Yesterday was not supposed to be a day where Blueberry Muffins would be baking in my kitchen, but low and behold they were. While I didn’t technically bake these muffins, I wanted to share the recipe anyway. As some of you may know I already have a favorite recipe for Blueberry Muffins (separate Blog post) and once I get a favorite, I don’t stray. However, after trying these muffins I may have to conduct my own “bake off” some day to see which I prefer because these were really good.
So yesterday as I was polishing silver in my kitchen my son very casually walked in to the room carrying his open computer while in the midst of his Zoom cooking class and said, “I guess we’re cooking today and making Blueberry Muffins, I didn’t know”. If you have children you may also have some of these kinds of children that never know and it’s never their fault.
Once I confirmed his computer was on mute, I made it clear how I felt about his not knowing while I ran around my kitchen avoiding his computer’s camera and softened butter, defrosted frozen blueberries, got the ingredients, bowls, measuring cups, etc. I probably should have let him suffer the consequences and have this being a learning moment, but instead he ended up being the most prepared student in the class with an avid baking mother sitting at the table coaching him.
I have looked on-line and there seems to be many slight variations of the famous Jordan Marsh muffins and I am not sure if this recipe is “the recipe”. I am also writing the instructions from memory of what I observed and coached. I also have to say I have never tried a Jordan Marsh muffin, my mother and I were strictly Filene’s shoppers 😛
Ingredients:
1/2 cup butter, softened
1 cup sugar
2 eggs, lightly beaten
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 1/2 tsp. vanilla
1 1/2 cups blueberries
In a large mixing bowl cream together the butter and sugar. Mix in the eggs one at a time.
In a separate bowl combine all of the dry ingredients.
Combine the vanilla with the milk, and alternate adding the dry ingredients and milk mixture into the butter mixture.
The recipe recommended mashing some of the blueberries before adding to the muffin mixture, but we just added them un-mashed.
Fill either a greased or paper lined muffin tin 2/3 way full with batter. Sprinkle tops with sugar if desired.
Bake at 375 degrees for 20-25 minutes.
Remove from the pan and cool on a wire rack.
