A classic recipe is classic for a reason– it has withstood the test of time and brings people back to it over and over again. Years ago, I had asked a friend for the scrumptious muffins she served at her home. Lo and behold it was the Jordan Marsh blueberry muffin recipe and to say that my life has not been the same since is an understatement.
These are perfect pillowy bites of blueberry and absolutely moist with the perfect crunch on top. These are what you’d find in a gourmet bakery on a sunday morning. My favorite part: you can make them any time of the day at home and get the same result.
Ingredients
Method
- Preheat oven to 375°. Lightly grease muffin cups or use liners.
- Cream butter and sugar together with a mixer.
- Add the eggs and vanilla; mix until fluffy.
- In a separate bowl, add flour, baking powder, and salt; stir to combine.
- Alternate adding dry ingredients and the milk to the butter mixture.
- Toss blueberries in a little flour and fold them into the batter.
- Scoop batter into the prepared muffin pan.
- Spoon the extra sugar on top of muffins.
- Bake at 375° for 25-30 min
