Blueberry muffin recipe?!
Jordan Marsh Blueberry Muffins
Makes 12 standard muffins
2 cups all-purpose flour
2 teaspoons baking powder
? teaspoon salt
1 stick (8 tablespoons) lightly salted butter, softened
1? cups sugar
2 large eggs
? cup milk
2? cups fresh or frozen blueberries
Preheat the oven to 350 degrees. Grease a standard 12-hole muffin tin and set aside.
Sift the flour, baking powder and salt together into a medium bowl. Set aside.
In the bowl of an electric mixer, combine the butter and 1? cups of sugar and cream at low speed until the mixture is smoothly blended. At low speed, add the eggs, one at a time, and blend. Add the flour mixture and the milk a little at a time, alternating one with the other, and beat until blended, then remove the bowl from the mixer. Add ? cup of the blueberries and gently fold them in with a large wooden spoon or spatula. Add the rest of the berries and gently fold them in. Ladle the batter into the muffin tins, filling each hole almost to the top. Sprinkle the remaining ? cup sugar over the muffin tops, then bake in the center of the oven for 25 to 30 minutes, until the muffins are puffy and golden brown. Remove to a wire rack and cool in the tins for 1 hour before serving. Gently loosen the muffins around the sides with a knife before taking them out.
Answers: The Jordan Marsh department store is no more, but their blueberry muffin recipe lives on. We always stopped at the store for muffins during trips to Boston when I was a kid.
Jordan Marsh Blueberry Muffins
Makes 12 standard muffins
2 cups all-purpose flour
2 teaspoons baking powder
? teaspoon salt
1 stick (8 tablespoons) lightly salted butter, softened
1? cups sugar
2 large eggs
? cup milk
2? cups fresh or frozen blueberries
Preheat the oven to 350 degrees. Grease a standard 12-hole muffin tin and set aside.
Sift the flour, baking powder and salt together into a medium bowl. Set aside.
In the bowl of an electric mixer, combine the butter and 1? cups of sugar and cream at low speed until the mixture is smoothly blended. At low speed, add the eggs, one at a time, and blend. Add the flour mixture and the milk a little at a time, alternating one with the other, and beat until blended, then remove the bowl from the mixer. Add ? cup of the blueberries and gently fold them in with a large wooden spoon or spatula. Add the rest of the berries and gently fold them in. Ladle the batter into the muffin tins, filling each hole almost to the top. Sprinkle the remaining ? cup sugar over the muffin tops, then bake in the center of the oven for 25 to 30 minutes, until the muffins are puffy and golden brown. Remove to a wire rack and cool in the tins for 1 hour before serving. Gently loosen the muffins around the sides with a knife before taking them out.
They're really bad for you, but Duncan Hines has a box-mix that is blueberry muffins with "crunchie crumblies" on top. It's AWESOME!
Preparation time overnight
Cooking time 10 to 30 mins
Vegetarian
Ingredients
110g/4oz plain flour
110g/4oz butter
65g/2?oz caster sugar
2 eggs
1? tsp baking powder
125g/4?oz blueberries, or equivalent in frozen blueberries
pinch nutmeg
Method
1. Cream the butter and sugar together then slowly add the eggs, mix for 3 minutes. Add the flour, baking powder, nutmeg, and refrigerate for at least an hour, preferably overnight.
2. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about 8 blueberries.
3. Bake in an oven set at 200C/400F/Gas 6 for 20 minutes or until golden on top. Serve with cream.
Ingredients
110g/4oz plain flour
110g/4oz butter
65g/2?oz caster sugar
2 eggs
1? tsp baking powder
125g/4?oz blueberries, or equivalent in frozen blueberries
pinch nutmeg
Method
1. Cream the butter and sugar together then slowly add the eggs, mix for 3 minutes. Add the flour, baking powder, nutmeg, and refrigerate for at least an hour, preferably overnight.
2. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Stud each muffin with about 8 blueberries.
3. Bake in an oven set at 200C/400F/Gas 6 for 20 minutes or until golden on top. Serve with cream.
BLUEBERRY MUFFINS w/ STREUSEL TOPPING
2 3/4 c flour
3/4 c sugar
3/4 c brown sugar
1 t. baking powder
1 t baking soda
1/2 t salt
2 large eggs, beaten
1 1/2 sticks unsalted butter, melted
3/4 c buttermilk
1 T vanilla extract
1 3/4 t lemon extract
1 3/4 c blueberries
Preheat oven to 375oF. Combine dry ingredients, in separate bowl combine eggs, butter, buttermilk, and extracts. Add to dry ingredients and stir (do not beat!) till moist. Fold in blueberries. Put batter into 16 lined muffin tins.
Topping:
3/4 old fashion oats
1/4 c sugar AND brown sugar
1/2 stick melted butter
Combine the above. Spoon 1 Tbsp. topping on each muffin; lightly press into batter. Bake 20-25 min. Muffins freeze well.
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Blueberry Coffee Cake Muffins
12 tablespoons unsalted butter -- at room temperature
1 1/2 cups sugar
3 extra large eggs -- at room temperature
1 1/2 teaspoons vanilla extract
8 oz. sour cream -- (1cup)
1/4 cup milk
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half pints fresh blueberries -- pick through for stems
Preheat oven to 350oF. Line muffin tin with liners.
Cream butter and sugar until fluffy about 5 min. Add eggs one at a time then add vanilla, sour cream and milk.
Sift together flour, baking powder, baking soda, and salt and add to butter mixture until mixed. Fold in blueberries with a spatula. Scoop with an ice-cream scoop in prepared muffin tin. Bake 25 to 30 minutes.
--Ina Garten
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Otis Spunkmeyer Blueberry Muffins
1 15 oz. Blueberry's in Liquid (rinse lightly and drain)
1 Package White Cake Mix
1 Package of Instant Vanilla Pudding 4 serving size
4 Eggs (beaten)
1/2 C. Vegetable Oil
3/4 C. Milk
1 tsp. Vanilla
:
Rinse Blueberry's lightly and drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat. About two to two and half minutes. Batter will be thick. Carefully fold blueberries into batter with a spoon or spatula. try not to break the berry's, they can be very tender.
Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 - 30 minutes depending on the size of you muffin cups. Test with a tooth pick and taking care not to over bake. Will make about 9 large muffins or 12 - 15 small muffins. Store muffins in a air tight container.
Blueberry Muffins
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Blueberry Muffins with Streusel Topping
Ingredients:
2 c Self-rising flour
1 1/3 c Sugar
1 Egg; beaten
3/4 c Milk
1/4 c Canola oil
1 c Fresh blueberries
1/4 c Firmly packed brown sugar
2 tb Self-rising flour
1 tb Butter
Instructions:
1.Combine flour and sugar in a bowl, mixing well. Reserve 2 tablespoons
mixture, and set aside.
2.Combine egg, milk, and oil; stir well. Add to dry ingredients, stirring
just until moistened.
3.Combine blueberries and reserved flour mixture, tossing gently to coat.
Fold blueberries into batter. Pour into greased muffin pans, filling 3/4
full.
4.Combine brown sugar, flour and butter; mix until crumbly. Sprinkle over
batter. Bake at 400 degrees for 15 to 18 minutes or until browned