Jordan Marsh Blueberry Muffins

by wiffy on August 15, 2008

in Baking,Cupcakes & Muffins,Desserts,Recipes,Sweet Treats

My first successful bake – blueberry muffins

I have never had a successful bake in my life. I found this recipe from a blueberries cookbook magazine, and I was tempted by the delicious photos and somehow I mastered enough courage to try baking again despite my past failures. “Just one more try“, I tell myself. To my delight, the muffins turn out well. Since this is the first time my muffins are successful after trying various recipes, does it mean that this recipe is fail-proof?

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(Update: I’ve discovered that one of the main reasons why my bakes always failed in the past was because I was using a convection-microwave-oven. Surprisingly, I succeeded in baking this batch of blueberry muffins using a microwave oven. I have since bought a proper oven for baking.)

A little background about this recipe. This muffin recipe is that of the famous Jordan Marsh’s Framingham Store (which closed down in 1983).

Blueberries Love

Jordan Marsh Blueberry Muffins
Credits: Recipe from ‘True Blueberry’ by Linda Dannenberg

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) blueberries

Directions
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.