Jordan Marsh 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?
A little background about this recipe. This muffin recipe is that of the famous Jordan Marsh’s Framingham Store (which closed down in 1983).
Jordan Marsh Blueberry Muffins
Credits: Recipe from ‘True Blueberry’ by Linda Dannenberg
(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
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.
“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.
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 :)
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The ingredients are from the original recipe (with the exception of less sugar), but there is an important step missing to make them the authentic Jordan Marsh blueberry muffins as sold at the store. I’m over 60 years old and grew up in Boston enjoying these wonderful muffins. I have posted the recipe with the technique of crushing some of the blueberries to give the muffins their famous purplish hue. Enjoy…. http://www.fransfavs.com/2011/07/1059/
I just made these and they turned out great! Thanks for the recipe :)
I have some bananas. Can I use the same recepie for banana muffins?