Jordan Marsh Blueberry Muffins

Summary

Yield
Servings
Source

Jordan Marsh

Prep time1 hour
Recipe Typesbreads

Description

These were sold in the Jordan Marsh store in Boston, MA, baked in their own bakery.  They are wonderful!  Almost like a cupcake.  And enormous!  Use the jumbo muffin tins if you have them to make six or the regular size tins makes a dozen ...  be sure to grease the top of the tins because the muffins will cook up with a high crown and you want to be able to remove the muffins without breaking them

Ingredients

1⁄2cbutter, softened
1csugar
2 eggs
2cflour - all purpose (plus a little more for dusting berries)
2tbaking powder
1⁄2tsalt
1⁄2cmilk
1tvanilla
2cblueberries (fresh are best, if frozen, do not thaw)
1⁄3csugar, plus more for sprinkling

Instructions

Grease 6 jumbo muffin pan or 12 regular size muffin pan - the cups as well as the top of the pan.  I don't recommend baking cups for these muffins.  Just grease the pans really well.

Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition, and set aside.

Sift flour, baking powder and salt and set aside.

Combine milk and vanilla (you can pour the vanilla right into the measuring cup with milk)

Add dry ingredients to butter mixutre alternately with the milk mixture, beginning and ending with the dry ingredients; mix until well combined but do not overmix.  Just enough to blend together, don't worry about lumps.  If you overmix, your muffins will be 'tough'.

Dust blueberries with a little flour to prevent them from sinking to the bottom of the muffins. Gently fold berries into batter. If using frozen berries, don't thaw them out, add them frozen.  Be very gentle when you add the blueberries, I always hand mix with a large spoon. If you use a mixer, the berries will break apart and you'll end up with blue muffins. What you want is large, intact blueberries throughout the muffins.

Pile the batter evenly between the muffin cups and sprinkle tops with granulated sugar.

Bake in a preheated 375 degree oven 35-40 minutes for the jumbo muffins or 25-30 minutes for the regular size or until a toothpick inserted in the center comes out clean.

Cool in pans 15-20 minutes. Run a butter knife around and under the edges of crowns of muffins to aid in removal from pans.

Place on wire rack and cool. Makes 6 jumbo or 12 regular size muffins.