Jordan Marsh’s Blueberry Muffins

I used Frozen blueberries because it was less expensive. My batter turned purple but the taste of them was AMAZING!

They didn't rise enough

Absolutely not the Jordan Marsh recipe. All of the changes and omissions just makes a regular ol brueberry muffin.Doesn't even have the same ingredients. Using their name to get noticed is just silly. There IS a recipe,online which is the best rendition of their recipe and this AINT it.

Nice, not really special

Changes: only used 1 cup of sugar, used unsweetened vanilla almond milk and didn’t measure sugar for on top so probably used more. I felled my regular sized muffin cups a little more than 3/4 and only had a couple muffins run over the top edge. Probably could have made 13 muffins, I had a little extra batter. Absolutely the best muffins I’ve ever made, and one of the best I’ve ever tasted a few hours after baking. Slightly crunchy on top, soft but not cakey inside. Let them set on the counter over night overnight without covering (per recipe) and they were a little dry, more like commercial made muffins. Flavor was still amazing.

My daughter loves blueberries, she also has severe milk protein allergy. I used almond milk, 1 for 1 gluten free & dairy flour, and dairy free butter (country crock) We have made them 3 times now! Easy and Good!

My new favorite 😍

I just couldn't get these right. The first time they were not cooked all the way through and tasted weird. The second time they cooked properly but still had a weird taste to them. The kids didn't like them. I'll keep searching for a recipe that they like better.

delicious, easy, great for a Saturday morning in. we halved this recipe because we cannot control ourselves around 12 muffins.

Increase sugar a little, full tsp of salt, makes 6 texas muffins, 2.5 cups blueberries. Worked great with oil

Great! First muffin recipe I didn't hate. It's also how I learned what fold means and that it would be best to dry the berries before adding them.

170 degrees with fan, 30mins. Use 2 cups instead of 300g for blueberries. Added lemon zest too.

Substituted buttermilk, used 1/2 cup of sugar, added lemon zest, used frozen blueberries thawed and coated in flour. Want to try using half brown sugar next to see what that does.

Add lemon zest

Sweet and easy blueberries, maybe add some sour cream next time to stay moist

Used frozen blueberries. Could use crumble topping or glaze for more sweetness.

I floured my blueberries as mentioned prior. Added tunbinado sugar to the tops. Delicious!

-Toss blueberries in some of the flour to help prevent them from sinking. -Optional: Add 1T lemon zest. -Reduce sugar to 3/4 to 1 C and add a full T on top -Beat butter and sugar for 10 minutes to get it 'light' enough. -Grease top of pan, not just inside since they will spill over.

Bake at 375 for 25-30 minutes. Cream butter and sugar, add eggs. Alternate dry ingredients and milk until mixed. Fold in blueberries.

3/4 cup sugar, no extra salt