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
The recipe for the famous Jordan Marsh Dept. Store muffins!
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
- Preheat oven to 375°. Lightly grease muffin cups or use liners.
- Cream butter and sugar together with a mixer.
- Add the eggs and vanilla; mix until fluffy.
- In a separate bowl, add flour, baking powder, and salt; stir to combine.
- Alternate adding dry ingredients and the milk to the butter mixture.
- Toss blueberries in a little flour and fold them into the batter.
- Scoop batter into the prepared muffin pan.
- Spoon the extra sugar on top of muffins.
- Bake at 375° for 25-30 min
Notes
I suggest using muffin liners for this recipe.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 252Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 257mgCarbohydrates: 40gFiber: 1gSugar: 22gProtein: 4g
Just made these muffins. They are very good I will make them again 😃
Now I have muffins on the mind this morning Pam!! It’s my favorite recipe!!
These look so amazing! Thank you for sharing the recipe with us!