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Jordan Marsh Blueberry Muffins Upgraded

These tender and blueberry-filled muffins will delight you. Large and with a crunchy top, they

Course Bread, Breakfast, Brunch
Cuisine American
Keyword blueberry, muffin
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Servings 12 muffins
Author Laura

Ingredients

  • 2 cups AP white flour 8 & 1/2 oz/240 g
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher or fine sea salt
  • 1/2 cup unsalted butter, at room temperature 4 oz/113 g
  • 1 cup granulated sugar 7 oz/198 g
  • 1/2 cup milk, preferably whole or low-fat 4 oz/125 ml
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon lemon rind, grated optional
  • 2 & 3/4 cups blueberries, divided 15 oz/428 g - approximately 1 & 1/2 pints
  • 2-3 tablespoons sparkling or Demerara sugar or a combination

Instructions

  1. Preheat oven to 375° F/ 190°C.

  2. Whisk together the flour, baking powder and salt in a medium bowl and set aside.

  3. Mix the milk and vanilla. Set aside.

  4. Mash about 1/2 cup of the blueberries (about 32 & 1/2 ounces/70 g) in a small bowl. Add the lemon rind if using, and set aside.

  5. Cream the butter and sugar at a low/medium speed for about 3-5 minutes if using an electric mixer, longer if doing it by hand.

  6. Add the eggs one at a time, blending them in until fully incorporated. Then add the dry ingredients alternately with the liquid ingredients in about 2-3 batches each. Mix only until combined. Than fold in the mashed blueberries by hand, with the spatula.

  7. Fold in the rest of the blueberries and spoon the batter into the lined muffin cups, spreading the liners out so no 2 muffins will touch each other. Use either 2 spoons or a spoon and the spatula to scoop the batter. For extra large muffins fill 10. For large muffins fill 12.

  8. Top with sparkling sugar, Demerara (natural) sugar or a combination. Bake for 30 minutes. Allow the muffins to cool completely (for about 30-45 minutes) before gently removing them from the tins.

Recipe Notes

If you do not have 2 muffin tins (for 10-12 muffins spread well out), then bake these in batches. I suppose that you could bake 5 or 6 in 1 muffin tin spread out and bake the remaining batter in a loaf pan - that should work.