Jordan Marsh Blueberries Muffins
User Reviews
5
Jordan Marsh Blueberries Muffins
Description
Jordan Marsh Blueberries Muffins are made by creaming unsalted butter with granulated sugar, then incorporating eggs and anise extract for a subtle aromatic note. The batter combines bread flour for chew and structure with cake flour for tenderness, along with baking powder and salt for rise and flavor. Milk moistens the batter, while mashed blueberries folded in lend burst of flavor and moisture. Whole blueberries, optionally dusted with cake flour, are folded in last to distribute fruit evenly and reduce sinking during baking.
The muffins are scooped into paper-lined tins, filled to the top, and topped with sugar to create a sweet, slightly crisp crust. Baking at a relatively high temperature yields golden, domed tops. The texture balances moist crumb with juicy blueberry pockets and a tender crust.
These muffins store well at room temperature for a few days but can also be refrigerated or frozen for longer life. Rewarming briefly in a microwave revives their softness and flavor.
Ingredients
- ½ cup butter at room temperature, unsalted
- 1 cup sugar Measure and level the cup with a knife
- 2 egg at room temperature, large
- 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 milk whole
- ½ teaspoon anise extract The secret ingredient Replace with vanilla extract if you prefer
- 2 ½ cups blueberries fresh
- 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
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freeze muffins up to 2 months; thaw at room temperature before serving.
- Reheat muffins briefly in the microwave to restore softness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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