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Jordan Marsh Blueberry Muffins Recipe

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This recipe for Jordan Marsh Blueberry Muffins is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 T. butter (1 stick), at room temperature
1¼ c. sugar plus 2 tsp. for topping
2 large eggs
2 c. all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ c. milk
2½ c. blueberries
Directions:
Directions:
1. Preheat the oven to 375º. Grease a large muffin pan.
2. In a large bowl, cream the butter with an electric mixer (I use my standing mixer for this). Add 1¼ c. sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, sift together the flour, baking soda and salt. Add flour mixture to butter-sugar mixture, alternating with milk. Flour should go in first and last. Do not over mix.
4. In a small bowl, crush ½ c. of the blueberries with a fork and mix them into the batter by hand. Fold in the remaining berries. Fill the prepared muffin cups with batter. Sprinkle tops with the remaining 2 tsp. sugar.
5. Bake until the tops are golden and spring back when touched lightly, about 30 minutes. Serve warm.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes plus baking time
Personal Notes:
Personal Notes:
Small wild blueberries are better for muffins. Frozen can work as well, just thaw and drain in colander first.Jordan Marsh was an iconic department store in Boston that sadly no longer exists. Their bakery opened directly onto the street in Downtown Crossing and the smell of these muffins was divine!

 

 

 

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