Jordan Marsh Famous Blueberry Muffins Recipes

JORDAN MARSH BLUEBERRY MUFFINS

Steps:

• 1. With a mixer, cream together sugar and softened butter until fluffy. Add eggs one at a time, mix until blended. Add dry ingredients, mixing with milk alternately. Wash blueberries and pat dry. Sprinkle with alittle flour so they won't sink to the bottom of the muffin. Fold in blueberries. Grease cupcake tins with butter. Fill 3/4 full. Sprinkle sugar on top.
• 2. Bake in 375 degree oven for 20-25 minutes. Allow to cool completely before you pull them from the tin. Use paper tin liners if you want. It should make 10-12 muffins depending on the size muffin tin. Enjoy!

JORDAN MARSH STYLE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
• Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.

JORDAN MARSH-INSPIRED BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
• In a medium-sized bowl, beat together the butter and sugar until well combined.
• Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
• Beat in the baking powder, salt, and vanilla.
• Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
• Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
• Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
• Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. 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.
• Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

JORDAN MARSH FAMOUS BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
• In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to over mix once the wet and dry ingredients are combined).
• Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
• Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). I usually skip that step.
• Add the remaining whole berries and stir in gently by hand.
• Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray).
• Fill greased muffin cups 3/4 full.
• Sprinkle sugar on top of unbaked muffins.
• Bake at 375°F for 25-30 minutes.
• Cool in pan.
• Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks.
• If desired, brushed with melted butter and sprinkled with additional sugar. IMO opinion, the more sugar the better - it gives the top a nice crunch.

JORDAN MARSH FRESH BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
• Cream together the butter and sugar until fluffy.
• Add eggs, one at a time, until well blended.
• Mix together flour, baking powder, and salt.
• Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
• Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
• Portion into the prepared tins using an ice cream scooper or ladle.
• Sprinkle the extra sugar on top and bake for 25-30 minutes.
• Cool 30 minutes before removing from the pan.