Jordan Marsh's Blueberry Muffins¶

Jordan Marsh's Blueberry Muffins

Serves	Total Time
12	45 minutes

Ingredients¶

½ cup (113 g) unsalted butter, softened
1 cup (198 g) granulated sugar (plus extra for sprinkling)
2 large eggs
2 tsp baking powder
½ tsp kosher salt
1 tsp vanilla extract
2 cups (240 g) all-purpose flour
½ cup (120 g) whole milk
2 ½ cups blueberries (fresh preferred)

Cookware¶

1 standard 12-cup muffin tin
1 stand mixer or large mixing bowl
1 fork or small bowl (for mashing)
1 rubber spatula
1 wire rack

Instructions¶

Step 1¶

Preheat oven to 375°F. Lightly grease a 12-cup standard muffin tin or line with paper cups and grease the cups.

Step 2¶

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Step 3¶

Add the large eggs one at a time, beating well after each addition.

Step 4¶

Add the baking powder, kosher salt, and vanilla extract, beating until fully incorporated.

Step 5¶

Alternately add the all-purpose flour and whole milk, mixing gently until just combined.

Step 6¶

Mash ½ cup of the blueberries with a fork or your hands. Gently fold the mashed blueberries and the remaining whole blueberries into the batter.

Step 7¶

Divide the batter evenly among the prepared muffin cups. Sprinkle each generously with about 1 teaspoon of additional granulated sugar.

Step 8¶

Bake at 375°F for 25 to 30 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 9¶

Allow to cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.