Jordan Marsh-Style Blueberry Muffins (#1416)

Serves
Ready
12
45
Minutes
Prep
Cook
10
Minutes
35
Minutes
Categories
Muffins
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Ingredients

  • 1/4 cup Butter unsalted, softened
  • 1/4 cup Vegetable Shortening Crisco
  • 1 cup Sugar granulated white
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 2 Eggs extra large
  • 2 cups All-Purpose Flour
  • 1/2 cup Milk whole or 2%
  • 1 tsp Vanilla Extract
  • 1 pint Blueberries stems, if any, removed, rinsed and dried thoroughly
  • 2 tablespoons Turbinado Sugar or granulated sugar (for topping)

Directions

  1. Preheat oven to 450 degrees. Line a muffin tin with paper cups and grease top of pan; set aside.
  2. In an electric mixer, cream together the butter, shortening, sugar and salt until light and fluffy, about 3 minutes. Add baking powder and eggs; mix well. Add flour, milk and vanilla extract; mix well. Gently fold in blueberries.
  3. Fill lined cups to the top generously with the batter. Sprinkle each with turbinado or granulated sugar.
  4. Bake at 450° f (230° c) for 5 minutes only; drop oven temperature to 375° f (190° c) and continue to bake 30 minutes longer.
  5. Remove from oven and cool in tin for 5 minutes. Remove muffins to cooling rack and cool completely (or not, if you wish to eat the muffins while still warm).
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