Jordan Marsh-Inspired Blueberry Muffins
Classic, tender blueberry muffins inspired by the famous Jordan Marsh department store recipe, loaded with fresh blueberries and topped with a sprinkle of sugar for a delightfully crispy top.
Ingredients
- •½ cup butter
- •1 cup sugar
- •2 whole large eggs
- •2 teaspoons baking powder
- •½ teaspoon salt
- •1 teaspoon vanilla extract
- •2 cups King Arthur Unbleached All-Purpose Flour
- •½ cup milk
- •2½ cups blueberries
- •¼ cup sugar
- •topping
Cooking Instructions
- 1.
Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
5 min
- 2.
In a medium-sized bowl, beat together the butter and sugar until well combined.
5 min
- 3.
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
3 min
- 4.
Beat in the baking powder, salt, and vanilla.
2 min
- 5.
Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
5 min
- 6.
Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
3 min
- 7.
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
5 min
- 8.
Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional-go for it!
2 min
- 9.
Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
30 min
- 10.
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
5 min
