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 minTrans-fat Free
Ingredients
| 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).
