Blueberry Muffins Jordan Marsh Recipes

JORDAN MARSH'S BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375.
• Cream the butter and 1 1/4 cups sugar until light.
• Add the eggs, one at a time, beating well after each addition. Add vanilla.
• Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
• Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
• 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.
• Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

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 BLUEBERRY MUFFINS

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.

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.