Jordan Marsh Fresh Blueberry Muffins – a delicious recipe with margarine, sugar, eggs, milk, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
2
Cream together the butter and sugar until fluffy.
3
Add eggs, one at a time, until well blended.
4
Mix together flour, baking powder, and salt.
5
Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
6
Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
7
Portion into the prepared tins using an ice cream scooper or ladle.
8
Sprinkle the extra sugar on top and bake for 25-30 minutes.
9
Cool 30 minutes before removing from the pan.
809
kcal
Calories
29
g
Fat
126
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup margarine or 1/2 cup unsalted butter, at room temperature, 1 1/4 cups sugar, 2 large eggs, 1/4 cup skim milk or 1/4 cup whole milk, and more.
Yes, Jordan Marsh Fresh Blueberry Muffins 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.
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