There was a segment on local TV recently featuring the gentleman who baked those amazing, incomparable blueberry muffins from Jordan Marsh that we all loved as kids. Say Jordan Marsh to anyone over 50 today, and two things immediately come to mind. The Enchanted Village, and the blueberry muffins. Not necessatily in that order. For me, the muffins always came first, especially when I worked there during my college years at the cosmetics counter. At least once a week I’d come home with a box of six muffins – a pastry box tied with string, which I wish I had today for the four mega-muffins I baked using their recipe and tips from the baker himself.
You can, of course, use a normal-sized muffin tin, and this recipe will produce 8-10. But I have only a mini muffin tin for making tartlets and a 6-well giant muffin tin for making oversized muffins and Panera Cobblestone Knockoffs. So my effort turned out 4 gigundo muffins.
Whichever size you use, it’s essential that you butter not just the inside of each well, but also the perimeter around it, as the batter will spread. You fill the muffin tin cups very full and get that cap that spreads out – the quintessential muffin-top.
AUTHENTIC JORDAN MARSH BLUEBERRY MEGA-MUFFINS
Since mine were mega-muffins, I reduced the temperature to 350 and added 10 minutes to the baking time. That was just right to have a toothpick inserted into the center come out clean, no uncooked batter clinging to it.
Husband and I will be sharing one of these for dessert tonight (after having Lamb Kefte Burgers and salad) – just as we share a single cobblestone from Panera. So far. I’ve tasted only a bit of the muffin top that fell off, and it has me excited for the rest!