JORDAN MARSH FRESH BLUEBERRY MUFFINS
Some of the berries get mashed into the batter, giving these a very unique look and taste. Supposedly from Jordan Marsh, according to the community cookbook I found this in. These are rich and delicious. NOTE: You really only can use fresh berries for this particular recipe. I did try using frozen once and they really didn't turn out as well. I prefer to use margarine in this recipe as it makes them puff higher and stick less, but butter is fine if that is all you have handy.
Provided by HeatherFeather
Categories Quick Breads
Time 1h30m
Yield 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
- Cream together the butter and sugar until fluffy.
- Add eggs, one at a time, until well blended.
- Mix together flour, baking powder, and salt.
- Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
- Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
- Portion into the prepared tins using an ice cream scooper or ladle.
- Sprinkle the extra sugar on top and bake for 25-30 minutes.
- Cool 30 minutes before removing from the pan.
Nutrition Facts : Calories 258.7, Fat 8.7, SaturatedFat 1.6, Cholesterol 35.4, Sodium 213, Carbohydrate 42.4, Fiber 1.3, Sugar 24.6, Protein 3.7
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Makku Tharu
[email protected]These muffins are a great way to start the day. They're light and fluffy, and the blueberries add a burst of sweetness.
Md Majedul
[email protected]I'm not sure if I did something wrong, but my muffins didn't rise very much. They still tasted good, but they were a little dense.
Clifford Sanders
[email protected]These muffins are a little high in calories, but they're worth it. They're so delicious!
Joseph Her
[email protected]I made these muffins with gluten-free flour and they turned out great. They were just as moist and fluffy as the regular muffins.
Ewan Davidson
[email protected]I added some chopped walnuts to these muffins for extra crunch. They turned out great!
Aryaan Bsharat
[email protected]These muffins are a great way to use up leftover blueberries. They're also a great snack or breakfast on the go.
Abdullah Ahmad
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use fresh or frozen blueberries.
tarka dhakal
[email protected]I've made these muffins several times and they always turn out perfect. They're my go-to recipe for blueberry muffins.
NAWFAL CRAFT
[email protected]I made these muffins for a bake sale and they were a huge success! Everyone loved them!
Eddy Wizikiba
[email protected]These muffins were a disaster! They were dense and dry, and the blueberries were tough. I followed the recipe exactly, so I'm not sure what went wrong.
ikram raza
[email protected]I'm not a big fan of blueberries, but I still enjoyed these muffins. They were very moist and had a great crumb.
Yusuf Matubbar
[email protected]These muffins are perfect for a quick and easy breakfast or snack. I love that they're made with fresh blueberries.
Sunshine Carter
[email protected]My muffins turned out a little dry, but the flavor was still good. I think I might have overmixed the batter.
Parrillo Lawn Care
[email protected]5 stars! These muffins were a hit with my family. The blueberries were plump and juicy, and the muffins were moist and fluffy. I'll definitely be making these again.