Jordan Marsh Blueberry Muffins

I used to love going to the mall when I was little and stopping at the bakery outside the Jordan Marsh department store for blueberry muffins to bring home. They were always so delicious!

I wrote down this recipe years ago, after they closed down and the Jordan Marsh baker revealed his secret recipe…remember writing down recipes??!!

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 cups blueberries
• extra sugar for tops of muffins

Another reason I love this recipe is that it is super simple. You can whip together these blueberry muffins in a couple of minutes! I used some frozen Maine wild blueberries I had in my freezer that I wanted to use up…frozen or fresh

Jordan Marsh Blueberry Muffins

I used frozen Maine wild blueberries for this batch of muffins. Fresh or frozen blueberries will both be delicious!

Bake until the tops of the muffins are golden and when a toothpick is inserted it comes out clean.

Let the muffins cool for a few minutes in the pan then remove the muffins and let cool on a cooling rack.

I suggest serving them warm with a pat of butter! Yum.

baking favorites

Jordan Marsh Blueberry Muffins

Yield: 12

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

The recipe for the famous Jordan Marsh Dept. Store muffins!

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Ingredients

• 1/2 cup butter (softened)
• 1 cup white sugar
• 2 eggs
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 cups blueberries
• extra sugar for tops of muffins

Instructions

1. Preheat oven to 375°. Lightly grease muffin cups or use liners.
2. Cream butter and sugar together with a mixer.
3. Add the eggs and vanilla; mix until fluffy.
4. In a separate bowl, add flour, baking powder, and salt; stir to combine.
5. Alternate adding dry ingredients and the milk to the butter mixture.
6. Toss blueberries in a little flour and fold them into the batter.
7. Scoop batter into the prepared muffin pan.
8. Spoon the extra sugar on top of muffins.
9. Bake at 375° for 25-30 min

Notes

I suggest using muffin liners for this recipe.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 257mgCarbohydrates: 40gFiber: 1gSugar: 22gProtein: 4g

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