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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.

                                           

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38 Responses to “Jordan Marsh Blueberry Muffins”

  1. Ning — August 16, 2008 @ 1:48 pm

    Your muffins look cute and delicious!!! :up:

    My oven does not bake evenly, too! And it is only a year old, maybe we have the same brand?? he he… :D 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!!!

    Reply

  2. lk — August 16, 2008 @ 2:18 pm

    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?

    Reply

  3. daphne — August 16, 2008 @ 4:07 pm

    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!!!

    Reply

  4. Tom Aarons — August 16, 2008 @ 6:26 pm

    That second photo of the blueberries has to be the best I’ve seen this year. It’s just amazing! :up:

    Reply

  5. Joanna — August 16, 2008 @ 11:57 pm

    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?!?

    Reply

  6. Reeni — August 17, 2008 @ 8:33 am

    I love summer here for the blueberries-my favorite by far of all the fruits! Your muffins came out fantastic, they look so delicious!!

    Reply

  7. wiffy — August 17, 2008 @ 6:04 pm

    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!! :D

    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 :P

    Pepy: Me too! :D

    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 :wink:

    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!! 8)

    Joanna: I think it’ll be a long time b4 I qualify for Daring Bakers :| :D

    Reeni: Thank you!! And yeah, I am loving the blueberry season too! :up:

    Reply

  8. tigerfish — August 18, 2008 @ 10:00 am

    I need to learn from you! Start to develop that little love for baking. Your post looks just so beautiful!

    Reply

  9. rita — August 18, 2008 @ 12:47 pm

    wow! congratsssss those are gorrrgeoussss!!

    Reply

  10. Haley — August 19, 2008 @ 1:05 am

    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

    Reply

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