Jordan Marsh Blueberry Muffins updates
Print recipe
| Serves | 12 |
| Prep time | 1 hour |
| Cook time | 30 minutes |
| Total time | 1 hour, 30 minutes |
| From magazine | Yankee Magazine |
Ingredients
- 1/2 cup butter
- 2 cups flour
- 1 cup sugar (Plus 2 TBL)
- 2 Large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups frozen wild blueberries (allowed to thaw and drain for one hour)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 lemon zested
Directions
| Step 1 | |
 Preheat oven to 375F In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition. | |
| Step 2 | |
| In another bowl, combine all dry ingredients, use a whisk to mix well | |
| Step 3 | |
 Gradually add the dry ingredients to the creamed butter and the 1/2 cup sugar mixture along with the milk and extracts | |
| Step 4 | |
| Mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor). Mix zest with the remaining whole berries and stir in gently by hand. | |
| Step 5 | |
 Grease and flour 12 muffin tins, or line with baking cups After cups are filled, use the remaining 2 TBL of sugar to sprinkle on top of each muffin | |
| Step 6 | |
| Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired. | |
| Step 7 | |
| Bake for 25-30 minutes Let cool on a rack, in pan You will want to eat them immediately, but let them cool at least 5 minutes! | |