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.
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.
Yield: Makes 12
Jordan Marsh Blueberry Muffins
modified slightly from New England Today
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
Calories
224.1Fat (grams)
8.6Sat. Fat (grams)
5.1Carbs (grams)
34.3Fiber (grams)
.7Sugar (grams)
19.3Protein (grams)
3.5Sodium (milligrams)
195.6Cholesterol (grams)
52.2Nutritional information calculated using the Recipe Calculator on SparkRecipes.com
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