(c) A Marcy Goldman,†BetterBaking.Com Original Recipe
Famed Jordan Marsh Blueberry Muffins
Butter or oil-based, this modest but moist muffin will bring back memories‚Ä¶..even if you never stepped foot in JM. Re-vamped for now, the original recipe had no vanilla but you can add 1-2 teaspoons. These are rather good without the vanilla (for a change) in a vintage, remember-when-department-stores-had cafeterias sort of way. These make modest muffins. If you want them large, chill the batter 15 minutes, then scoop out huge muffins in big muffin tins, bake on the upper rack of the oven at 375 F.
¬1/2 cup unsalted butter, melted, or vegetable oil
1 ¬1/4 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
¬1/2 cup (room temperature) milk
2 cups blueberries
Sugar for sprinkling on top
Preheat oven to 350 F. Line a baking sheet with parchment paper. Line 12 large muffin cups with muffin liners.
In a mixer or large bowl, blend the butter or oil with the sugar and eggs very well. Fold in the dry ingredients, alternating with the milk, and when almost blended, fold in the berries. If you do not mind blue batter, mash the berries a little into the batter otherwise, be rather sedate with your mixing.
Scoop into muffin cups and dust each with a bit of sugar.
Bake on upper rack of oven, until lightly golden around the edges and muffins spring back when gently touched, 25-32 minutes.
Makes 12 (or 24 tiny gem muffins)
© This is a Marcy Goldman/BetterBaking.com original recipe
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