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Jordan Marsh’s Blueberry Muffins

Jordan Marsh’s Blueberry Muffins

  • Author: Lindsey Bell
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Dessert
  • Method: Easy

Description

This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.


Ingredients

  • ½ cup softened butter
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • 2 cups blueberries, washed, drained and picked over
  • 3 teaspoons sugar

Instructions

  1. Preheat the oven to 375.
  2. Cream the butter and 1 1/4 cups sugar until light.
  3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
  4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  6. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.


Nutrition

  • Calories: 260 calories
  • Sugar: 25 grams
  • Sodium: 174 miligrams
  • Fat: 9 grams
  • Saturated Fat: 5 grams
  • Carbohydrates: 42 grams
  • Fiber: 1 gram
  • Protein: 4 grams

Keywords: Breads, Dessert, Summer, Muffins