5 from 36 votes
Bakery-Style Jordan Marsh Blueberry Muffins
These bakery-style blueberry muffins feature a tender crumb achieved by creaming butter and sugar, then gently folding in flour and milk. Fresh blueberries are incorporated whole and crushed to distribute fruit flavor and color. Baked at 375°F in lined muffin tins, the muffins develop a golden top with juicy bursts of blueberry in each bite, reminiscent of classic bakery favorites.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
12
muffins
Calories:
257 kcal
Course:
Dessert, Breakfast
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 257
% 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.