JORDAN MARSH STYLE BLUEBERRY MUFFINS
These are delicious especially made with Maine wild blueberries. A very nice, moist muffin. You may substitute butter for some or all of the shortening if you desire.
Provided by Anne Elizabeth
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 39.4 g, Cholesterol 31.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 173.4 mg, Sugar 22.1 g
JORDAN MARSH-INSPIRED BLUEBERRY MUFFINS
Categories Breakfast Brunch Dessert Kid-Friendly Quick & Easy Blueberry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 12 muffins
Number Of Ingredients 10
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 BLUEBERRY MUFFINS
These were the best blueberry muffins baked by the store Jordan Marsh. They finally gave out their recipe yrs ago and my father made sure he had it.
Provided by Gina Cormier
Categories Other Breakfast
Time 40m
Number Of Ingredients 9
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 BLUEBERRY MUFFINS
This is from my mom's cookbook. She claimed it was the popular Jordan Marsh muffin that we all loved so much.
Provided by mermaidmagic
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- With the mixer on low speed, cream the butter and sugar together until fluffy.
- Add eggs one at a time and mix until well blended.
- Combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk.
- Add the vanilla extract.
- Fold in the blueberries by hand until well mixed into the batter.
- Grease the muffin tin well, including the top.
- Pile the batter high in each muffin cup.
- Sprinkle each generously with sugar.
- Bake in a preheated 375 degree oven for 25-30 minutes.
- Cool in pan before serving.
Nutrition Facts : Calories 255, Fat 9.6, SaturatedFat 5.5, Cholesterol 68.3, Sodium 248.7, Carbohydrate 38.7, Fiber 1.4, Sugar 20.5, Protein 4.4
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