I love summer time in the US!
Wait, I don’t come from US, and isn’t it summer all year round in Singapore?
Well, the reason for the above statement is because I am totally loving the wide array of imported US summer fruits which is currently sold at our supermarkets, and at great prices too! For the past month, me (and my hamsters) have been enjoying an endless supply of blueberries.
Wheras a small punnet of blueberries used to cost S$7.50 off-season… right now it only cost about S$3 a punnet! And occasionally, NTUC sells 2 punnets for S$4.99 *sweeps shelves* hopefully I do not cause a localised shortage of blueberries whenever there’s a sale 
Blueberries Love
And omg omg omg!!! *excitement spilling out of muffin cup* Those whose food blogs I commented frequently on know that I kept whining about not being able to bake to save my life … and now, after COUNTLESS failed attempts, I can finally add ONE successful bake to my cooking resume. Lookie at the muffin I baked!!
Ok … it may not look like the perfect muffin (over-baked, not very fluffy, top is too smooth?) but at least it resembles some form of muffini-ness, and it IS edible!! 
Yeah!! So proud of myself 
Blueberry Muffins – somehow they look better when dissected.
To keep a very long story short, I decided to investigate why my bakes always end with failure … one day, the belated-genius in me decided to buy a box of Betty Crocker muffin mix to investigate if there is something wrong with my oven. And to my horror, I found out that my convection-microwave-oven heat is not evenly distributed – the cups placed on the inner most end gets cooked really quickly (much faster than the recommended baking time), while those placed at the outer edge don’t ever seem to get cooked. No… I didn’t run out to buy a new convection -microwave-oven after that … after all, my current one is pretty new … but I find that if I bake 6 muffins at a time, placing them in the inner most end … and reducing the cook time by about 5 minutes … it seemed to work (update: I have since bought a proper oven for baking)
Since this is the first time my muffins are successful after trying various recipes, does it mean that this recipe is fail-proof? hehe…
Jordan Marsh Blueberry Muffins
Credits: Recipe from ‘True Blueberry’ by Linda Dannenberg
This muffin recipe is that of the famous Jordan Marsh’s Framingham Store (which closed down in 1983).Ingredients
(Makes 12 standard-size muffins)2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
110g lightly salted butter (or 1 stick), softened
1 1/2 cups sugar
2 large eggs
1/2 cup milk
2 1/2 cups fresh (or frozen) blueberriesDirections
1. Preheat oven to 180C (350F).
2. Sift the flour, baking powder and salt together into a medium bowl & set aside.
3. In the bowl of an electric mixer, combine butter and 1 1/4 cups sugar and cream at low speed until the mixture is smoothly blended. At low speed, add the eggs, one at a time, and blend.
4. Add the flour mixture and the milk a little at a time, alternating one with the other, and beat until blended, then remove the bowl from the mixer.
5. Add 1/2 cup of blueberries and gently fold them in with a wooden spoon or spatula. Add the rest of the berries and gently fold them in.
6. Place paper muffin cups into the muffin tin, and fill each cup with slightly more than 3/4 of batter. (Note: if not using paper cups, grease the muffin tin).
7. Sprinkle the remaining 1/4 cup sugar over the muffin tops, then bake in the center of the oven for 25-30 minutes, until the muffins are golden brown and puffy.
8. Remove to a wire rack and cool in the tins for 1 hour before serving.
Blueberry Tea Time, anyone?
I would like to share these muffins to Dhanggit (and her guests) to her daughter’s first birthday party at the Perfect Party Dishes Blog Event
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Your photos are stunning!! This is absolutely delicious! Thank you so much for preparing a wonderful treat for my party! Btw, Mayumi is baby girl hehehhe Thanks again for making me drool! yummy
Congrats on your successful bake! Am I EVER gonna get any? Simply delightful! More bakes please!
Congrats!!
I just grabbed some blueberries at NTUC too. However, I did not came across 2 punnets for $4.99 deals.
Love the photos.
So I should be expecting more bakes from you yah?
Congrats on your first success in baking. After this break through, I’m sure more will follow.
Great job, your muffins look delicious!
These look amazing! Wow, what a beautiful job you did!
wah baking needs lotsa patience, congrats on ur success!
That’s a muffin to be proud of! Jordan Marsh was a Boston department store (they had many stores around Boston, including in Framingham, which is a near suburb) that was famous for its baked goods, too — there are lots of recipes floating around from those days, before the store closed. The macaroons were legendary.
Geez those muffins look amazing. You did a fab job. Pat yourself on the back. They look professional! Are you sure your not kidding?
good job! are you sure it’s your first time?
I love everything with blueberries
Your muffins look cute and delicious!!!
My oven does not bake evenly, too! And it is only a year old, maybe we have the same brand?? he he…
What I do is, I turn my baking tray halfway through the baking time. and it turns out okay.
