{"id":163107,"title":"Authentic American Blueberry Muffins","modified":"2026-08-17T19:35:05+02:00","plain":"Tall, domed muffins bursting with blueberries and crowned with a crackly sugar crust, just like the ones at Boston’s Jordan Marsh.\n\n\n\nFirst comes the sugar crust, crackling before it gives way to a tender, vanilla-scented crumb streaked with blue-violet. The blueberries are everywhere, soft and gently tart, and the golden dome nearly spills over the pan. This is the kind of muffin made for Sunday mornings, best eaten while still warm, with the sugary crust sticking just slightly to your fingers.\n\n\n\nAnother soft, fragrant breakfast classic : banana bread\n\n\n\nWhat is a blueberry muffin?\n\n\n\nA blueberry muffin is a classic American individual cake made with baking powder, with a tender crumb and a lightly crisp top. This version, inspired by Boston’s Jordan Marsh department store, features a rich batter, plenty of fruit, and a dusting of sugar added just before baking. It belongs to the same family of soft breakfast treats as American pancakes.\n\n\n\nThe frozen blueberries are thawed before being folded in. Some are mashed to tint the batter blue-violet, while the rest are left whole. Butter adds flavor, while a vegetable fat such as shortening helps the muffins keep their beautifully domed shape.\n\n\n\nJordan Marsh muffins\n\n\n\nThis recipe comes from Boston’s Jordan Marsh department store, famous for its domed muffins and sugary crust. Their signature lies in a fruit-packed batter, a few mashed blueberries to tint the crumb, and a layer of sugar sprinkled on just before baking. One more detail : only 10 cups out of 12 are filled, which creates beautifully full domes.\n\n\n\nFor a breakfast made for sharing, try monkey bread\n\n\n\nThe key ingredients\n\n\n\nThe batter uses two fats : unsalted butter for rich dairy flavor and vegetable shortening to help the muffins hold their shape. Sugar gives them color and tenderizes the crumb, the eggs bind and provide structure, and the vanilla rounds everything out while complementing the blueberries.\n\n\n\nThe flour blend determines the texture : cake flour for a fine crumb, and a higher-gluten flour to support the dome. Baking powder ensures a lofty rise, salt balances the flavors, and whole milk hydrates the batter. The thawed blueberries bring fruit, juice, and color.\n\n\n\nThe final touch makes all the difference : two tablespoons of sugar sprinkled over the tops before baking create the crunchy crust typical of Jordan Marsh muffins.\n\n\n\nTexture and baking\n\n\n\nFor a more elegant dessert : New York cheesecake\n\n\n\nTheir generous size comes from the way the batter is portioned : only 10 cups of a 12-cup muffin pan are filled, creating tall, full domes. The baking is done in two stages, with an initial blast of high heat to kick-start the rise, followed by gentler heat to finish without drying out the crumb.\n\n\n\nThe blueberries need a little care : a small portion is mashed to color the batter, while the rest is drained of some of its juice, then tossed with a little flour before being folded in so the berries don’t sink to the bottom. Mix the batter just until uniform, no more, or the muffins will turn dense.\n\n\n\n\n\n\tAuthentic American Blueberry Muffins\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 tablespoons unsalted butter (softened)4 tablespoons vegetable shortening200 g sugar2 eggs1 teaspoon vanilla extract375 g frozen blueberries (thawed)120 g cake flour130 g bread flour0.5 teaspoon salt2 teaspoons baking powder120 ml whole milk2 tablespoons sugar (for topping)\t\n\t\n\t\tPreparationPreheat the oven to 200\u00b0C with the rack in the center.Prepare a 12-cup muffin tin, lining only 10 cups; grease the top of the pan and add paper liners.Cream the butter and vegetable shortening with the paddle attachment for 1 minute.Add the sugar and beat on medium speed for about 1 minute.Add the eggs one at a time on medium speed, then beat for about 2 minutes 30 seconds to incorporate air.Add the vanilla extract and beat briefly.Set aside about 75 g of the blueberries, crush them, and reserve.Pour off some of the juice released by the remaining blueberries, about 60 ml, leaving a little behind.Sprinkle the whole blueberries with 2 tablespoons of flour taken from the mixture, then toss to coat.Combine the two flours, the salt, and the baking powder.Alternately add the flour mixture and the milk, with the mixer running, mixing just until incorporated.With the mixer off, fold in the crushed blueberries, then the whole blueberries with their juice.Divide the batter among the 10 cups using an ice cream scoop, forming generously rounded tops.Sprinkle the tops of the muffins with the 2 tablespoons of sugar.Bake immediately for 5 minutes at 200\u00b0C.Reduce the temperature to 190\u00b0C and continue baking for 20 minutes, being careful not to overbake.Let cool on a wire rack.Carefully loosen the muffins from the pan.\t\n\t\n\t\tThis recipe comes from Boston\u2019s Jordan Marsh department store, famous for its sugar-crusted, sky-high muffins.\nThe combination of butter and vegetable shortening adds rich flavor while helping the muffins hold their shape beautifully.\nCrushing some of the blueberries tints the batter a deep blue-violet.\nThe sugar scattered over the top creates a crisp, crackly crust. Do not overmix the batter, or the muffins will turn out tough.\n\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/163107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=163107"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/163107\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/159425"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=163107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=163107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=163107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}