Are Levain Bakery Blueberry Muffins the Best Blueberry Muffins Ever?
Like many of my obsessions, my quest to reverse-engineer Levain Bakery blueberry muffins started on Instagram (see: muffin mayhem on my Instagram account). But long before that, Instagram had idly served me this photo of their blueberry muffins from Levain’s account, causing me to literally gasp and stop the mindless scrolling. I’d never seen a blueberry muffin look so enticing. Levain Bakery’s blueberry muffins are known for their extra wide muffin tops, all crackled with sugar. Were these the best blueberry muffins ever?
Levain Bakery Cookies versus Levain Bakery Muffins
Unfortunately, I couldn’t immediately answer the question—despite having lived in New York for a few years, occasionally even in the same Upper West Side neighborhood as Levain Bakery itself, I had never tried Levain Bakery’s muffins. Why??? Because of their damn chocolate chip cookies!
If you’ve been living under a rock in the last 15 years or so and somehow missed this, Levain Bakery’s chocolate chip cookies are famous. Their chocolate chip cookies are made with such thick mounds of dough that they could almost pass for scones. They are also so gooey in the middle that they can almost be mistaken for being raw/incredibly underdone. I am personally not a fan (it’s an unpopular opinion, I know). I like my chocolate chip cookies on the thinner side (but not too thin to be crispy), with crispy edges, the centers that are chewy AND fudgy, and made with chopped chocolate that melt into puddles throughout the cookie and nothing else. Because did I mention that Levain’s chocolate chip cookie recipe is made with WALNUTS? There is no option to get the cookie on its own without nuts. Like, why???!
As a result, I boycotted the bakery and only reluctantly dragged myself there when friends from out of town insisted we go. And every time, much to my disappointment, we would order a Levain chocolate chip cookie. Nobody ever wanted to branch out, because really, none of us knew any better (including myself). Now here I was years later, foolishly kicking myself for never trying anything else from the bakery—specifically, Levain’s blueberry muffins.
Levain Bakery Blueberry Muffins versus Jordan Marsh Blueberry Muffins
Convinced that I had missed out on the best blueberry muffins, I decided to reverse-engineer them at home. I’d already done a lot of the legwork last year, when I dutifully tested some of the most popular and much recommended blueberry muffin recipes as research for developing my own blueberry muffin recipe for #weeknightbakingbook. One of the most beloved recipes was for Jordan Marsh Blueberry Muffins. These muffins originated from a Boston-based department store, Jordan Marsh, that went out of business in the early 90s. The flagship store contained a bakery whose blueberry muffins had a cult following. It was a pretty solid recipe, with lots of blueberries to keep the muffins incredibly moist and flavorful.
Almond Flour in Levain Bakery Blueberry Muffins?
Although I liked the Jordan Marsh blueberry muffin recipe a whole lot, one of my goals for #weeknightbakingbook was to develop breakfast pastry recipes made with alternative flours and nutmeals. I’ll talk about this more in the book itself, but it’s mostly because, well, for years, when I worked in tech, I would often treat myself to a pastry from the bakery around the corner for breakfast. An hour or so later, I’d crash from the sugar and find myself starving and furiously counting down the minutes until lunch. I eventually found that stuffing my own breakfast pastry recipes with whole wheat flours and nuts kept me going until lunchtime.
My #weeknightbakingbook blueberry muffin recipe is a variation of the Jordan Marsh blueberry muffin recipe, but with a twist: almond flour. I’ve added an entire 1/2 cup of almond flour to the original Jordan Marsh muffin recipe. Not only does the almond flour help keep me full until lunch, but it also adds a wonderful toasty flavor to the muffins and gives every single muffin a generous, sky-high dome close to (but not quite as dramatic, because look at them!!!) Levain Bakery’s blueberry muffins.
Let’s Talk about Those Levain Bakery Blueberry Muffin Tops
Although I’ll never know what the real Levain Bakery blueberry muffin recipe is (fingers crossed they’ll eventually come out with a cookbook—I’d buy it JUST for the muffin recipe alone), I was confident enough in the taste and quality of #weeknightbakingbook’s blueberry muffin recipe to use it as a starting point for my experiments. Besides—I knew that the Levain blueberry muffin was all about the muffin top, anyway.
