The Real Jordan Marsh Blueberry Muffins Recipe (2024)

FAQs

What is the secret to making moist muffins? ›

`s customer relations department tells us that the blueberries in the mix actually are little bits of apples that are flavored and colored to look and taste like blueberries. Why does Jiffy do this?

What causes the muffins to be tough, heavy or rubbery? A. Two things: too much egg and using a dark, nonstick pan. A large-size egg, about 1/4 cup, will give you the best results.

There are a few reasons: Chunky ingredients are denser and usually heavier than the batter—so down they go. The heavier the ingredient, the more it will sink, until you have a nice bottom crust of blueberries instead of evenly distributed, gooey berry goodness.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

It is really hard to find wild blueberries “fresh,” so I use frozen. Wild blueberries are smaller, and so they disperse better in the batter, in my opinion. You can use what you like. Frozen berries kind of “bleed” into the batter if mixed too much, so that is the only downside I can really think of.

Fresh or frozen blueberries work great! This tried-and-true recipe is a keeper, and the only one you need if you've been looking for a straightforward, go-to blueberry muffin recipe!

Using oil as a substitute for butter in muffins can result in a lighter and more tender crumb, but it may also produce a slightly different flavor, depending on the type of oil used. Applesauce can also be used as a substitute for butter in muffins, as it provides moisture and can help to keep the muffins tender.

Should you let muffin batter rest? ›

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

We recommend using water; however we know that some Makers prefer to use milk to make muffins. Using milk can change the texture of the muffin to be more like a cupcake.

Coating the berries with a spoonful of the recipe's dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you're using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.

'Blueberry muffin syndrome' is the descriptive term used for an infant born with multiple blue/purple marks or nodules in the skin. These are due to the presence of clusters of blood-producing cells in the skin (extramedullary erythropoiesis), or bleeding into the skin (purpura), or spreading cancer (metastases).

When using baking soda, it's important to note that it is a strong ingredient and the right amount must be added to the recipe to achieve the proper rise. The use of too much baking soda will result in a soapy taste.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.