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Blueberry Muffin II

September 16, 2017

Another muffin 🙂

This is a combination of two recipes.  One from The New York Times Cooking which includes smashing some of the blueberries (which intrigued me) and a very old recipe from my mother in law that included sour cream and that I knew was really good.   I did add a bit of lemon zest because lemon and blueberries are such a lovely combination.

The blueberry muffin recipe is a hand written affair that I wrote down with instructions from my mother in law.  The recipe was received in the infancy of our marriage, so we are talking about 40 years ago.  Wow, is all I can say about that!

Blueberry Muffin II (Jordan Marsh’s Blueberry Muffins (now, you have to have a subscription to The New York Times Cooking to access all their recipes 😦 ) and Blueberry Hill Muffins)

1/2 cup butter, softened

1-1/4 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup sour cream

1-1/2 teaspoons lemon zest

2-1/2 cups fresh blueberries, stems removed if any

1 -2 tablespoon sugar

Preheat oven to 350 degrees.

Spray 15 muffins cups, from 2, 12-cup muffin pans, with baking spray with flour (like Pam Baking Spray, my favorite).

Combine eggs and vanilla in a small bowl.

In a medium bowl, place the flour, salt and baking powder.  Stir together with a whisk.

Smash/crush with a fork or whatever, 1/2 cup of the blueberries and set aside.

Place softened butter in mixing bowl.  Add sugar, and beat until combined.  Add eggs and vanilla and beat thoroughly until smooth.

Gradually add flour mixture alternately with sour cream.  Add lemon zest and beat until almost combined.

Add smashed/crushed blueberries.  Stir by hand using a rubber spatula until almost combined then add whole blueberries and stir until just combined.

Measure batter evenly among the 15 muffins cups.

Sprinkle each muffin with sugar and place in the oven for 25 – 30 minutes.

Remove from oven, cool muffins on wire rack and when completely cooled remove from muffins pan.

hand written recipe from my mother-in-law:

mise en place:

preparing pans:

mixing in crushed blueberries:

adding whole blueberries:

batter complete, a little blue but you do not really see that when baked:

dividing among muffins cups ( I only sprinkled sugar on some of them but I recommend all ):

out of the oven:

yum!

 

 

 

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3 Comments leave one →
  1. Lisa Briscoe permalink
    September 17, 2017 9:04 pm

    I’m looking forward to trying this out! I used to shop with my mom at the uber fancy Jordan Marsh Department Store in Manchester New Hampshire back in the 70’s..It was so much nicer than Woolworths and the other new-fangled mall stores of the era. Thanks Sue!

  2. November 22, 2017 10:38 am

    Yummm!!!Shall try it with dry cranberries.

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