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judy-mass

Actually, that isn't the original recipe...


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jnpottery@gmail.com
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Joined: Dec 10, 2005

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Posted to Thread #30095 at 12:43 am on Jan 24, 2018

This one is from the Boston Globe, when Jordan Marsh was still in business.
It is the only blueberry muffin recipe my kids like.
No "shortening" and use regular AP flour. I tend to just use a pint of blueberries and skip the mashed berries part.


* Exported from MasterCook *

Jordan Marsh Blueberry Muffins

Recipe By :Boston Globe
Serving Size : 18
Categories : Breads Breakfast/Brunch
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Butter
1 Cup Sugar
2 Eggs
1/2 Cup 1% Milk
2 Teaspoons Vanilla Extract
2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 Cups Blueberries
2 Teaspoons Cinnamon Sugar

On low speed, cream butter and sugar together until fluffy. Add eggs, one at a time, and mix until blended. Mix in the vanilla. Stir dry ingredients into creamed mixture, alternately with milk, ending with dry ingredients. Gently fold in the blueberries.
Line muffin cups with papers or grease well. Spoon batter into pans, mounding batter slightly. Sprinkle tops lightly with cinnamon sugar and bake in a 375° oven for 30 minutes. Cool in the pan for about 30 minutes.

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Per Serving (excluding unknown items): 162 Calories; 6g Fat (32.6% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


Every good dish deserves a good pot.


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