Jordan Marsh Fresh Blueberry Muffins

READY IN: 1hr 30mins
SERVES: 12-18




  • Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
  • Cream together the butter and sugar until fluffy.
  • Add eggs, one at a time, until well blended.
  • Mix together flour, baking powder, and salt.
  • Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
  • Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
  • Portion into the prepared tins using an ice cream scooper or ladle.
  • Sprinkle the extra sugar on top and bake for 25-30 minutes.
  • Cool 30 minutes before removing from the pan.