Umami Recipes
Umami Recipes

Jordan Marsh’s Blueberry Muffins

12 servings


40 minutes

total time


1/2 cup softened butter

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

2 cups blueberries, washed, drained and picked over

3 teaspoons sugar


Preheat the oven to 375.

Cream the butter and 1 1/4 cups sugar until light.

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.


Serving Size




Total Fat

9 g

Saturated Fat

5 g

Unsaturated Fat

3 g

Trans Fat

0 g




174 mg

Total Carbohydrate

42 g

Dietary Fiber

1 g

Total Sugars

25 g


4 g

12 servings


40 minutes

total time
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