Jordan Marsh's Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• ½ tsp salt
• 2 tsp baking powder
• 8 tbsp (1 stick) unsalted butter
• 1¼ cups plus 1 tbsp granulated sugar
• 2 large eggs
• ½ cup whole milk
• 2 cups fresh blueberries
• 1 tsp vanilla extract

Instructions

1. Preheat oven — Heat oven to 375°F. Line a 12-cup muffin tin with cupcake liners.
2. Cream butter and sugar — In a large bowl, cream together the butter and 1¼ cups sugar until light and fluffy, about 2–3 minutes.
3. Add eggs and vanilla — Add eggs one at a time, beating well after each. Add vanilla and mix to combine.
4. Mix dry ingredients — In a small bowl, sift together flour, salt, and baking powder.
5. Combine — Add the flour mixture to the creamed mixture alternately with the milk, starting and ending with flour. Mix until just combined.
6. Add blueberries — Crush ½ cup of the blueberries with a fork and fold into the batter. Gently fold in the remaining whole blueberries.
7. Fill and top — Divide batter evenly among the muffin cups. Sprinkle the remaining 1 tablespoon sugar over the tops.
8. Bake — Bake at 375°F for 30–35 minutes until golden and a toothpick inserted in the center comes out clean.
9. Cool — Let cool in the tin a few minutes, then transfer to a wire rack.

Notes

• Crushed blueberries — Mashing some of the berries distributes flavor throughout the muffin. Don't skip this.
• Don't overmix — Once the flour is added, mix until just combined or the muffins will be dense.
• Frozen berries — Work as a substitute but may make the batter slightly wetter.
• Extra crust — Sprinkle a little more sugar before baking for an even more dramatic sugar top.
• This recipe originates from the Jordan Marsh department store in Boston and was published by the NYT in 1985.

Tags: #recipe #baking #muffins #blueberry #breakfast #american