Jordan Marsh Blueberry Muffins
The famous and most delicious Jordan Marsh Blueberry Muffins
Equipment
- Mixer
- Muffin Tin
Ingredients
- ½ Cup butter softened
- 1 ¼ Cups sugar
- 2 eggs
- 1 Teaspoon vanilla extract
- 2 Cups flour
- ½ Teaspoon salt
- 2 Teaspoons baking powder
- ½ Cup milk
- 2 Cups blueberries washed and drained
- 3 Teaspoons sugar
Instructions
- Preheat oven to 375℉
- Cream butter and sugar until light.
- Add eggs, one at time, beating well after each. Add vanilla (I like to add an additional teaspoon)
- Sift together the flour, salt, baking powder. Add to the creamed mixture (butter and sugar), alternating with the milk.
- Crush ½ cup of blueberries with a fork an dmix into the batter. Fold the remaining whole blueberries.
- Line a standard 12 muffin tin with liners and fill with batter. Sprinkle with the 3 teaspoons of sugar over the tops of the muffins. (I found this was too much added sugar for my family so just did 1 teaspoon of sugar). Bake at 375℉ for about 30-35 minutes.
- Allow to cool for 30 minutes before serving.
Notes
Store in glass topped cake dome, but our muffins didn't last very long. You can also freeze to prolong the life of the muffin.
I've read if using frozen blueberries - don't mash them.