This recipe is like the holy grail of muffin recipes. When you say, "Jordan Marsh’s Blueberry Muffins" you should be facing the east and head bowed down. Something about this recipe deserves so much respect. I had never tried the recipe before tonight. I have not tried the muffin yet but damn it smells amazing.*
*NOTE- They taste amazing!!!
Jordan Marsh’s Blueberry Muffins, recipe from the New York Times.
Ingredients-
1/2 cup softened butter
1 1/4 cups sugar
2eggs1teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained, and picked over
3 teaspoons sugar
Method-
Preheat the oven to 375˚.
Cream the butter and sugar until light.
Add the eggs, one at a time, beating well after each addition.
Add vanilla.
Sift together the flour, salt, and baking powder, and add to the creamed mixture alternately with the milk.
Crush ½ cup blueberries with a fork, and mix into the batter.
Fold in the remaining whole berries.
Line a 12-cup standard muffin tin with cupcake liners, and fill it with batter.
Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
Remove the muffins from the tin and cool for at least 30 minutes.
Store, uncovered, or the muffins will be too moist the second day if they last that long.
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