a tough muffin!

Or, the light & fluffy cake-like texture was spot on but the taste was just not all that it could be.

Enter this recipe! Holy smokes….each muffin is simply divine.

The density & tastes….they are all right here……

How to make Back-To-School-Blueberry Muffins
{aka Famous Department Store Muffins}

• Fresh berries work best, but frozen may be used.
• Spray each muffin liner with non-stick spray prior to filling it with batter.
• For game-day grab & go muffins, use a mini muffin tin instead of the large 12 count tins. Liberally spray the mini muffin pan with non-stick spray.

The little sprinkling of granulated sugar on the top of the muffin add a little shimmer to the muffin top, and tastes delicious!

OMGosh….this is such a PERFECT blueberry muffin! The flavor & texture are a touchdown! I bake them on Sunday mornings before church & then I save leftovers for busy weekday mornings!

Follow me HERE on Pinterest for more back-to-school & tailgate ideas!

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Back-To-School Blueberry Muffins {aka Famous Department Store Blueberry Muffins}

Super moist muffins made famous by the high end Jordan Marsh department stores.

Print Recipe Pin Recipe

Servings 12

Ingredients

  

• 8 tbs unsalted butter room temperature but NOT melted
• 1 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1/2 cup whole milk
• 2 1/2 cups fresh blueberries *frozen may be used

Instructions

 

• Heat oven to 375.
• Grease a 12 count muffin pan with non-stick spray. Or, line a muffin tin with muffin liners. If you prefer the latter, spray liners with non-stick spray to keep the liners from sticking to the muffins.
• Using a hand mixer, beat butter & 1 cup sugar on medium speed until creamed. Add the eggs, one at a time, until well blended. Continue beating and add the baking powder, salt & vanilla. Add flour while alternating with milk. Beat just until combined.
• In a separate bowl, mash 1/2 cup of the blueberries. Gently fold in both the mashed berries & whole berries to the batter.
• Pour into prepared muffin tins. Sprinkle with remaining 1/4 cup sugar if desired.
• Bake for about 30 minutes or until a toothpick inserted comes out clean. Cool on wire rack.

Notes

Adapted from this recipe from King Arthur flour.