These blueberry muffins are deliciously moist and light, and very much like cake. We love them for breakfast, but some people like them for an afternoon snack or dessert. Make a batch and decide when you want to eat them.
If you grew up in the Northeast and knew Jordan Marsh department store, you might remember their delicious blueberry muffins. These muffins taste like the ones that came from Jordan Marsh. I’ve seen several recipes for those muffins over the years and they are all pretty much the same as this. I like to sprinkle cinnamon sugar on top for a little crunch.
The recipe makes 12 muffins.
Ingredients
You need the following ingredients for the cinnamon sugar topping.
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
You need these ingredients for the blueberry muffins.
- 2 cups blueberries, 1/2 cup separated out
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/4 cups sugar
- 1/2 cup butter (1 stick), at room temperature
- 2 large eggs
- 1/2 cup milk
Directions
Preheat the oven to 375 degrees. Line 12 muffin cups with paper liners or butter them, so that the muffins come out easily.
Mix the cinnamon and sugar together to make the topping.
Put the 1/2 cup of blueberries in a small bowl. Using a fork, mash the berries. Set them aside.
Sift the flour, salt, and baking powder together and set it aside.
Add the sugar and butter to a large mixing bowl or the bowl of your stand mixer. Using the stand mixer or a hand-held mixer, cream the sugar and butter on a slow speed.
Add the eggs one at a time to the sugar and butter mixture and mix them until blended.
Alternate adding the dry ingredients and the milk to the butter mixture, blending each until incorporated.
Fold the mashed blueberries into the batter, then add the remaining whole blueberries.
Fill the muffin cups with the batter. Sprinkle the tops with the cinnamon sugar.
Bake the muffins until the tops are golden and a cake tester inserted into a muffin comes out clean (about 25-30 minutes).
Cool the muffins in the pan on a wire rack until they are cool enough to remove from the muffin pan and then finish cooling them on the rack.
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