In an article on December 4, 2004, The Boston Globe stated: "For decades, any decent downtown shopping trip ended at Jordan Marsh, where the promise of a sugar-crusted blueberry muffin could make annoying children angelic." Now that the famous department store and its revered bakery have receded into history, the recipe for those muffins has escaped and circulated. Let me tell you, they live up to their reputation. In my family, no Sunday morning is complete without them. Try the recipe for yourself:JORDAN MARSH BLUEBERRY MUFFINS
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
1/2 cup milk
2 1/2 cups blueberries; preferably fresh, but frozen ones will work
Coarse sugar like turbinado for sprinkling on top
Preheat oven to 375 degrees. Line 12-cup standard muffin pan with cupcake papers, then spray with Pam or Baker's Joy.
Mix together flour, baking powder and salt until well-blended; set aside.
In a large mixer bowl, beat butter and sugar till fluffy; add eggs, one at a time, beating until fluffy after each. Beat in vanilla. Turn mixer speed to low. Add flour mixture alternately with milk, beginning and ending with flour. Beat one minute at low speed (this allows these very tender muffins to develop enough gluten to keep them from falling apart when taken from the pan). Fold in blueberries.
Fill muffin cups evenly, and sprinkle tops with coarse sugar. Bake for 25-30 minutes, till golden brown. Remove from oven; let stand in pan about 5-10 minutes. If necessary, loosen muffins by running a knife around each one, carefully, then remove them from the pan. Enjoy!
A loving thank-you to my friends June, who first gave me this recipe, and Heather, who inspired me by mentioning blueberry muffins this morning!
1 cup sugar
2 large eggs
2 teaspoons vanilla
1/2 cup milk
2 1/2 cups blueberries; preferably fresh, but frozen ones will work
Coarse sugar like turbinado for sprinkling on top
Preheat oven to 375 degrees. Line 12-cup standard muffin pan with cupcake papers, then spray with Pam or Baker's Joy.
Mix together flour, baking powder and salt until well-blended; set aside.
In a large mixer bowl, beat butter and sugar till fluffy; add eggs, one at a time, beating until fluffy after each. Beat in vanilla. Turn mixer speed to low. Add flour mixture alternately with milk, beginning and ending with flour. Beat one minute at low speed (this allows these very tender muffins to develop enough gluten to keep them from falling apart when taken from the pan). Fold in blueberries.
Fill muffin cups evenly, and sprinkle tops with coarse sugar. Bake for 25-30 minutes, till golden brown. Remove from oven; let stand in pan about 5-10 minutes. If necessary, loosen muffins by running a knife around each one, carefully, then remove them from the pan. Enjoy!
A loving thank-you to my friends June, who first gave me this recipe, and Heather, who inspired me by mentioning blueberry muffins this morning!
These sounds great will have to try them.
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