And finally, because so much sugar is sprinkled on top of each muffin, their tops WILL spread generously, well beyond the space of each muffin cavity. That means that if you fill every muffin cavity in the pan, their tops will spread, touch each other, and stick to one another. Getting them out of the pan will be a near impossible task, and cause many of them to break. It’s important to leave space between each one. Again, this method was confirmed by Levain’s Instagram account too. In addition to preventing the muffin tops from sticking and breaking, leaving every other cavity empty allows more heat and air to circulate between the full cavities, leading to more browning (you’ll notice that Levain’s blueberry muffin is pretty brown) and doming in the oven (as high heat makes muffins dome better).
Best Levain Bakery Blueberry Muffin Recipe Tips
- {Equipment Tip} For this recipe, tools are important. You’ll need two muffin tins, a 1-tablespoon OR a 3-tablespoon cookie dough scoop, and an offset spatula (preferably with a short, metal blade). The cookie dough scoops are for filling each cavity with muffin batter—to get tall domes, you’ll need to fill each one with SIX tablespoons of batter. It works best if you’re precise. Anything more will cause the muffins to overflow, and anything less will result in squat muffins. You’ll then need the offset spatula to “unstick” the wide muffin tops from the pan.
- {Ingredient Tip} Use cooking spray to spray the muffin tin in order to turn the muffins out of the pan easily and quickly. Levain doesn’t use paper liners for their muffins; in order to be #authentic, I didn’t either in the recipe below. To make it work, you’ll need to spray the inside of each cavity with a GENEROUS amount of cooking spray—and when I say generous, I mean generous. You’ll be uncomfortable with the amount of spray used. You’ll also need to spray the outer border around the cavities. And FYI—butter won’t work, and will cause the muffins to stick to the pan. Use cooking spray!!!
- {Timing Tip} The recipe instructs you to rest the blueberry muffin recipe for one hour at room temperature; technically, this step is optional. You can bake the batter immediately after making and end up with some pretty damn good muffins. But if you want super domed muffins with seriously tall tops, rest the batter for an hour! This will allow the flour to hydrate and absorb the liquids in the batter more fully, leading to taller domes. Don’t stick the batter in the fridge—chilled batter will cause the muffins to stick in their cavities. In fact, make sure ALL your ingredients are at room temperature before using in the recipe. Again, this is one of the secrets to super tall blueberry muffin tops.
- {Baking Tip} If you have a convection oven, now is the time to use it! When I was researching muffin recipes for #weeknightbakingbook, I discovered that muffins dome really well when first baked at a high temperature like 425 (F). Doing so encourages the baking powder in the batter to react faster, causing the muffins to rise more quickly in the oven. These recipes then instruct you to lower the oven temperature to 350 (F) to prevent the muffins from burning and drying out. It’s a lot to keep track of, and I found it hard to imagine that the pros at Levain Bakery doing that sort of fussy tinkering in a busy setting. So instead, I baked the muffins at 400 (F) and found that it worked just as well, but found that it worked even better on the convection setting (as the convection fan was more effective in getting heat evenly and consistently between the muffin tin cavities).
More Muffin Recipes
- Banana Cinnamon Muffins
- Better-For-You Banana Muffins
- Small Batch Whole Grain Chocolate Graham Muffin Mix
Levain Bakery Blueberry Muffins
Ingredients
For the Levain Bakery Blueberry Muffins
- 2 cups (9 ounces or 255 grams) all-purpose flour
- 1/2 cup (1.75 ounces or 50 grams) almond meal or almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (4 ounces or 113 grams) whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (7 ounces or 198 grams) granulated sugar
- 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 1/2 cups (13 ounces or 369 grams) fresh blueberries, at room temperature
For the Garnish
- 9 teaspoons granulated sugar
Instructions
- In a medium bowl, whisk together the flour, almond meal, baking powder, and salt. In a small liquid measuring cup, whisk together the milk and the vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one is fully incorporated, scraping down the bottom and sides of the bowl after each addition.
