Jordan Marsh-Inspired Blueberry Muffins
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
Butter (8 tablespoons)1 cup
Sugar (for topping)2 large
Egg2 tsps
Baking Powder1 tsp
Salt1 tsp
Vanilla Extract1 cup
Milk2.5 cups
Blueberry (fresh preferred)Directions:
1
Preheat the oven to 375°F
2
Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers
3
In a medium-sized bowl, beat together the butter and sugar until well combined
4
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition
5
Beat in the baking powder, salt, and vanilla
6
Add the flour alternately with the milk, beating gently just to combine
7
Scrape the bottom and sides of the bowl
8
Mash 1/2 cup of the blueberries
9
Add the mashed and whole berries to the batter, stirring just to combine and distribute
10
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here
11
Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired
12
It's traditional—go for it! 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
13
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool
14
Preheat the oven to 375°F
15
Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers
16
Preheat the oven to 375°F
17
Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers
18
In a medium-sized bowl, beat together the butter and sugar until well combined
19
In a medium-sized bowl, beat together the butter and sugar until well combined
20
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition
21
Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition
22
Beat in the baking powder, salt, and vanilla
23
Beat in the baking powder, salt, and vanilla
24
Add the flour alternately with the milk, beating gently just to combine
25
Scrape the bottom and sides of the bowl
26
Add the flour alternately with the milk, beating gently just to combine
27
Scrape the bottom and sides of the bowl
28
Mash 1/2 cup of the blueberries
29
Add the mashed and whole berries to the batter, stirring just to combine and distribute
30
Mash 1/2 cup of the blueberries
31
Add the mashed and whole berries to the batter, stirring just to combine and distribute
32
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here
33
Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here
34
Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired
35
It's traditional—go for it! Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired
36
It's traditional—go for it! 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
37
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
38
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool
39
Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool