Jordan Marsh's Blueberry Muffins
The famous copycat of Jordan Marsh's legendary blueberry muffins — tender, buttery muffins packed with fresh blueberries and a crunchy sugar top. Store them uncovered or they get too moist the next day (if they last that long).
⏱️ Prep: 20 min🍳 Cook: 33 min🍽️ Makes 12
Nutritionper 1 muffin (~85 g)›
240
Calories
4g
Protein
38g
Carbs
9g
Fat
Ingredients
| 1/2 cup (115 g) | softened butter |
| 1 1/4 cups (250 g) | sugar |
| 2 | eggs |
| 1 teaspoon (5 ml) | vanilla extract |
| 2 cups (250 g) | flour |
| 1/2 teaspoon | salt |
| 2 teaspoons | baking powder |
| 1/2 cup (120 ml) | milk |
| 2 cups (300 g) | blueberries, washed, drained and picked over |
| 3 teaspoons | sugar (for sprinkling) |
Instructions
- Preheat the oven to 375°F (190°C).
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup of the blueberries with a fork and mix into the batter. Fold in the remaining whole berries.
- Line a 12-cup standard muffin tin with cupcake liners and fill with batter. Sprinkle the 3 teaspoons sugar over the tops and bake at 375°F (190°C) for about 30-35 minutes.
- Remove the muffins from the tin and cool at least 30 minutes. Store uncovered, or the muffins will be too moist the second day, if they last that long.