Jordan Marsh Blueberries Muffins
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5.0
57 reviews
Excellent
Jordan Marsh Blueberries Muffins
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Jordan Marsh Blueberry Muffins are legendary! Made with fresh blueberries, they have a soft and moist crumb interior and sugary crisp tops that are to die for! These bakery style Blueberry Muffins were enjoyed by generations for decades in Boston and New England.
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Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup sugar Measure and level the cup with a knife
- 2 large eggs at room temperature
- 2 cups bread flour Measure and level the cup with a knife
- ½ cup cake flour Measure and level the cup with a knife. TO REPLACE IT: Measure out ½ level cup all-purpose flour and then remove 1 tablespoon of the flour from that measurement and return it to the bag of flour. Next, add 1 tablespoon of cornstarch to the ½ cup of all-purpose flour minus 1 tbsp. and stir to combine.
- 4 teaspoon baking powder Measure and level the spoon with a knife
- ½ teaspoon salt
- ½ cup whole milk
- ½ teaspoon anise extract The secret ingredient Replace with vanilla extract if you prefer
- 2 ½ cups fresh blueberries
- 3 tablespoon sugar for the tops only
Instructions
- Preheat the oven to 425° F (220° C). In a stand mixer, cream butter and 1 cup of sugar together at low speed until fluffy. Then add the eggs, one at a time, beating after each one just enough to combine. Mix in the anise extract.
- Add the dry ingredients (bread and cake flours, baking powder, and salt) in 2-3 additions, alternating with the milk. Beat every time just until combined.
- In a separate bowl, mash ½ cup of blueberries and incorporate into the batter by folding in with a spatula. Add the rest of blueberries (whole) and fold in again. NOTE: If you can, fold the whole blueberries in with a little bit of extra cake flour before adding them to the batter. This will prevent them from sinking while baking.
- Meanwhile, line a 12-cup standard muffin tin with paper cupcake liners (or alternatively grease the tin cups very well with nonstick cooking spray). Using a cookie or ice cream scoop, fill the liners with the batter until reaches the very top of each muffin cup. Divide and sprinkle the 3 tablespoon (or more) of coarse sugar over the tops of the muffins. NOTE: Bake the muffins as soon as the batter is ready so they can rise properly!
- Place the muffin tin on the middle rack and bake for 8 minutes. Then, without opening the oven door, decrease the oven temperature to 375° F (190° C) and bake for an additional 17-22 minutes. The muffin tops will be golden brown and puffy!
- Test for doneness by inserting a toothpick in the middle (they must be crumb-free). NOTE: Test and compare! You can bake these muffins from beginning to end in a preheated oven at 375° F (190° C) for 25-30 minutes or until crumb-free in the middle. But they won’t rise as much as when baked at the different oven temps outlined above.
- Let the muffins cool in the muffin tin for 5 minutes. Then carefully remove the muffins from the tin while hot and transfer them to a wire rack to fully cool.
Notes
- Storage
- Store these cool, to-die-for blueberry muffins in a sealable bag or airtight container at room temperature for up to 3 days.
- They keep well in the fridge for up to 5 days or in the freezer for up to 2 months.
- To thaw Jordan Marsh blueberry muffins, simply place the muffins on the counter until defrosted.
- If you want to eat them warm, you may reheat them for about 15-30 seconds in the microwave.
Nutrition Information
Show Details
Calories
273kcal
(14%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
49mg
(16%)
Sodium
115mg
(5%)
Potassium
211mg
(6%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
310IU
(6%)
Vitamin C
3mg
(3%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 115mg | 5% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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