Jordan Marsh's Blueberry Muffin Recipe
Try this Jordan Marsh's Blueberry Muffin recipe, or contribute your own.
Try this Jordan Marsh's Blueberry Muffin recipe, or contribute your own.
- Carbohydrate 20.5902276532406 g
- Cholesterol 36.7944444441852 mg
- Fat 1.55767670660853 g
- Fiber 1.15116340866175 g
- Protein 4.14292209804805 g
- Saturated Fat 0.558380675252886 g
- Serving Size 1 1 Serving (78g)
- Sodium 81.036095067173 mg
- Sugar 19.4390642445789 g
- Trans Fat 0.277161035930767 g
- Calories 114 calories
Step-by-step
- Preheat the oven to 375°F.
- Cream the butter and sugar until light. Add the egg, beating well. Add the vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk: flour milk, flour, milk, ending on flour. Fold in the berries.
- Line a standard muffin tin with 6 liners, and fill equally with the batter. Sprinkle the sanding sugar over the tops of the muffins, and bake at for 30-35 minutes, or until the tops are golden and toothpick comes out clean.
- Remove muffins from tin, cool, and enjoy!
Creaming room temperature butter and sugar until the mixture turns pale and fluffy incorporates tiny air pockets that allow chemical leaveners to lift the batter properly. This foundational technique dictates the final crumb structure. Working methodically through the mixing stages prevents gluten overdevelopment while ensuring the fruit distributes evenly.
- Ensure the butter sits at 68°F to 70°F before creaming so it traps air efficiently without separating.
- Alternate dry ingredients and milk in three additions, beginning and ending with flour, to maintain an emulsion and prevent curdling.
- Dry the washed berries completely on paper towels to keep excess moisture from bleeding into the batter and sinking the fruit.
- Bake at 375°F for 30 to 35 minutes until the exterior achieves a deep golden brown.
- Insert a wooden toothpick into the center; withdrawal must show zero wet batter clinging to the wood.
Visual cues remain the most reliable indicator of doneness for baked goods without internal probes. Coarse sanding sugar creates a distinct crunchy crust during the high-heat bake.
