Bakery-Style Jordan Marsh Blueberry Muffins
User Reviews
5
Bakery-Style Jordan Marsh Blueberry Muffins
Description
Bakery-Style Jordan Marsh Blueberry Muffins start with creamed butter and sugar to create a light base. Eggs and vanilla add richness and flavor, while sifting flour with baking powder and salt ensures a delicate rise. Milk is alternated with dry ingredients to maintain moisture and tender structure.
Blueberries are partly crushed before folding to release juices which blend through the batter, complemented by whole berries for texture. Baking in pre-lined muffin tins at a moderate oven heat produces golden muffins with soft centers punctuated by fruity bursts.
The method balances crumb softness and fruit distribution to resemble classic bakery muffins, suitable for breakfast or snacks. Measuring by weight improves consistency, but volume methods with careful spooning work well too.
Nutrition estimates are provided as a guideline; adjust ingredients as needed for dietary preferences.
Ingredients
- ½ cup butter 113 grams, softened
- 1 ¼ cups granulated sugar (250 grams)
- 2 egg large
- 1 tsp vanilla extract pure
- 2 cups all-purpose flour (240 grams)
- ½ tsp salt
- 2 tsp baking powder
- ½ cup milk (2% or whole)
- 2 cups blueberries washed and dried with a towel, fresh
- 2-3 tsp granulated sugar
Instructions
- Preheat the oven to 375°F. Line a 12 cup standard muffin tin with cupcake liners.
- Measure out all ingredients. Whenever possible, I like to measure dry ingredients such as sugar and flour by weight in a small kitchen scale. If not using a scale, the spoon and sweet method for these ingredients is best as to not overmeasure the key ingredients.
- Using a stand mixer or electric hand mixer, cream the softened butter and 1+1/4 cups sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Then add vanilla and mix until incorporated.
- Sift together the flour, salt and baking powder, (if you don't have a sifter or sieve, simply whisk with a metal whisk to break up any lumps) and add 1/3 the flour mixure to the butter mixture. Add 1/3 of the milk and continue to alternate until all milk and flour have been gently incorporated.
- Next crush 1/2 cup blueberries with a fork and fold into the batter. Fold in the remaining whole berries.
- Using a scoop or a 1/4 cup measuring cup, fill muffin lined cups with batter. They'll be practiacly to the top of each muffin cup. Divide and sprinkle the 2-3 teaspoons sugar over the tops of the muffins, and bake at 375°F for approx. 30 minutes or until the tops are golden and a toothpick inserted into the center of each muffin comes out batter-free.
- Carefully remove muffins from tin and cool at least 30 minutes on a cooling rack. Enjoy!
Notes
- Use a kitchen scale for accurate measurement of dry ingredients when possible.
- Blueberries should be washed and dried before use to avoid excess moisture.
- Nutrition facts are estimated; adjust ingredients to meet personal dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 181mg | 8% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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