P.S. I am a novice baker too!!!
How I wish I could have an oven too! Baking is my main interest. I also experienced the same problems when I baked with an oven. But when I baked with a convention microware, the success rate is closed to 100%! Nevertheless, I still prefer oven for healthy reason. If u come across a good brand, let me know yeah?
ooo. Congratulations! Baking is addictive once u get a hang out of it..and hopefully u will feature more bakes! It’s so much fun!!!
That second photo of the blueberries has to be the best I’ve seen this year. It’s just amazing!
I’m so glad that you’ve had a successful bake! I for one am in love with my oven and a slave to baking… hopefully you’ll have more successes with baking in the future and may want to join the Daring Baker’s Blogroll?!?
I love summer here for the blueberries-my favorite by far of all the fruits! Your muffins came out fantastic, they look so delicious!!
dhanggit: Glad I can bring some muffins to your party
opps sorry about the gender typo … heh I have amended the post 
Joyce: heh thanks girl
didally: Hee I am waiting for $4.99 deals again, lol … actually I still don’t really dare to bake
LCOM, noble pig, jaime: thanks!!
Lydia: Thanks for the Jordan Marsh info … How I wish to try their macarons!
Lori, Ela: heh thanks
This is my first successful bake (but hopefully not last) in my life, haha 
Pepy: Me too!
Ning: You are definitely more pro than me!!
oh my gosh, what a great suggestion to flip the baking tray halfway … thanks for the tip! 
daphne: hee thanks
lk: opps, realised from reading your post that there’s a difference between oven & convention microware. I am using the latter. Hope to save
up for a real oven next time
Tom Aarons: Thank you!!
Joanna: I think it’ll be a long time b4 I qualify for Daring Bakers
Reeni: Thank you!! And yeah, I am loving the blueberry season too!
I need to learn from you! Start to develop that little love for baking. Your post looks just so beautiful!
wow! congratsssss those are gorrrgeoussss!!
I’m Haley, Key Ingredient’s Chief Blogger. We would like to feature this recipe and photo on our blog. We realize it is taken from another source, but we’ll be sure to note that…we just feel you’ve done a great job putting this meal together! Please email haleyglasco@gmail.com if interested. Thanks
Haley
Awesome photos as usual! Love them all!
Your muffins looks like cupcakes to me but still looks super yummy! Doesnt looks like your first successful bake at all.
Is convection-microwave-oven similar to microwave oven? My friend was trying to bake using hers and it didnt work. But hers is a microwave oven.
These are fantastic for your first bake…& what better way to celebrate. Lovely entry for little Mayumi! I love your very pretty muffin liners too…bee-yoo-ti-ful entry! Cheers Deeba
Thank you for the lovely comments
Hi! I have a question. Usually is necessary to mix together all of the dry ingredients in a bowl and wet ingredient in another bowl and stir for a few time. In this recipe is different, why?
Thanks, and sorry for my bad english
Hi Cosmo! I wish I can be more helpful, but unfortunately I am a TOTAL novice at baking.
I took the recipe without alteration, so I guess maybe the mixing works for this particular recipe … I’ve seen other muffin/bread recipes that combine the wet and dry ingredients together though … I found a link which may give you more answers: http://ask.metafilter.com/54263/Adding-dry-ingredients
Anyway, if you do try it out, let me know how it goes
Wow… these sure look great for afternoon tea-break…..and your photo is so stunning and delicious looking
hehe thanks Ellena… but they are nothing compared to your bakes which are awesome and so professional
beautiful photos! muffins look just as good too. congrats on ur success. always a first time..
They look delicious and are very easy to make.
I actually made a batch myself (using dried blueberries as we have no fresh ones). They still came out very good!!! Great recipe.
“In the bowl of an electric mixer, combine butter and 1 1/4 cups sugar and CREAM at low speed until the mixture is smoothly blended. At low speed, add the eggs, one at a time, and blend.”
Hi! I am really noob…… what is the cream u meant in this step of the recipe?
Hi Ann, my friend Joyce explains it this way to me: “cream” means the butter and sugar are well blended and looks pale in color and the consistency, like soft whipped butter. It’s a pretty much lighter consistency. Hope this helps.
hi
creaming allows the sugar to cut through the butter and create aeration needed to help the batter rise and maintain a fluffy texture. usually when butter is properly ‘creamed’, the volume is almost doubled. most recipes will ask the baker to cream the butter until ‘light and creamy’ or ‘pale and fluffy’.
for this recipe, the method described should create muffins that are similar in texture to that of cupcakes. however the amount of flour used is higher than normal cupcake recipes. the other method of mixing the dry and wet ingredients creates bread-like textured muffins.
Thanks for sharing, learnt something new from your detailed explanation