Jordan Marsh Famous Blueberry Muffins Recipes

Steps:

• Heat oven to 425 degrees.
• Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries.
• Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar.
• Reduce heat to 400 degrees, place muffin tins on middle shelf of oven. Bake about 25 minutes, until muffins are golden brown. Remove from muffin tins and cool.

Steps:

• Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
• In a medium-sized bowl, beat together the butter and sugar until well combined.
• Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
• Beat in the baking powder, salt, and vanilla.
• Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
• Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
• Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
• Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional-go for it!
• Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
• Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
• In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to over mix once the wet and dry ingredients are combined).
• Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
• Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). I usually skip that step.
• Add the remaining whole berries and stir in gently by hand.
• Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray).
• Fill greased muffin cups 3/4 full.
• Sprinkle sugar on top of unbaked muffins.
• Bake at 375°F for 25-30 minutes.
• Cool in pan.
• Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks.
• If desired, brushed with melted butter and sprinkled with additional sugar. IMO opinion, the more sugar the better - it gives the top a nice crunch.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
• Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.