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    • Jordan Marsh Blueberry Muffins

      Posted at 10:07 am by StephMo
      Oct 6th

      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.

      Posted in Brunch, Muffins | Tagged blueberry muffin recipe, blueberry muffins, breakfast recipes, brunch, brunch recipes, food blog, food blogger, jordan marsh blueberry muffins, muffin recipe, muffins, Recipes
    • These Blueberry Muffins Really Are To Die For

      Posted at 9:27 am by StephMo
      Nov 19th

      I grew up in a very urban town where wild blueberries weren’t something I ever came across. Dandelions, sure, but not any type of wild berry. So when I realized there were blueberries and raspberries growing in our yard in Maine, I was basically beside myself with joy.

      Every summer I will painstakingly bend over to pick every blueberry I possibly can. Then I will limp back to the house with my tiny crop which never yields enough to make a pie, but there are enough to make muffins. One day as I came back hunched over moaning in pain and covered in mosquito bites, my husband said “you know they sell blueberries at the store right?” Ha ha, yes I know that, but for me there is just some happiness associated with picking my own berries. However, I am putting a blueberry rake on my Christmas list because that happiness is starting to deplete with every year older I become.

      Before I owned a “farm” I was never a big muffin baker. Every recipe I tried always seemed to be dry, or the edges were just too brown. Since my blueberry crop wasn’t large enough to make a pie, I decided to give muffins another shot and look for a good recipe. Well, here it is. They are moist, and almost seem too easy to make.

      Ingredients:

      1 1/2 cups flour

      3/4 cup sugar

      1/2 tsp salt

      2 tsps baking powder

      1/3 cup canola oil (or vegetable oil)

      1 egg

      1/3 cup milk

      1 cup blueberries

      Topping:

      1/2 cup sugar

      1/3 cup flour

      1/4 cup butter, cubed

      1 1/2 tsps cinnamon

      Preheat oven to 400 degrees. Grease a muffin tin or line with paper liners.

      In a large mixing bowl combine the flour, sugar, salt, and baking powder. In a measuring cup add the oil and egg. Add milk until it reaches the 1 cup mark. Combine the egg/milk mixture with the dry ingredients and mix well.

      Fold in the blueberries.

      Fill the muffin tins to the top, and sprinkle with crumb topping if you like. I have made these with no topping, with just some sugar sprinkled on top, or with the crumb topping. Either way is just absolutely delicious!

      For the crumb topping combine the sugar, flour, butter, and cinnamon. Cut the mixture with a pastry cutter or with a fork.

      Bake for 20-25 minutes or until a toothpick inserted comes out clean.

      Sometimes when I have enough raspberries to pick, I have added them to the recipe as well.

      I will admit I have also made them with blueberries from the store, and they are just as good 🙂

      Posted in Blueberry Muffins, Muffins, Sweet Treats | Tagged baking, blueberry muffin recipe, blueberry muffins, muffin recipe, muffins, raspberry muffins, recipe, Recipes
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