Above is the video Carol and I made of Baking Jordan Marsh Blueberry Muffins. We followed the recipe we got from WCVB's Maria Stephanos when she interviewed the original baker. I've modified the order here so that the ingredient list matches the baking steps.
These muffins came out exactly like I remember them. Other recipes might have been on the web before this one, but this is the best Jordan Marsh Blueberry Muffin recipe!
Jordan Marsh Blueberry Muffins
Ingredients:
◦ 1/2 cup butter
◦ 1 cup sugar
◦ 2 eggs
◦ 1 teaspoon vanilla
◦ 2 cups flour (unsifted, blend of bread and pastry)
◦ 2 teaspoons baking powder
◦ 1/2 teaspoon salt
◦ 1/2 cup milk
◦ 2 1/2 cups blueberries (1/2 cup mashed, 2 cups floured)
◦ 2 teaspoons sugar (for tops)
On low speed, cream butter with sugar until fluffy.
Add eggs one at a time and mix until blended.
Add vanilla.
Sift dry ingredients; add to eggs-and-butter mixture, alternating with milk.
Mash 1/2 cup of berries and stir into mixture by hand.
Flour the remaining 2 cups of whole berries, and stir in by hand.
Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.
Bake at 375 degrees for 30 minutes.
THE RESULT:
