Jordan Marsh Fresh Blueberry Muffins Recipes
JORDAN MARSH BLUEBERRY MUFFINS
This is from my mom's cookbook. She claimed it was the popular Jordan Marsh muffin that we all loved so much.
Provided by mermaidmagic
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- With the mixer on low speed, cream the butter and sugar together until fluffy.
- Add eggs one at a time and mix until well blended.
- Combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk.
- Add the vanilla extract.
- Fold in the blueberries by hand until well mixed into the batter.
- Grease the muffin tin well, including the top.
- Pile the batter high in each muffin cup.
- Sprinkle each generously with sugar.
- Bake in a preheated 375 degree oven for 25-30 minutes.
- Cool in pan before serving.
Nutrition Facts : Calories 255, Fat 9.6, SaturatedFat 5.5, Cholesterol 68.3, Sodium 248.7, Carbohydrate 38.7, Fiber 1.4, Sugar 20.5, Protein 4.4
JORDAN MARSH STYLE BLUEBERRY MUFFINS
These are delicious especially made with Maine wild blueberries. A very nice, moist muffin. You may substitute butter for some or all of the shortening if you desire.
Provided by Anne Elizabeth
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
- Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 39.4 g, Cholesterol 31.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 173.4 mg, Sugar 22.1 g
JORDAN MARSH'S BLUEBERRY MUFFINS
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Provided by Marian Burros
Categories breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Cream the butter and 1 1/4 cups 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 1/2 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 with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams
JORDAN MARSH-INSPIRED BLUEBERRY MUFFINS
Categories Breakfast Brunch Dessert Kid-Friendly Quick & Easy Blueberry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
- In a medium-sized bowl, beat together the butter and sugar until well combined.
- Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
- Beat in the baking powder, salt, and vanilla.
- Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
- Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
- Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
- Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional-go for it!
- Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
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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