Quick & Easy Blueberry Muffins From Scratch!

My son is obsessed with Blueberry Muffins and I wanted to make something healthy, quick, and delicious for him that he can snack on.

This recipe is based on the Jordan Marsh recipe, which allegedly has a bit of history. The original recipe was used by Gilchrist but was adopted by The Ritz-Carlton in Boston.

It turned out that after Marian Burros wrote an article “The Battle of the Blueberry Muffins”, one reader said that they were actually not from the Ritz-Carlton but from the Jordan Marsh department store.

This version has a lot more sugar and butter, as well as fewer eggs than the Ritz-Carlton muffins. It also requires that the blueberries are meshed which makes them more moist and allows them to stay fresh longer.

I kept the sugar out one time and only sprinkled it on top. I also didn’t mesh the blueberries and both times they came out delicious!

Enjoy!

INGREDIENTS

  • ½ cup softened butter
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup milk
  • 2 cups blueberries, washed, drained and picked over
  • 3 teaspoons sugar

PREPARATION

  1. Preheat the oven to 375.
  2. Cream the butter and 1 1/4 cups sugar until light.
  3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
  4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  6. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

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