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.
