Blueberry muffins - Jordan Marsh style with a very tiny twist
- 120g Butter
- 190g Sugar
- 2 Eggs
- 245g Flour
- 5g Baking powder
- 3g Salt
- 116g Whole milk
- 8g Lemon juice
- 2 Whole lemon zest
- 360g Blueberries
Extra demerara sugar for sprinkling on top of the muffins before baking. (Note: The original recipe normally use caster sugar)
I remember when I was making '''Alison Roman's famous chocolate chunk shortbread cookies'', in her recipe which she uses demerara sugar to coat the cookie dough before baking. the demerara sugar gives the cookie another layer of texture and deeper sugar flavour, therefore I took the idea from the shortbread cookie and used demerara sugar on this muffin recipe instead caster sugar of the original recipe.
These muffins are easy to make and taste super nice, hope you would give a try :)
Thank you for watching
How to Make Blueberry Muffins | Get Cookin’ | Allrecipes.com
This is the only blueberry muffin recipe you’re gonna need… and you probably have most of the ingredients on hand to make it (besides the blueberries). In this video, Nicole shows you how to make blueberry muffins from scratch for an easy breakfast that’s more affordable (and way more delicious) than anything you can get out of a box. These homemade muffins are crunchy on the outside, thanks to a crumbly streusel topping, yet tender and buttery on the inside. In other words, they really are to die for, as the recipe title proudly states. Plus, stay tuned for the tips and tricks you need to know before baking, including the key to moist muffins and evenly distributed blueberries.
Get the recipe here:
#Recipe #Muffins #Blueberry #BlueberryMuffins #Breakfast #Baking
0:00 Introduction
0:08 How to Make Muffin Batter
0:39 How to Fill Muffin Cups
1:10 How to Make Crumbly Topping
2:01 Final Result
2:20 Taste Test
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How to Make Blueberry Muffins | Get Cookin’ | Allrecipes.com
[ASMR] ???????? Best Blueberry Muffins Recipe: Super Moist, Delicious and Not Too Sweet. from Jordan Marsh
Hi! Everyone! Today we're going to show you how to make a delightfully tart and sweet blueberry muffin.
The fruit store near my house was selling the freshest blueberries a few days ago, and suddenly I really wanted to use them to make delicious blueberry muffins. Muffins are sweet treats enjoyed by many but hated by few. They’re so ordinary and popular. You can find them in the bakery or coffee shop.
We can confess that we love desserts with lots of fruit, the more the better. So We want to make muffins that are full of fresh fruit, one bite can enjoy full of juicy blueberries.
This is a Jordan Marsh copycat blueberry muffin. Jordan Marsh was an American department store chain in Boston, which was indeed famous then. And their blueberry muffins are legendary. We used Jordan Marsh’s recipe, and made a little adjustment. We added a few lemon juice and lot’s of fresh blueberries. You'll find blueberries and lemon are a marriage made in heaven, lemon can make them excellent but not sweet.
This recipe retained the tartness of the berries with sugar topping on the muffins, it was the perfect ratio! Nice crisp top and moist interior! Hope you enjoy this video.
This is an #ASMR ver, you can check out the other version with BGM and Voices in Chinese if you like:
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This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
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Blueberry Muffins Recipe
???? Mold size: 6-cup muffin tin, bottom dia 5cm, up dia 7cm, height 3cm
???? Yields: 6
✎ Ingredients
unsalted butter 58g, at room temperature
granulated sugar 95g
large eggs 1, at room temperature
all purpose flour 120g
baking powder 2.5g
salt 1.5g
whole milk 58g
lemon juice 4g
lemon zest 1.5g
fresh blueberries 178g
extra sugar 10g, for the tops only
✎ Instructions
1. line a 6 cup standard muffin tin with paper cupcake liners.
2. Sieve the flour and baking powder together. Add salt and mix well. Set aside.
3. Use your fingers tips to rub the zest of lemon and sugar, release its natural citrus oils and infuse the sugar.
4. Mash half of the blueberries and add the lemon juice, mixed well.
5. Cream the butter and lemon sugar together at medium speed until fluffy.
6. Add the egg, beat at medium speed until well combined.
7. Add the dry ingredients in 2-3 additions, alternating with the milk. Beat every time just until combined.
8. Pour the remaining whole blueberries into the batter and fold in with a spatula. Add the blueberries and fold in again.
9. Scoop the batter to fill the muffin cups, and sprinkle sugar on top of unbaked muffins.
10. Preheat the oven to 220°C, bake for 8 minutes, then reduce the temperature to 190°C, continue to bake for 23~25 minutes.
11. Once baked, remove from the oven and let cool in the muffin tin for 4-5 minutes. Then free the muffins from the pan and cool on wire racks completely.
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Chapter:
00:00 Intro
00:34 Ingredients
01:33 preparation (muffin tin, lemon sugar, blueberry)
04:21 how to make batter of Muffin
09:05 how to bake the blueberry muffins
09:29 enjoy the best ever blueberry muffin
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#blueberryMuffin
#JordanMarsh
#easyDessert
Is This the Best Muffin Recipe in the World? Yes it is
Hi everyone, I hope you are well. Today we are making everyone's favorite muffins - the blueberry kind. However, there aren't just any blueberry muffins, these are Jordan Marsh's Blueberry Muffins, from the now-closed Jordan Marsh department store in Boston, MA.
Honestly, these are the best Blueberry Muffins I've ever had, and I've tried many. Among other things, the recipe calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Preparation time: 20 minutes
Baking time: 30-35 minutes @ 190°C / 375°F
Servings: 12 muffins
Ingredients:
115 g / ½ cup butter, softened
200 g / 1 cup sugar
2 eggs
270 g / 2 cups flour, plus extra to toss the blueberries
½ teaspoon salt
2 teaspoons baking powder
⅓ teaspoon ground cinnamon
1 teaspoon vanilla extract
120 ml / ½ cup milk
2 cups blueberries in total (½ cup to be crushed with a fork and the rest tossed in flour). Make sure the berries are washed, drained and picked over.
3 teaspoons sugar for sprinkling
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Timestamps
00:00 Intro
00:21 Butter, sugar
00:37 Eggs
00:48 Dry ingredients
01:02 Vanilla
01:10 Mixing everything
01:38 Blueberries
02:33 Sprinkling with sugar
03:11 It is time to bake
03:30 Let cool before serving
***
#howto #tasty #Recipe #blueberrymuffins #blueberries #muffins #bestmuffins #baking #homemade #recette #myrtilles #jordanmarsh #muffinrecipe
Jordan Marsh Blueberries Muffins Style
- healthier ingredients, fresh, crispy on the top and soft inside!
- beautiful colours
#jordanmarshmuffins, #blueberrymuffin, #jordanmarshstyle
Jordan Marsh Blueberry Muffins
Jordan Marsh Blueberry Muffins
½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ 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.
YOUR INSTRUCTORS
Phillip C. Griffin is an award winning chef more than 30 years experience in the kitchen. He holds an A.S., B.S. and M.B.A from Johnson and Wales University in Providence RI. Upon graduating Johnson and Wales he was asked to stay on and became one of the Culinary Schools instructors and later a purchaser for the university.
Malinda A. Coletta is also an instructor for Professor Chef and an award winning cook. She holds a B.S. degree in Home Economics from the College of Saint Elizabeth in Morristown, NJ, where she learned about the science of food preparation and nutrition and is a Certified Professional Food Manager.