bakery shop blueberry muffins

everyone⎯i have found the best blueberry muffin recipe! in my experience betty crocker’s boxed blueberry muffin mix is a reliable contender, which pairs fantastically with boxed kraft mac and cheese (😂)! but who doesn’t like feeling fancy with a bakery shop & instagram worthy blueberry muffin… all it’s moist, tart, & sugary goodness. now i am not good enough to craft this deliciousness all on my own but that is what google is for! i got this recipe from the cooking with new york times & there they give you back ground on the story… but i’ll cut to chase… here it is with a few edits:

jordan marsh’s blueberry muffin


(wet) 1/2 cup softened butter • 1 1/4 cups granulated sugar • 2 eggs • 1 tspn (more of a splash!) vanilla extract

(dry) 2 cups all-purpose flour • 1/2 tspn salt • 2 tspn baking powder

(additional) 1/2 cup milk • 2 plus a smidge cups blueberries (washed, drained, and picked over) • 2 Tbsp raw sugar


step one • preheat the oven to 375 degrees.

step two • cream the butter and 1 1/4 cups sugar until light.

step three •  add the eggs, one at a time, beating well after each addition. add vanilla.

step four • sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

step five • crush 1/2 cup blueberries with a fork, and mix into the batter. fold in the remaining whole berries.

step six •  line a 12 cup standard muffin tin with cupcake liners, and fill with batter. sprinkle the 2 Tbsp sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes. golden brown tops, bursting berries, and nearly clean toothpick.

step seven • remove muffins from tine and cools at least 30 minutes. after completely cooled– store covered in the fridge.

enjoy!!!!!! protect if you wish to save from the ravenous heathens around you!

love, j

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