More ▾
Jordan Marsh's Blueberry Muffins
By Marian Burros · cooking.nytimes.com
Makes 12 muffins
1 hr 15 min
Classic tender blueberry muffins with crushed and whole berries folded into a butter-sugar batter, baked until golden.
| prepPreheat oven to 375°F / 190°C | ||||||
| prepLine a 12-cup muffin tin with cupcake liners | ||||||
| ½ cup / 115 g softened butter | Cream butter & sugar until light | Beat in eggs one at a time, then vanilla | Alternate dry ingredients & milk into batter | Crush ½ cup berries, fold in all blueberries | Fill tins, sprinkle sugar, bake 375°F / 190°C, 30–35 min | Cool in tin, then turn out, cool 30 min |
| 1 ¼ cups / 250 g sugar | ||||||
| 2 eggs | ||||||
| 1 teaspoon vanilla extract | ||||||
| 2 cups / 250 g flour | ||||||
| ½ teaspoon salt | ||||||
| 2 teaspoons baking powder | ||||||
| ½ cup / 120 ml milk | ||||||
| 2 cups / 300 g blueberries, washed, drained and picked over | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free