Muffins for Puffins: Blueberry Muffin Recipe
If you've come here from Muffins for Puffins in search of the author's favorite blueberry muffin recipe, you're in the right place! This recipe has no fish, flies, or oysters in it—pinky promise. In fact, it's the original Jordan Marsh Blueberry Muffin recipe—Jordan Marsh being the iconic, now defunct, Boston department store that sold giant, cake-y, vanilla-y, DELICIOUS blueberry muffins. They're a New England staple!
Now, scroll down and get cracking on the muffins that inspired Puffling's (and this author's) creative journey! And keep an eye out for Seagull...
(Recipe from cooking.nytimes.com)
Jordan Marsh Blueberry Muffins
Yields 12 muffins
Ingredients:
½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar (to sprinkle on top of muffins)
Preparation:
Step 1: Preheat the oven to 375 degrees.
Step 2: Cream the butter and sugar until light.
Step 3: Add the eggs, one at a time, beating well after each addition. Add vanilla.
Step 4: Sift together the flour, salt, and baking powder, and add to the creamed mixture alternately with the milk.
Step 5: Crush ½ cup blueberries with a fork and mix into the batter. Toss the remaining whole berries in flour to prevent them from sinking to the base of the muffins, then fold them into the batter.
Step 6: Line a 12 cup standard muffin tin with cupcake liners and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Step 7: Remove muffins from tin and cool at least 30 minutes. Store uncovered or the muffins will be too moist the second day.
Step 8: ENJOY!
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