My kids love blueberry and strawberry so I buy them whenever I can. My daughter asked for blueberry muffins all of a sudden a few days ago. Otherwise she and her brother only want something with chocolate. So I decide to give it a try, as you know I have few recipes of blueberry muffins in my hand and have blogged about them there are blueberry yogurt muffins, blueberry banana oatmeal muffins , and mini blueberry cream cheese pound cake but I am on the lookout for new ones. As I was researching about blueberry muffins, I came to know about Jordan Marsch blueberry muffins.
Even though Jordan Marsch department store closed in late 1990s, still New England has favorite blueberry muffins in its name by the famous Baker John Pupek. If you grew up in Boston, you may have tried these muffins. Even though the internet is full of recipes by the name I came to know the original muffin is entirely different from the other muffin recipes. I got this recipe from an interview where Baker John Pupek was demonstrating how to make these muffins. He uses a blend of flours, yes bread and pastry flour.
I think that his blend make a huge difference, this muffin is more cake like with thick batter. Since I had only whole wheat pastry flour I used that, and also even after greasing muffin tins with butter they tend to break while removing from the muffin tin. I think the next time I will use a liner. I skipped the mashing of some blueberries into the dough to give purple hue to muffin. I just mixed in the blueberries
These are delicious melt in mouth blueberry muffins. You can have them with your favorite coffee or tea. My kids loved it. Here is the original recipe. If you can’t make a trip to Boston, still you can enjoy this delicious muffin at your kitchen table.
Delicious blueberry muffins made with fresh blueberries.
- 1 cup /130g whole wheat pastry flour
- 1 cup /160g bread flour
- 2 teaspoon /8g baking powder
- ½ cup /110g unsalted butter
- ½ cup milk
- 2 cup /316g blueberries I used fresh ones
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 2 teaspoon sugar for sprinkling
In a bowl sift the flours, salt and baking powder and mix well and set aside.
Remove two tablespoon of flour mixture and add to blueberries and mix well. This step will prevent them from sinking to the bottom while baking.
In a kitchen-aid mixture bowl, cream butter and sugar until pale and fluffy. Then add eggs one at a time. Then add dry ingredients to the eggs and butter mixture alternating with milk in 2-3 additions.
Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.
Bake at 375 degrees for 21 minutes or until tooth pick comes out clean.
In a bowl add whole wheat pastry flour all purpose flour, salt and and baking powder and mix well and set aside.
In a kitchen aid mixture bowl add softened butter and sugar and cream well until it become fluffy and pale.
To this add eggs one at a time.
In a bowl add two tablespoon flour mixture and blueberries and mix well.
Add flour mixture to egg and butter mixture alternating with milk in 2-3 additions.
To this gradually fold in blueberries.
Really thick dough like this
Transfer to prepared well greased muffin tin. I think I did little less on this part, muffins starts to sticking. Sprinkle sugar on the top of each muffin.
Bake it in a pre-heated oven for 375F for 21 minutes or until took pick comes out clean.
Enjoy with your favorite coffee.
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