Category: Breakfast

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Famous Blueberry Muffins

Blueberry Muffins!

Leigh loves all things blueberry and I’ve been telling her that I would make her some blueberry muffins for a few weeks now. The wait is over! I came across this recipe at King Arthur Baking. These muffins are a re-creation of the “The Famous Jordan Marsh Blueberry Muffins.” They have a crisp and flaky top, moist body and are delicious.

Ingredients:

  • 8 tablespoons butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup milk
  • 2 1/2 cups blueberries, fresh preferred
  • 1/4 cup sugar, for topping

Preparation:

  • Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
  • In a medium-sized bowl, beat together the butter and sugar until well combined.
  • Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
  • Beat in the baking powder, salt, and vanilla.
  • Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
  • Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
  • Scoop 1/4 cup of the batter into the prepared muffin pan.
  • Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It’s traditional.
    • I tired 1 tsp of sugar each and 1/2 tsp each and would recommend going with one whole tsp.
  • Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
  • Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
Fresh Out of the Oven Blueberry Muffins!
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Blueberry Buckle

Blueberry Buckle

This was a suggested recipe from Leigh – she loves her desserts! I pretty much followed the recipe from Alton Brown so this is another not-invented-here recipe. It was a bit of a pain as his measurements for the dry ingredients were all in ounces so I ended up weighing each of those ingredients. Turned out fantastic, moist and slightly sweet, almost an angle food cake taste and texture but heavier. It’s also good with a cup of coffee the next morning, so I’ve heard.

Ingredients:

FOR THE TOPPING

  • 3 1/2 ounces sugar
  • 1 1/2 ounces cake flour
  • 1/2 teaspoon nutmeg (freshly grated)
  • 4 tablespoons unsalted butter (cubed and chilled)

FOR THE CAKE

  • 9 ounces cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 4 tablespoons unsalted butter (left at room temperature for 30 minutes or until instant-read thermometer stuck into the middle reads about 60 degrees F))
  • 5 1/4 ounces sugar
  • 1 large egg
  • 1/2 cup whole milk
  • 15 ounces fresh blueberries

Preparation:

MAKE THE TOPPING

  • Combine the sugar, flour and nutmeg in a small bowl then work in the butter, using a fork to combine. Keep “forking” until the mixture has a crumb-like texture. Set aside. Note: If you have a pastry cutter, now’s the time to use it. I used a handheld food processor and it worked perfectly.

MAKE THE CAKE

  • Heat the oven to 375 degrees F. Spray a 9-inch square GLASS baking dish with nonstick cooking spray and set aside.
  • Whisk the flour, baking powder, salt and ginger together in a medium bowl and set aside.
  • Beat together the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, approximately 1 minute. Reduce the speed a bit and thoroughly incorporate the egg. Reduce the speed to low (or “stir” on a Kitchenaid) and add one-third of the flour mixture. Once incorporated, add one-third of the milk then repeat alternating until all ingredients are combined.
    • Don’t worry if batter is a little thick.
  • Gently stir in the blueberries and pour the mixture into the prepared baking dish and sprinkle on the topping mixture.
  • Bake on the middle rack of the oven for 45 minutes, or until golden. Cool for 30 minutes before serving.