The following blueberry muffin recipes are all delicious. Each recipe is a little different but I would hate to choose one recipe as the best and limit it to just one. The first is a cream cheese recipe. How can you beat that? Cream cheese makes everything more special.
When you mention muffin recipes in Florida, you will always begin a conversation about the Jordan Marsh blueberry muffin recipe. Jordan Marsh was a very nice department store that used to be in Florida. It seemed everyone shopped at Jordan Marsh and everyone loved the Jordan Marsh blueberry muffin recipe. To this day, old customers still talk about this delicacy. It was different because it contained a lot of blueberries; some were mashed to flavor the batter and some were whole. When you bit into these muffins you got a mouthful of blueberries; this is why they were loved.
I, for one, love the sour cream muffin recipe with blueberries, as I love anything with sour cream. To me the sour cream recipe adds a delicious taste and texture to the batter; then you have the taste of fresh whole blueberries. Unlike the Jordan Marsh blueberry muffin recipe, the batter is not flavored with blueberries, but I have to say this is one of my favorites. If you are looking for blueberry muffin recipes a little more on the healthy side, check out the low fat blueberry muffin recipe or the oat bran muffin recipe.
BLUEBERRY CREAM CHEESE MUFFINS
Preheat oven to 400F degrees.
Lightly grease muffin pan or use paper liners.
Toss blueberries with 2 tablespoons of the flour; set aside.
Combine the remaining flour, sugar, baking powder and salt; set aside.
With a blender, food processor or mixer blend the cream cheese, lemon juice, vanilla, milk and melted butter; add eggs one at a time and beat after each.
Add the dry ingredients to the cheese mixture; stir to blend.
Stir in the blueberries.
Fill the prepared muffin pans 2/3 full.
Bake 18 to 20 minutes or until muffins are brown and set.
The next of the blueberry muffins is considered to be a healthy blueberry muffin recipe. The recipe has fat free milk, oats, egg beaters and canola oil but still has a great taste.
BLUEBERRY LOW FAT MUFFINS
Preheat oven at 400F degrees.
Lightly grease or use paper liners.
Place oatmeal in blender and blend for 1 minute.
Combine oats, brown sugar, baking powder, and cinnamon. Add the milk, oil and egg beaters to the oat mixture; stir until moistened.
Add blueberries and stir to blend in.
Fill prepared muffin pan and bake for 20 to 22 minutes or until golden brown. Makes 12
Some say this last recipe is the ultimate blueberry muffin. It is the Jordan Marsh blueberry muffin recipe. I always loved shopping at the Jordan Marsh stores in Orlando. They were quite nice and it was such a shame to lose them. I have many memories of taking my children shopping there when they were young. I had heard so much in those days about the Jordan Marsh blueberry muffin. Try it and let me know what you think.
JORDAN MARSH BLUEBERRY MUFFINS
Preheat oven to 375F degrees.
Prepare large size muffin pan by lightly greasing or lining with paper liners.
Cream butter and sugar until fluffy; add vanilla and add eggs one at a time beating after each addition.
Sift the flour, salt and baking powder together; add alternately with the milk to the creamed mixture.
Crush ½ cup of the blueberries with a pastry cutter and mix into the batter; fold in the remaining blueberries.
Divide batter evenly in each of twelve cups; sprinkle cinnamon and sugar over each. Bake for 30 minutes or until pick comes out clean.
Cool before removing from pan.
OAT BRAN MUFFIN RECIPE
Preheat oven to 400F degrees.
Place quick cooking oats in the blender; cover and blend 1 minute.
Combine blended oats, brown sugar, baking powder and cinnamon in a large bowl; add milk, oil and Egg Beaters.
Stir until dry ingredients are moistened; blend in blueberries.
Fill paper lined muffin tins about 2/3 full and bake about 20 minutes or until muffins test done.
SOUR CREAM MUFFIN RECIPE with blueberries
Preheat oven to 350F degrees.
Use paper liners or grease large 2 ½ inch size muffin pan.
Grate the orange peel from small orange; squeeze 2 tablespoons juice from orange and save.
In a large mixing bowl combine the butter, and sugar and beat until fluffy; add eggs one at a time beating after each.
Add orange juice and grated orange peel to the creamed mixture; add sour cream and blend in.
Add the flour, baking powder and salt to the creamed mixture and stir by hand only to moisten.
Add the whole blueberries and stir in.
Spoon into muffin cups and bake about 35 minutes or until pick comes out clean.
While muffins are still hot spread with thin glaze.
Slowly add milk to 1 cup powdered sugar until mixture will drip from spoon (not run). On hot muffins it will become a glaze.
Makes 12 large muffins.