- With the mixer still on low, add the the dry ingredients in three equal parts, alternating with the wet ingredients in two parts. Beat until just combined, then scrape down the bottom and sides of the bowl once more, then beat on low for an additional 30 seconds. Take 1/2 cup of the blueberries and crush them with your hands so they are juicy; add to the batter and increase the mixer speed to high for 5 to 10 seconds to encourage the berries to release their juices even more. Immediately reduce the mixer to low and add the rest of the berries, mixing until incorporated evenly throughout the batter, another 30 seconds.
- Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.
- While the batter is resting, position a rack in the center of the oven and preheat the oven to 400 (F) using the convect setting (if possible). Prepare two muffin tins by spraying the inside and border of every other cavity in the muffin tin generously with cooking spray.
- Use a 1-tablespoon or 3-tablespoon cookie dough scoop to fill each sprayed cavity with 6 tablespoons of the batter. The first muffin tin will have six cavities filled, whereas the second muffin will will have three cavities filled. For the second muffin tin, you'll need to pour water into every other cavity to mimic the placement of the batter in the first muffin tin. Sprinkle the top of each cavity, aiming for the batter and avoiding the pan, with 1 teaspoon of granulated sugar each.
- Bake each muffin tin for 18 to 22 minutes, or until the muffins are domed and golden brown around the edges. A skewer inserted into the center of a muffin should come out with a few crumbs attached. Cool the muffins in their muffin tin on a wire rack for 15 minutes, then use an offset spatula to run underneath the edges of the blueberry muffin tops to prevent them from sticking in the pan. Be careful to just run the offset spatula under the edges—you don't want to accidentally cut into the muffin bottom and decapitate the muffin from its top!
- After unsticking the muffin tops, keep cooling the muffins in the tins completely to room temperature. DO NOT TRY AND TURN THE MUFFINS OUT WHILE THEY ARE STILL WARM. Because these muffins are so top-heavy, you’ll run the risk of accidentally pulling the tops and bottoms apart if the cake is still warm! Wait until they are cooled completely before turning them out of the pan. Run the offset spatula underneath each muffin top once more and gently tilt the muffin upwards to turn it out of the pan. The muffins are best on the day that they’re made, but can be individually wrapped in plastic and stored at room temperature for up to 2 days.
This post was last updated 5/20/2020.
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NO TIME TO BAKE?!
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.
Stacey says
At what point do you add the milk? I tried to follow instructions and realized I had the milk still sitting out so mixed it in at the end. Did i miss something.
Michelle says
Yes, step 3, first sentence: With the mixer still on low, add the the dry ingredients in three equal parts, alternating with the wet ingredients in two parts. Wet ingredients = milk and vanilla 🙂
Stacey says
Thanks! I ended up adding the milk before resting, but these muffins were sooooo delicious! I’m saving this recipe as my master muffin recipe. This is my favorite so far! I dont think I need to look for other ones. Thanks for sharing 🙂
Mark says
Wow, these tasted like the came right out of the oven at Levain. Great recipe, thanks!
Question: even though we heavily greased the tin, it surely was tricky to get them out without breaking. Wonder if we used paper liners, would that make a significant difference in the muffin?
Michelle says
Paper liners work, but they affect the texture of the base somewhat and impede the muffin top from spreading as much as they do, too. Have you checked out my Instagram Story tutorial showing how to lift these muffins out of the tin without breaking them? It’s currently saved on my IG profile as one of the circles under the bio, under the title “Small Batch Blueberry Muffin” (you may have to scroll left or right to find it): https://www.instagram.com/hummingbirdhigh/
caitie says
followed the instructions as directed! some of the best blueberry muffins i’ve ever had!
Sam says
How does this only have 2 reviews? It’s the absolute best muffin recipe! I know many others who have made it successfully and I always recommend it. If I want a perfect, no fail muffin recipe this is the base I use!
Liz Hu says
AMAZING muffins!! best blueberry muffins I have ever tried. Thank you.
Maria says
Another winning muffin recipe! I had these beautiful small blueberries and the muffins had great height and fabulous flavor! Thank you.
Sam says
Hi. I assume you can use frozen blueberries for this recipe as well? Thanks for any info.
Michelle says
Yes, but with reservations! The secret to super tall and domed muffin tops starts with your ingredients. If any of them are colder than room temperature, your muffins won’t rise and dome as well as mine did. Furthermore, using frozen blueberries straight from the freezer has a tendency to make these muffins stick to the pan.
