Jordan Marsh Blueberry Muffins
I am not sure why but I have been craving blueberry muffins and for me, a box mix just wasn't going to do.
When I first moved to Boston, Jordan Marsh was one of the two iconic department stores, its flagship located in downtown Boston across from Filene's. It has since been absorbed into Macy's. I remember the store but I never experienced first-hand its iconic muffins. Luckily the recipe is readily available online.
These muffins are literally and figuratively bursting with blueberries. As I made my first batch it seemed that the batter only existed to hold the blueberries together. The muffins are light and moist with a slightly crunchy top from the sugar. A pretty straightforward recipe to pull together, they are perfect for a weekend breakfast.
½ cup butter, room temperature
1 cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons granulated sugar, for sprinkling
Preheat the oven to 375˚ F.
Line a muffin pan with paper or foil liners (the abundance of blueberries make these muffins prone to sticking so liners are better than just spraying the tins ).
In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition. Add vanilla.
In a separate bowl, combine the remaining dry ingredients. Gradually add the dry ingredients to the creamed butter and sugar mixture alternating with the milk. Do not overmix.
Mash ½ cup of the blueberries and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor). Add the remaining blueberries and stir in gently by hand.
Fill the paper muffin cups. Sprinkle sugar on top of unbaked muffins.
Bake 25-30 minutes. Cool in pan for a few minutes then remove and finish cooling on a wire rack. Muffins may be brushed with melted butter and sprinkled with additional sugar, if desired.
When I first moved to Boston, Jordan Marsh was one of the two iconic department stores, its flagship located in downtown Boston across from Filene's. It has since been absorbed into Macy's. I remember the store but I never experienced first-hand its iconic muffins. Luckily the recipe is readily available online.
These muffins are literally and figuratively bursting with blueberries. As I made my first batch it seemed that the batter only existed to hold the blueberries together. The muffins are light and moist with a slightly crunchy top from the sugar. A pretty straightforward recipe to pull together, they are perfect for a weekend breakfast.
Jordan Marsh Blueberry Muffins
modified slightly from New England Today½ cup butter, room temperature
1 cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons granulated sugar, for sprinkling
Preheat the oven to 375˚ F.
Line a muffin pan with paper or foil liners (the abundance of blueberries make these muffins prone to sticking so liners are better than just spraying the tins ).
In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition. Add vanilla.
In a separate bowl, combine the remaining dry ingredients. Gradually add the dry ingredients to the creamed butter and sugar mixture alternating with the milk. Do not overmix.
Mash ½ cup of the blueberries and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor). Add the remaining blueberries and stir in gently by hand.
Fill the paper muffin cups. Sprinkle sugar on top of unbaked muffins.
Bake 25-30 minutes. Cool in pan for a few minutes then remove and finish cooling on a wire rack. Muffins may be brushed with melted butter and sprinkled with additional sugar, if desired.
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