Blueberry Almond Muffins

The weather has finally cooled off, which means baking season has officially opened. I'm especially excited about it this year since our air conditioner has been on the fritz for months now and I've hardly cooked, much less baked anything exciting in an effort to keep the house as cool as possible.

I always start the beginning of baking season the same way every year, with a batch of my favorite muffins. These started out as Jordan Marsh blueberry muffins whose recipe has been circulating for years, but over time they have slowly morphed into something even more amazing. I hope you enjoy them as much as my family does, when I bake them they don't tend to stay around long.


Blueberry Almond Muffins
makes 12 regular size muffins 


½ cup butter
1 cup granulated sugar
½ teaspoon salt 
2 teaspoon baking powder
2 eggs 
2 cups all purpose flour
½ cup milk
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 pint blueberries 

for sprinkling on top

sugar in the raw
almond slivers 


  • Preheat oven to 450° and grease and flour a 12 cup muffin tin, or line with muffin papers.
  • In a large mixing bowl cream together butter, sugar, and salt. Add baking powder and eggs, then mix well.
  • Add flour, milk, and vanilla extract alternating between wet and dry ingredients.

If you are using frozen blueberries rinse them in cold water first, pat dry, and coat with 1 Tablespoon of flour before folding into the batter. It will help keep the batter from turning purple.

  • Gently fold in blueberries by hand, taking care not to smash them. 
  • Fill muffin tins to the top, then sprinkle almond slivers and sugar in the raw on top.

Do Not skip this next step or muffin tops will not form properly.

  • Bake at 450° for 5 minutes, then drop oven temperature to 375° and continue to bake for 30-35 minutes.
  • Let muffins cool before consuming the entire batch. You won't be able to stop at just one, I promise, they are that good.

Inspiration for this recipe

Jordan Marsh Blueberry Muffins 

*since this is such a well known recipe and I have seen many sources for it I opted not to link to a specific one. My copy happens to come from a newspaper I picked up a billion years ago while I was on the East coast.