That being said, you can use frozen blueberries in this recipe. However, you’ll need to prep them by thawing them and making sure they’re completely at room temperature before using them in this recipe. As the blueberries thaw, they’ll release liquid. Dump most of that liquid out before using it in the recipe.
Sam says
OK, thanks for the helpful tips, Michelle. I’ll let you know how these turn out for me. 🙂
Sam says
I finally made these muffins, with a few adjustments. First, I used 100% whole-wheat (actually, sprouted spelt) flour. For the sugar, I used Sucanat, and reduced the amount (in both the batter and on top). For the almond meal, I simply ground up some regular almonds (with skins) in the food processor. And I saved the liquid from the thawed blueberries, substituting it for part of the milk. Of course, I knew I wouldn’t get identical results, but I didn’t care. Anyway, these turned out great! 🙂 Probably the best blueberry muffin recipe I’ve ever made. I’m definitely saving this recipe. Also, I stored these in the fridge, and they were just fine.
Cookie says
Does Levain have a recipe for cranberry muffins? This would make a great Christmas gift for neighbors
Michelle says
No, I don’t think that Levain sells cranberry muffins. But you can easily replace the blueberries in this recipe for a cranberry version to make your own!
Rachel Levada Fishman says
If I need to make these nut-free, do I replace the almond flour with the same amount of regular flour?
Michelle says
Yes! Feel free to replace the almond flour with the same amount of AP flour. However, you will need to bake the muffins for longer than the recipe states. Add 2 to 3 minutes more to the Bake Time.
Rachel Fishman says
Thank you!
Beth says
I love this recipe! The muffin inside reminds me of the delicious Costco muffins. I used half the sugar on the tops but should have used the full amount. Excited to make again. Thank you for this diligent recipe.
Shriya says
I loved this recipe! I appreciated the detailed instructions, tips, and background. They came out exactly as expected and were gone in no time!
Abbey says
These cupcakes were amazing! So yummy soaked with melted butter…mmmm. It is possible to freeze them?
Michelle says
Yes, you can freeze them, but the muffin tops won’t be crispy anymore after they’ve thawed.
Betsy says
I have made this recipe several time and it is always such a big hit!
I have been thinking about trying this as a loaf for easy transportation– do you think the recipe needs more flour?
Michelle says
I’m sorry, I’m not sure! I’ve only ever made the batter as muffins. But try it and report back!
Sophia says
I love these muffins!! I have made them many many times without fail. I also have made them, split the batter in half, and did half choco chip, half blueberry muffins. I also have put the batter in a little loaf pan and made a mini muffin loaf cake!
Delicious always. I’ve made it 10+ times and it’s yet to fail me. Favorite muffin recipe yet.
Bruce Jackson says
I love love LOVED your Banana Muffins recipe! But just curious – why didn’t you use the same formula for this recipe and just substitute blueberries for the bananas? No sour cream or baking soda, addition of milk, less butter and salt. Is it because you added the almond flour?
Thanks and keep up the great work!
Michelle says
Hi! The starches, moisture, and sugar levels between the two fruits vary by a lot so they are not interchangeable in a recipe. You wouldn’t sub mashed banana for mashed blueberries in a banana bread recipe – the same logic applies here. Fruit can’t always be substituted directly! That’s why they are two completely different recipes.
Monica says
Hi,
I just watched your blueberry muffin video. You are amazing. I am off to the store to purchase all the ingredients for this recipe. I weigh everything in grams ,so thank you for printing those measurements. Do you know how much 6 tablespoons of muffin batter weigh? I like to be precise.
Michelle says
Aw, thanks for attending the event! It was so much fun—hope you had fun, too! So I’ve never actually weighed the muffins as I’ve measured them out, but I weighed one of the ones I made in the class yesterday. It came out to 4.25 ounces (120 grams). I’d aim to weigh each muffin around there?
Liz says
Hi. Can I use low-fat milk? Or buttermilk? I don’t have whole milk. Thanks!
Michelle says
Yes! Either works well in this recipe 🙂
Patti says
These seemed to take longer to make than the recipe indicated but they were good. I followed every ingredient and instruction to the letter but I didn’t get any spillage over the rim like yours. The tops had high domes but not that cool wide overhang. Wonder why?
