Blueberry Muffins (Jordan Marsh) Recipe

Name: Blueberry Muffins (Jordan Marsh)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Butter (softened); 1 1/4 cups Sugar; 2 Eggs; 1 teaspoon Vanilla Extract; 2 cups Flour; 1/2 teaspoon Salt; 2 teaspoons Baking Powder; 1/2 cup Milk; 2 cups Blueberries (washed, drained and picked over); 3 teaspoons Sugar

Servings: persons

1/2 cup Butter (softened)
1 1/4 cups Sugar
2 Eggs
1 teaspoon Vanilla Extract
2 cups Flour
1/2 teaspoon Salt
2 teaspoons Baking Powder
1/2 cup Milk
2 cups Blueberries (washed, drained and picked over)
3 teaspoons Sugar

1
1. Preheat oven ro 375
2
2. Cream the butter and 1 1/4 cups sugar until light.
3
3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
4
4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
5
5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
6
6. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
7
7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

817

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup Butter (softened), 1 1/4 cups Sugar, 2 Eggs, 1 teaspoon Vanilla Extract, and more.

Yes, Blueberry Muffins (Jordan Marsh) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffins (Jordan Marsh)

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