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Jordan Marsh Blueberry Muffins

Blueberry Muffins
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?

(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!
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.

38 comments on “Jordan Marsh Blueberry Muffins”

  1. 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 :lol:

  2. Congrats on your successful bake! Am I EVER gonna get any? Simply delightful! More bakes please!

  3. Congrats!! :D

    I just grabbed some blueberries at NTUC too. However, I did not came across 2 punnets for $4.99 deals.

    Love the photos. :up: So I should be expecting more bakes from you yah?

  4. Congrats on your first success in baking. After this break through, I’m sure more will follow. :) Great job, your muffins look delicious!

  5. These look amazing! Wow, what a beautiful job you did!

  6. wah baking needs lotsa patience, congrats on ur success!

  7. 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.

  8. Geez those muffins look amazing. You did a fab job. Pat yourself on the back. They look professional! Are you sure your not kidding?

  9. good job! are you sure it’s your first time?

  10. I love everything with blueberries

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