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Jordan Marsh Blueberry Muffins

A delightful journey into a world of fluffy textures and bursting blueberry flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter melted
  • 1 cup milk
  • 2 large eggs
  • 2 cups fresh blueberries

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • Muffin tin
  • Parchment paper or muffin liners
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Line a muffin tin with parchment paper or muffin liners.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In another bowl, mix the melted butter, milk, vanilla extract, and eggs.
  5. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined.
  6. Gently fold in the blueberries.
  7. Evenly distribute the batter among the muffin cups, filling each about two-thirds full.
  8. Bake in the preheated oven for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

These muffins shine on their own but pair beautifully with butter or whipped cream.