Jordan Marsh Blueberry Muffins
This recipe was made using the recipe from long time baker John Pupek. He made these delicious muffins for forty five years! This is the best blueberry muffin recipe!
Servings: 12
Equipment
- Electric Mixer
Ingredients
Jordan Marsh Blueberry Muffins
- ½ cup Unsalted Butter Softened (1 stick)
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 cup Granulated Sugar
- 1 cup Bread Flour
- 1 cup Pastry Flour
- ½ cup Milk
- 2 tsp Baking Powder
- ½ tsp Salt
- 2 ½ cups Fresh Blueberries Original recipe calls for 2 cups (there are ~2 cups in a pint)
Coating for blueberries
- 1 tsp Bread Flour
- 1 tsp Pastry Flour
Topping for Blueberry Muffins
- Extra Granulated Sugar
Instructions
- Preheat oven to 375° F
- Line muffin pan with muffin papers.
Jordan Marsh Blueberry Muffins
- In a mixing bowl add the butter and sugar. Combine on low speed until creamy.
- Add eggs one at a time. Gradually combining.
- Add vanilla.
- In a separate bowl, add and sift all dry muffin ingredients; bread & pastry flour, baking powder and salt.
- Gradually add dry ingredients to the mixing bowl, alternating by adding the milk until well combined.
- In another bowl, add ½ cup of the blueberries and mash them with a fork.
- Remove mixing bowl from mixer and add the mashed blueberries. Stir by hand.
Coating for Blueberries
- Prepare the remaining whole blueberries by coating them with bread and pastry flour.
- Add the coated blueberries to the mixture and stir by hand until combined evenly.
- Fill the muffin pan with the batter to the top for each muffin.
Topping for Blueberry Muffins
- Generously sprinkle each muffin with granulated sugar (yes generously)!
- Cook for approximately 30 minutes.
- Remove from oven and let cool for thirty minutes.
- Serve & Enjoy!
Notes
This recipe makes 12 standard size muffins. If using a Texas muffin pan, it makes 6 and add an additional 10-15 minutes to the cooking time.