Jordan Marsh-Style Blueberry Muffins
The now defunct Jordan Marsh made the absolute best blueberry muffins. This recipe comes close. Hope you enjoy.
Yield
12 servingsPrep
10 minCook
35 minReady
50 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¼ | cup |
butter
unsalted, softened |
|
¼ | cup |
vegetable shortening
Crisco |
* |
1 | cup |
sugar
granulated white |
|
½ | teaspoon |
salt
|
|
2 | teaspoons |
baking powder
|
|
2 | each |
eggs
extra large |
|
2 | cups |
all-purpose flour
|
|
½ | cup |
milk
whole or 2% |
|
1 | teaspoon |
vanilla extract
|
|
1 | pint |
blueberries
stems, if any, removed, rinsed and dried thoroughly |
* |
2 | tablespoons |
turbinado sugar
or granulated sugar (for topping) |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
59 | ml |
butter
unsalted, softened |
|
59 | ml |
vegetable shortening
Crisco |
* |
237 | ml |
sugar
granulated white |
|
2.5 | ml |
salt
|
|
1E+1 | ml |
baking powder
|
|
2 | each |
eggs
extra large |
|
473 | ml |
all-purpose flour
|
|
118 | ml |
milk
whole or 2% |
|
5 | ml |
vanilla extract
|
|
473 | ml |
blueberries
stems, if any, removed, rinsed and dried thoroughly |
* |
3E+1 | ml |
turbinado sugar
or granulated sugar (for topping) |
* |
Directions
Preheat oven to 450 degrees. Line a muffin tin with paper cups and grease top of pan; set aside.
In an electric mixer, cream together the butter, shortening, sugar and salt until light and fluffy, about 3 minutes. Add baking powder and eggs; mix well. Add flour, milk and vanilla extract; mix well. Gently fold in blueberries.
Fill lined cups to the top generously with the batter. Sprinkle each with turbinado or granulated sugar.
Bake at 450℉ (230℃) for 5 minutes only; drop oven temperature to 375℉ (190℃) and continue to bake 30 minutes longer.
Remove from oven and cool in tin for 5 minutes. Remove muffins to cooling rack and cool completely (or not, if you wish to eat the muffins while still warm).