Jordan Marsh Blueberry Muffins

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Therese’s first job after college was as a buyer for Massachusetts department store Jordan Marsh. Their cafe had the most amazing muffins made with wild Maine blueberries, which are quite different from the grocery varieties we get everywhere. If you can find them frozen, it is well worth it. My office was next to the bakery, and any muffin top that was damaged or deemed unable to sell, they’d gift them to me…needless to say I ate my weight in blueberry muffins 🙂

Blueberry Muffins

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter room temperature
  • 1 1/4 cups sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 pint wild blueberries fresh or frozen

Instructions

  • Preheat oven to 375F
  • Grease or line a muffin pan
  • Combine flour, baking powder, and salt in a mixing bowl.
  • In a separate bowl, cream butter and sugar until light, with an electric mixer or whisk.
  • Beat the eggs into the butter mixture, one at a time, until batter is smooth.
  • Blend in the vanilla to the batter.
  • Add 1/3 flour to the batter and mix gently. Add half the buttermilk, stir, add another 1/3 flour, stir, rest of buttermilk, stir, and finish with remaining flour. At each step, stir only until just incorporated, do not overmix or muffins will be tough.
  • Fold in the blueberries very gently.
  • Spoon batter into muffin tin. Sprinkle tops with a little sugar.
  • Bake 30 minutes until we’ll-risen and golden; rotate the pan halfway through for evenness.
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