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    This document provides a recipe for Jordan Marsh's Blueberry Muffins. It includes a list of ingredients and instructions for making the muffins. Additional context and commentary is provided about the history and origins of the recipe.

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    Download as PDF, TXT or read online from Scribd

    Screenshot 2020-01-04 at 4.22.25 PM

    Uploaded by

    DianaCarolina
    39 views1 page
    This document provides a recipe for Jordan Marsh's Blueberry Muffins. It includes a list of ingredients and instructions for making the muffins. Additional context and commentary is provided about the history and origins of the recipe.

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    This document provides a recipe for Jordan Marsh's Blueberry Muffins. It includes a list of ingredients and instructions for making the muffins. Additional context and commentary is provided about the history and origins of the recipe.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    39 views1 page

    Screenshot 2020-01-04 at 4.22.25 PM

    Uploaded by

    DianaCarolina
    This document provides a recipe for Jordan Marsh's Blueberry Muffins. It includes a list of ingredients and instructions for making the muffins. Additional context and commentary is provided about the history and origins of the recipe.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Jordan Marsh’s Blueberry


    Muffins
    MARIAN BURROS

    YIELD 12 muffins

    TIME 40 minutes

    Save to Recipe Box

    Jim Wilson/The New York Times

    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
    More +

    Mark as Cooked 3,225 ratings

    A DV E R T I S E M E N T

    INGREDIENTS

    ½ cup softened butter

    1 ¼ cups sugar

    2 eggs

    1 teaspoon vanilla extract

    2 cups flour

    ½ teaspoon salt

    2 teaspoons baking powder

    ½ cup milk

    2 cups blueberries, washed, drained and


    picked over

    3 teaspoons sugar

    Add to Your Grocery List

    PREPARATION

    Step 1
    Preheat the oven to 375.

    Step 2
    Cream the butter and 1 1/4 cups sugar until light.

    Step 3
    Add the eggs, one at a time, beating well after
    each addition. Add vanilla.

    Step 4
    Sift together the flour, salt and baking powder, and
    add to the creamed mixture alternately with the
    milk.

    Step 5
    Crush 1/2 cup blueberries with a fork, and mix
    into the batter. Fold in the remaining whole
    berries.

    Step 6
    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.

    Step 7
    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.

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    COOKING NOTES

    All 584 Most Helpful 136 Private 0

    John Frank 2 years ago


    Toss the berries in flour before adding, to keep
    them from sinking to the base of the muffin.
    554 This is helpful

    Deborah 2 years ago


    The original John Pupek recipe, which I have
    used for years, calls for 1 cup of sugar, 1/4
    tsp.salt, and he includes 1 tsp. vanilla as well. I
    don't know why the recipe above makes the
    salt optional. Salt is used in cooking as a flavor
    enhancer, and if it is left out of baked goods,
    the final product will not taste right.
    386 This is helpful

    Show More Notes

    Like this recipe?

    Save to Recipe Box

    TRY MORE RECIPES LIKE THIS


    E DI TORS’ PICK

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