Award Winning Blueberry Muffins

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To be fair, this recipe is 100% not of my creation, and I didn’t win any awards with it, but that doesn’t change that its merits! This is the classic and well loved Jordan Marsh blueberry muffin recipe. I just changed the sugary topping and skipped a step or two because I’m lazy. ha.

I chose to use Saskatoon berries in this recipe, but my heart wouldn’t be broken if you used big, plump, beautiful, blueberries.

Last summer I picked a huge, and I mean huge, amount of Saskatoon berries. For some crazy reason, the wild fruit was so bountiful and my girlfriend and I went out of our way to pick as much as I could fit in my freezers!

I think by the end of the season I had picked something like 80-100 cups. Yes. I meant to add that many zeros.

There were untold hours spent picking and even more hours spent washing, cleaning, freezing, and portion packing them for the freezer. But man, was it ever worth it. I got FREE organic, non-gmo berries, that just happen to be pretty darn good for you!

These noble little fruits are found growing wild and free in mostly in Western Canada, they’re also known as service berry and June berry, though if you don’t live in a province or state blessed with these little blue-black beauties, you have likely never heard of them!

Believe it or not, these little berries are superfruits! This means they are especially rich in antioxidants. They are high in fibre and Saskatoon berries are also a source of 5 essential vitamins and minerals.

I’ve made these muffins many, many times over since the summer. My husband and children absolutely love them. My son loves when I send him one in his lunch! These also freeze really well, see the notes in the recipe.


📖 Printable Recipe

Award Winning Blueberry Muffins. Bake some of these up for your family and friends, and blow them away! |

Award Winning Blueberry Muffins

Allyson Letal
Start your morning with a burst of sweetness and a touch of indulgence with our delectable blueberry muffins, featuring plump, juicy blueberries enveloped in a moist, tender crumb. Each bite offers the perfect balance of bakery-style luxury and homemade comfort, making them an irresistible treat for any time of day.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Treats + Desserts
Cuisine American
Servings 18
Calories 175 kcal


  • ½ cup butter softened
  • 1 ¼ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • ½ cup milk
  • 2 cups berries I use Saskatoons, but blueberries would be just fine!
  • 3 teaspoon sugar
  • 1 teaspoon butter


  • Preheat oven to 375f, and prepare a muffin tin with paper liners.
  • Cream ½ cup butter and 1 ¼ cup sugar until fluffy, then add 2 large eggs one at at time, beating well after each egg. Add 1 teaspoon vanilla extract and beat until well incorporated.
  • Combine 2 cups flour, ½ teaspoon salt, 2 teaspoon baking powder, in a medium bowl and mix into the wet alternately with the ½ cup milk.
  • Fold in 2 cups berries. Scoop mixture into muffin liners until they are 3/4 full.
  • Mix the remaining 3 teaspoon sugar and 1 teaspoon butter together to make a paste and crumble the paste over the tops of the muffins for an extra crispy treat.
  • Bake at 375f for 30-35 minutes.


These muffins freeze very well, I line them up on a cookie sheet and freeze until frozen then transfer into freezer bags to use at a later date!


Serving: 1muffinCalories: 175kcalCarbohydrates: 28gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 165mgPotassium: 44mgFiber: 1gSugar: 16gVitamin A: 213IUVitamin C: 0.4mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!

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