Jordan Marsh'S Big Blueberry Muffins
Sweet and moist blueberry muffins with a tender crumb, bursting with fresh blueberries, perfect for breakfast, brunch, or a delightful treat any time of day.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Grease muffin tins.
- Cream butter well, then add 1 1/2 cups of sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift together flour, salt, and baking powder three times.
- Alternately add dry ingredients and milk to the creamed mixture, starting and ending with dry ingredients.
- Fold in all the blueberries at once.
- Fill muffin tins to the top with batter.
- Sprinkle the muffins with the reserved 2 tablespoons of sugar for topping.
- Bake for 25 to 30 minutes until golden brown.
- Cool in the pan for 30 minutes before removing.
Tips & Substitutions
For best results, use fresh blueberries; if using frozen, do not thaw to prevent batter from turning blue. Substitute half the butter with applesauce for a lighter version. If you want a hint of citrus, add the zest of one lemon to the batter. Sifting the dry ingredients three times ensures a lighter muffin, similar to techniques used in American recipes.
Serving Suggestions
Serve these muffins warm for breakfast or as an afternoon snack. They pair beautifully with a cup of tea or coffee. For a delightful twist, enjoy them with a dollop of whipped cream or a side of yogurt. They also make a great addition to a brunch spread alongside Uncle Billy'S Bread Pudding.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, microwave one muffin for about 15-20 seconds or warm in a preheated oven at 350°F (175°C) for 5-10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Jordan Marsh'S Big Blueberry Muffins contains roughly 207 calories, with 5g protein, 43g carbohydrates, and 2g fat. It is a good source of iron (13% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 766mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just remember to bring it to room temperature before baking. Alternatively, baked muffins can be made ahead and frozen, then warmed up for a quick breakfast.
What can I substitute for blueberries?
You can substitute blueberries with other berries like raspberries or chopped strawberries. For a unique flavor, try adding chocolate chips or nuts. Just keep in mind that the moisture content may vary, so adjust the baking time if using a different fruit.
How do I know when the muffins are done baking?
Muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the tops are browning too quickly, cover them loosely with foil during the last few minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).