American · Desserts

Blueberry muffins

Name: Blueberry muffins
Prep time: 15 min
Cook time: 27 min
Total time: 52 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2 cups (240 grams) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon fine sea salt; 1/2 cup (113 grams) unsalted butter, softened; 1 cup (200 grams) granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1/2 cup (120 grams) whole milk, room temperature; 2 cups (285 grams) fresh blueberries, divided; 1/4 cup (50 grams) coarse or granulated sugar, for topping

Tender berry-packed muffins with juicy pockets and crunchy sparkling-sugar crowns.

About 55 minTotal

About 45 minActive

$Cost

EasyDifficulty

Makes 12 muffins

Equipment

Use a standard 12-cup light pan; begin checking early if the finish is dark.
Best standard muffin pan
USA Pan 12-Cup Muffin Pan · 1200MF
View at Amazon
Another workable path: Use a standard 12-cup light pan; begin checking early if the finish is dark.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-cup yield, standard well size, aluminized-steel construction, model 1200MF identity, coating care, and exact Amazon destination. Kwilt has not baked with this pan.
USA Pan 12-Cup Muffin Pan · 1200MF: The twelve standard wells match the recipe yield, and the heavy aluminized-steel frame resists warping while helping every blueberry muffin brown and release consistently. Trade-off: The silicone nonstick coating requires hand washing, nonmetal tools, and no aerosol cooking spray; its substantial frame also takes more storage space than thin tins.
Another workable path: Use another standard 12-cup light-colored muffin pan and fill the wells to the same level, checking dark pans for browning several minutes early.
Sources
USA Pan muffin-pan specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 12 muffins

2 cups (240 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120 grams) whole milk, room temperature
2 cups (285 grams) fresh blueberries, divided
1/4 cup (50 grams) coarse or granulated sugar, for topping

Instructions

Heat oven to 375°F and grease a well or line it. Whisk flour, baking powder, and salt. Beat butter and 1 cup sugar for 2 minutes, then beat in eggs one at a time and vanilla.
Mash 1/2 cup fresh blueberries with a fork. Add flour mixture to butter mixture alternately with milk, folding gently only until nearly combined. Fold in mashed berries and remaining whole berries. If using frozen berries, keep all frozen and whole rather than mashing.
Divide batter among cups nearly to the top and sprinkle each with topping sugar. Bake 24 to 30 minutes until domed, golden, and a tester beside a berry comes out clean.
Cool in the pan 7 to 10 minutes, then loosen and move to a rack before trapped steam softens the sugary crowns. Serve warm or cool completely before storing airtight.

United StatesAmerican baking and dessert traditions

From the table

About this recipe

Jordan Marsh department-store blueberry muffins became a celebrated New England and American baking reference, recognized for abundant berries, a tender crumb, and a crunchy sugar crown.

These follow the famous Jordan Marsh department-store style: a generous blueberry load and a crunchy sugar cap. Crushing a small portion of fresh berries distributes color and fruit flavor through the crumb while whole berries create juicy pockets. Frozen berries remain a practical option, but keeping them frozen and whole prevents a gray-blue batter. This Kwilt version follows the reviewed household adaptation: Use the 758-review Jordan Marsh architecture, retain its mashed-fresh-berry and sugar-crown signatures, and add a separate frozen-berry path so a practical substitution does not degrade the crumb.

Sources

Dinner does not stop at the recipe