Michelle says
Hi, the 1 teaspoon of sugar is what helps the muffin tops spread! If you skimped on that part, the muffin tops won’t spread/spill like mine did.
Krystal Roux says
I can’t even describe how delicious these muffins turned out. I’ve already eaten three, and I want more. The only thing is, I uh, mistakenly used 9 tablespoons instead of 9 TEASPOONS. Haha. Needless to say, I had to turn the muffins over after they cooked and dump some of the unmelted sugar off. It seriously is the most delicious blueberry muffin I have ever tasted. I cannot wait to share these with my boys and friends because I know they will love them!!
Lauren says
These muffins are IN-credible. Freaking excellent recipe. Thank you kindly. Also a special thank you for all your efforts; very concise detailed note taking. It’s much appreciated. You’re an all-star !
Stefanie Gabel says
I’d like to make these for my coworkers but I really don’t wanna have to get up at the butt crack of dawn! But I also don’t want to compromise any aspect of the muffin…
Is there a way to make ahead that won’t affect the outcome?
Also, if I’m up for it, would doing the 425/350 temp change make an even higher dome? If so, what are the times for that?
Can’t wait to try this. THANK YOU!
Michelle says
Hi—keep the oven temp consistent! I tried the 425/350 thing, it didn’t make much of a difference with the muffin height and was just a fussier extra step (to an already fussy recipe).
If you want, you can make the batter a day before, cover refrigerate it, then bake it the next day. However, this method works best ifyou let the batter come to room temp before baking—otherwise the muffins are more likely to get stuck in the pan.
Stefanie says
Would you put the batter in the fridge overnight BEFORE or AFTER you let it rest for an hour at room temp?
Michelle says
Before! The overnight rest works as a substitue for the hour rest at room temp (does that make sense?).
Debbie says
Finally a muffin recipe with high muffin tops!! I made this recipe with friends yesterday and we all loved it! We followed the instructions to the T but then forgot the water in the second muffin tin. It didn’t actually affect the outcome though, because the muffins still looked and tasted amazing. I found it a bit difficult to get the muffins out of the tin in one piece even though I generously greased the muffin tin but it didn’t bother me too much!
Brooklyn says
Will it work with egg replacer? 🙁
Brooklyn says
Does resting the batter for one hour really help give them rise higher?
I made them with an egg replacer but I did not have time to let the batter sit, so the tops are not very high. >.<
They taste very delicious though so I would like to give it another try and rest the batter next time, if it really does help to give them a big rise. ^-^
Dorothy says
FAVORITE blueberry muffin recipe! I add lemon zest & juice (variation from the Weeknight Baking book) and this seriously makes the best muffins. Everyone I give them to raves about them!!
Lillian says
Is there a substitution for the almond flour or meal? We have serious nut and egg (I have a solution for this) allergies in our household.
Thank you for your answer in advance.
Michelle says
You can replace it with the same volume amount of AP flour, but you’ll need to add 2-3 minutes extra to the Bake Time.
Anisa Putri says
Hi There!
I was wondering if it was possible to halve this recipe. If so, Would I still have to place another cupcake tin with water underneath? Thank You!
Michelle says
Hi, I have a small batch version of this recipe on my blog! https://www.hummingbirdhigh.com/2020/05/small-batch-blueberry-muffin-recipe.html No need to do any calculations on your end, and it will instruct you how to fill the pan accordingly!
Annie says
Amazing blueberry muffins. I used ~30% whole wheat flour and the texture is still superb. I couldn’t get the tops to rise into that bakery-style fan, but they were delicious nonetheless.
Batsheva says
Can almond milk or oat milk be used as a sub for the milk and smart balance for the butter to make it dairy free
LP says
Loved this recipe – thank you! First batch that went into the oven didn’t spill over as much as I expected. Once I checked your IG Highlights on the small batch version of these i realised that even with 6tbsp of batter in each muffin well, I still didn’t have enough to achieve a bakery-style dome, The next batch I added batter until the tops were piled high and, hey presto, they did exactly what they were meant to. Made with half-blueberries and half-raspberries and they are seriously spectacular.