Blueberries are now easy to find in any major grocery store in the fresh fruit section. They typically come in tiny 100-125g punnets ranging anywhere between Rs125 to Rs200, the price tag usually being dependent on its country of origin and freshness level [be careful with the ones on sale and do not feel tempted to compromise quality over quantity] Pick berries that are firm with a uniform indigo colour, the attractive purplish blue hue actually contains several beneficial anthocyanins, colorful pigments that function as function both as antioxidants and as anti-inflammatory compounds in the body. If you are somehow unable to locate fresh blueberries, you may try to use frozen ones though I doubt that it will compare with fresh berries in terms of looks and taste. For my very first time baking with blueberries, I wanted a recipe that would do them justice and my Google hits convinced me to go ahead with the legendary Jordan Marsh’s version which seem to be the ultimate blueberry muffin recipe around. Taken from A Family Feast, these big, fat muffins with their glorious sugary crown definitely make it all the way to my 10 all-time best muffins ever.



4 tablespoons butter, softened

4 tablespoons shortening

1 cup granulated sugar

2 eggs, room temperature

1 teaspoon vanilla extract

2 1/2 cups fresh blueberries

1 cup white pastry flour

1 cup bread flour

1/2 teaspoon kitchen salt

2 teaspoons baking powder

1/2 cup whole milk

2 tablespoons granulated sugar


  • Preheat oven to 400 oF with rack in the center. Spray the inside of a 12 cup muffin tin with pan spray.

  • In the bowl of a stand mixer, cream butter and shortening for one minute with the paddle attachment.

  • Add sugar and beat on medium for about a minute. With machine on medium, add one egg at a time.

  • Blend to mix. Scrape sides then beat on medium for two and a half minutes to whip air into the batter.

  • Add vanilla and beat for a few more seconds to combine. Remove 1/2 cup blueberries to a small bowl.

  • Mash with a fork or potato masher. Set aside. Sprinkle whole blueberries with two tablespoons flour.

  • Mix both flours, salt and baking powder in a small bowl and stir few times to mix the dry ingredients.

  • Start adding the flour mixture and the milk a little at a time with the mixer running. Do not over mix.

  • Remove mixing bowl to a counter and fold in the mashed blueberries, then fold in the whole berries.

  • Using an ice-cream scoop, divide batter mixture between ten cups of the prepared 12-cup muffin tin.

  • The batter will be piled high above the rims. Sprinkle the final granulated sugar over the muffin tops.

  • Immediately place pan in oven and bake for five minutes then reduce the oven temperature to 375 oF.

  • Bake muffins for 20 more minutes, rotating the pan halfway through baking. Remove to a rack to cool.

Jordan Marsh’s Blueberry Muffins