When I lived in New York, one of my favorite weekend rituals was visiting Mary’s Marvelous in East Hampton. It wasn’t just the cozy charm of the place—it was those legendary blueberry muffins that kept me coming back.
Now, I’ve never considered myself a blueberry muffin fanatic, but Mary’s version changed everything. Each muffin was overflowing with huge, juicy blueberries. It wasn’t a one-time fluke either. Every visit, no matter the day, they looked and tasted perfect—almost like edible artwork.
Sadly, Mary’s Marvelous shut its doors in September 2021. Mary announced via Instagram that she was working on a cookbook, and I was thrilled at the idea of finally uncovering the secret behind those perfect muffins. I waited. And waited. Eventually, my curiosity got the best of me and I dove into the world of blueberry muffin recipes, determined to create a version that could rival hers.
I even messaged Mary’s Instagram account and got a tip: put the blueberries on top of the batter in the muffin pan. I interpreted that as letting the berries sit on top and naturally sink into the batter during baking. It wasn’t quite right, but it was a clue. I tried all sorts of methods, but nothing quite captured the magic of her muffins.
My search led me down a familiar path—the famous Jordan Marsh Blueberry Muffin recipe. The New York Times version is excellent, even suggesting mashing some berries for moisture, but that turned the batter an unappetizing gray. It still wasn’t the muffin I remembered.
What made Mary’s muffins stand out was the sheer number of blueberries in each one. In a recent radio interview, Mary shared that on busy summer weekends, she baked 100 blueberry muffins by hand each Saturday and Sunday. Her guiding principle? “More berries than batter.”
I was thrilled to recently discover that Mary had released her recipe and technique through her Substack newsletter. She detailed the secret: portion plain batter into each muffin cup first, then carefully fold in about ¼ cup of blueberries by hand until they’re nearly bursting out of the top. That was the missing piece.
Since Mary’s closed, I’ve been working on my own “muffin mash-up” recipe. Using her advice, I now divide my blueberries: I mix one cup of frozen blueberries directly into the batter, scoop it into muffin cups, then press another cup of berries into the tops before baking. This method gives the muffins that bakery-style look and ensures every bite is packed with berries.
I’ve made these muffins with both fresh and frozen blueberries, and surprisingly, I prefer frozen—especially organic ones. Frozen berries are always on hand, making it easy to satisfy a muffin craving any time of year. Plus, I find the flavor more vibrant and tangy. Just remember: if you’re baking with frozen berries straight from the freezer, they’ll need a few extra minutes in the oven, so start checking around the 20-minute mark.
Mary’s original recipe is now available via her newsletter, but if you want to try my berry-packed spin on it, here’s how I make mine:
Extra-Berry Blueberry Muffins
Bursting with juicy, purple-stained blueberries, these muffins strike the perfect balance between fluffy and hearty. The batter is light with a hint of lemon, and the cinnamon-sugar top adds a delicious crunch. Skip the cinnamon if you like, but don’t skip the sugar topping—it really makes the muffin.
Makes 16 standard-size muffins
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- ⅔ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 cups frozen blueberries, divided
- 2 tablespoons sugar + ¼ teaspoon cinnamon (optional) for topping
Instructions
Preheat oven to 400°F. Line a muffin tin with paper liners or use parchment squares for a rustic look.
Melt the butter and let it cool slightly.
In a large bowl, combine lemon zest and sugar, rubbing together with your fingers to infuse the zest.
Add eggs one at a time, beating until smooth and slightly pale.
Gradually mix in the melted butter until the mixture is shiny and well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the wet, alternating with the milk, and stir just until incorporated—don’t overmix.
Gently fold in 1 cup of frozen blueberries.
Divide the batter evenly among the muffin cups, filling each one generously.
Top each muffin with a heaping tablespoon of the remaining blueberries, pressing them gently into the batter.
Sprinkle each muffin with cinnamon sugar for a crisp, sweet top.
Bake for 25–30 minutes, or until a toothpick comes out clean and the tops are golden.
Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.
These are best enjoyed fresh within two days, but they freeze beautifully—just let them cool completely and store in an airtight container. To serve, thaw at room temperature.
FAQs
Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries, especially during peak season. However, frozen blueberries are preferred in this recipe for their tangy flavor and year-round availability. If using fresh, keep an eye on bake time as it may be slightly shorter.
Do I need to thaw frozen blueberries before using them?
No. Use frozen blueberries straight from the freezer. Thawing them can cause them to bleed color into the batter and make it soggy. Just add them frozen and adjust baking time as needed—start checking at 20 minutes.
What’s the purpose of adding blueberries on top instead of mixing them all into the batter?
Adding blueberries on top after portioning the batter ensures that the berries are evenly distributed and visually appealing. It also helps prevent all the berries from sinking to the bottom and gives the muffins that “bakery-style” look.
Can I skip the lemon zest or cinnamon sugar topping?
You can omit either based on your taste. The lemon zest adds a bright aroma and flavor, and the cinnamon sugar creates a crunchy, sweet muffin top. Even if you skip the cinnamon, don’t skip the sugar topping—it’s key to the texture.
Why use parchment squares instead of muffin liners?
Parchment squares (often sold as hamburger patty dividers) give the muffins a more rustic, high-end bakery look. They also allow for a taller rise and make it easier to remove the muffins after baking.