Jordan Marsh's Blueberry Muffin Recipe
Try this Jordan Marsh's Blueberry Muffin Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
contains gluten
red meat free
shellfish free
contains dairy
dairy free
vegetarian
pescatarian
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup all purpose flour
- 1/4 cup room temp butter
- 1/2 cup + 2 tablespoons sugar
- 1 cup blueberries washed and dried
- coarse sanding sugar for the tops
- Carbohydrate 20.5902276532406 g
- Cholesterol 36.7944444441852 mg
- Fat 1.55767670660853 g
- Fiber 1.15116340866175 g
- Protein 4.14292209804805 g
- Saturated Fat 0.558380675252886 g
- Serving Size 1 1 Serving (78g)
- Sodium 81.036095067173 mg
- Sugar 19.4390642445789 g
- Trans Fat 0.277161035930767 g
- Calories 114 calories
Preheat the oven to 375°F.Cream the butter and sugar until light. Add the egg, beating well. Add the vanilla.Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk: flour milk, flour, milk, ending on flour. Fold in the berries.Line a standard muffin tin with 6 liners, and fill equally with the batter. Sprinkle the sanding sugar over the tops of the muffins, and bake at for 30-35 minutes, or until the tops are golden and toothpick comes out clean.Remove muffins from tin, cool, and enjoy!
