These fluffy and flavorful bakery-style muffins are a copycat of the famous Jordan Marsh Blueberry Muffins and have us totally bonkers for blueberries right now!
Preheat the oven to 375°F. Line a 12 cup standard muffin tin with cupcake liners.
Measure out all ingredients. Whenever possible, I like to measure dry ingredients such as sugar and flour by weight in a small kitchen scale. If not using a scale, the spoon and sweet method for these ingredients is best as to not overmeasure the key ingredients.
Using a stand mixer or electric hand mixer, cream the softened butter and 1+1/4 cups sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Then add vanilla and mix until incorporated.
Sift together the flour, salt and baking powder, (if you don't have a sifter or sieve, simply whisk with a metal whisk to break up any lumps) and add 1/3 the flour mixure to the butter mixture. Add 1/3 of the milk and continue to alternate until all milk and flour have been gently incorporated.
Next crush 1/2 cup blueberries with a fork and fold into the batter. Fold in the remaining whole berries.
Using a scoop or a 1/4 cup measuring cup, fill muffin lined cups with batter. They'll be practiacly to the top of each muffin cup. Divide and sprinkle the 2-3 teaspoons sugar over the tops of the muffins, and bake at 375°F for approx. 30 minutes or until the tops are golden and a toothpick inserted into the center of each muffin comes out batter-free.
Carefully remove muffins from tin and cool at least 30 minutes on a cooling rack. Enjoy!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Bakery-Style Jordan Marsh Blueberry Muffins https://peasandcrayons.com/2020/05/bakery-style-jordan-marsh-blueberry-muffins.html