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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.

                                           

Leave a Comment





38 Responses to “Jordan Marsh Blueberry Muffins”

  1. WokkingMum — August 19, 2008 @ 12:48 pm

    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.

    Reply

  2. Deeba — August 22, 2008 @ 10:56 pm

    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

    Reply

  3. wiffy — September 11, 2008 @ 1:30 pm

    Thank you for the lovely comments :)

    Reply

  4. Cosmo — September 12, 2008 @ 12:38 am

    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

    Reply

  5. wiffy — September 12, 2008 @ 5:04 pm

    Hi Cosmo! I wish I can be more helpful, but unfortunately I am a TOTAL novice at baking. :oops: :| 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 :-)

    Reply

  6. Ellena — October 6, 2008 @ 5:17 pm

    Wow… these sure look great for afternoon tea-break…..and your photo is so stunning and delicious looking :)

    Reply

  7. wiffy — October 7, 2008 @ 10:12 am

    hehe thanks Ellena… but they are nothing compared to your bakes which are awesome and so professional ;)

    Reply

  8. zurin — October 18, 2008 @ 12:14 pm

    beautiful photos! muffins look just as good too. congrats on ur success. always a first time..

    Reply

  9. Anne — April 12, 2009 @ 2:20 am

    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.

    Reply

  10. Ann Loy — December 28, 2009 @ 10:13 pm

    “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?

    Reply

    • wiffy replied: — December 28th, 2009 @ 10:47 pm

      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.

      Reply

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