Crave Blueberry Vanilla Flavored Coffee

Guilt-free, decadent coffee bursting with flavor!

We recently had the pleasure of enjoying a box of Crave’s Blueberry Vanilla Coffee and just love the well-balanced flavor of this coffee. We have brewed it on several different settings, including the strong setting on our machine, and have found that it is never bitter. Plus, with the wonderful aroma of blueberries and vanilla, this coffee is a real treat for all our senses. We love all the flavors that are offered by the Crave Coffee brand, but their blueberry vanilla is one of the favorites in our house. Just one sip of their coffee and you’ll know why we say that their coffee pods aren’t going to be around for long! The flavor profiles of all their coffees match perfectly with Crave’s big flavors. This coffee from Crave has once again lived up to our high expectations.

Just like quality coffee, you need quality ingredients to make the best muffins. Both are dependent on the quality of the ingredients used to make them. All of Crave’s flavored coffee pods are made with quality coffee, that is smooth and mellow. That’s why we couldn’t resist the chance to bake up a batch of Jordan Marsh’s to enjoy with our coffee. Grab a box of this coffee and bake up a batch of these muffins to enjoy it with today!

For 45 years John Pupek made Jordan Marsh’s Blueberry Muffins. Thanks to their now-famous recipe we are enjoying Boston’s best blueberry muffins fresh from our Lowcountry kitchen! From the 1860s to the late 1900s these yummy muffins were sold at the now-closed Jordan Marsh department store. You ask, muffins from a department store? Well actually, that’s not so unusual. Like nearly all grand department stores of their time, the Jordan Marsh store in Boston, also housed an on-site cafe and bakery that served up refreshments to shoppers.

I say these big, tender bakery-style muffins that are studded with juicy blueberries are the winner of “The Battle of the Blueberry Muffins.” I don’t know what the nonsense about Ritz-Carlton muffins is all about anyway. Never heard of ’em. Tea at the Ritz. Muffins from Jordan Marsh. Everyone knows that!

Jordan Marsh’s Blueberry Muffins

Soft Interior, Crispy Top, and Loaded With Blueberries.

INGREDIENTS

4 tablespoons butter, softened
4 tablespoons lard
2 cups unbleached unsifted flour (for most authentic results use a 50/50 blend of bread and pastry flours)
1 cup sugar
2 fortified eggs (such as Eggland’s Best, which have more Omega-3 fatty acids than typical eggs)
2 teaspoons baking powder
1/2 cup whole milk
1/2 teaspoon salt
2 1/2 cups blueberries
sugar for topping
1 teaspoon pure vanilla

PREPARATION

Preheat oven to 400° F.

In a bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly so that you won’t need to over mix once the wet and dry ingredients are combined.)

In a large mixing bowl, cream together butter, lard, and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

Gradually add the dry ingredients to the creamed butter and sugar mixture alternating with milk and vanilla.

Mash 1/2 cup of the blueberries, and gently stir in by hand (this will turn the batter a light shade of blue and add a touch of blueberry flavor). Toss the remaining berries in the reserved flour before adding them to the mixture. Add the remaining whole berries and stir in gently by hand.

Grease large muffin tins well with butter; grease the top surface of the pans as well. With an ice cream scoop, fill each greased muffin cup with a heaping amount of batter. Makes 6 giant muffins.

Sprinkle a generous amount of sugar on top of each unbaked muffin.

For high domed muffins bake at 400° F for 5 minutes. Reduce oven temperature and bake at 375°F for 25-30 minutes. Cool in pan for 30 minutes. Run a knife around the edge of each muffin to free it from the pan and finish cooling them on wire racks.

TIPS

Enjoy a glass of milk and some fresh fruit with these muffins for the perfect Red, White, and Blue Breakfast.
How long you cream the butter and sugar depends on many things, including weather conditions, such as humidity. However, in order to get butter and sugar “light,” you really need to beat it for at least 10 minutes.
You can substitute vegetable shortening for the lard.
Take the flour to toss the blueberries from the 2 cups so as not to add extra flour to the recipe and leaden the final product.
You may want to skip mashing the 1/2 cup of blueberries if you are using frozen ones. And, you will also want to rinse them several times in cold water, then pat them dry with paper towels before using; this will help prevent the muffins from baking up blue-green.
You can also use Baker’s Joy or other non-stick spray. Be sure to spray the top surface of the pans as well.
Foil lined or silicone muffin liners can also be used when making these muffins. These are helpful as the abundance of blueberries make them especially prone to sticking.
To create muffins that rival the originals, cover the tops with a full teaspoon or more of sugar before baking. After baking several batches of these muffins, we have found that using a soup spoon in a side-to-side motion to spread a generous layer of sugar evenly across the entire top of the muffin works best.
Don’t over mix the batter, otherwise, it will yield a tough muffin.
Once cooled muffins may be brushed with melted butter and sprinkled with sugar. However, this will not give the crispy top like the originals.
For extra flavor add 1 tablespoon of lemon zest and a teaspoon of cinnamon.
Starting with a very hot oven (400° F), then reducing the temper to a lower temperature after baking for five minutes gives your muffins that wonderful domed top.
Reduce sugar to 1/2 or 3/4 cup for less sweet muffins.
If you’re using the classic normal sized muffin/cupcake pans they will take about 16 minutes to bake. Recipe makes 10 – 12 regular sized muffins.
If pastry flour is unavailable, to achieve the 8-10% protein content that is found in pastry flour, you can use 2 tablespoons of cornstarch and 7/8 cup of all-purpose flour for each cup of pastry flour required in a recipe. Another alternative is to substitute equal parts all-purpose flour and cake flour.
For easy morning preparation. You can allow them to rest overnight, covered in the fridge. Then in the morning, you can just pop them in the oven. To bake in a convection oven, start them at 400° F for 9-11 minutes, until they’ve risen just above the top of the tin. Then reduce the temperature to 325°F until they are fully cooked (20-25 minutes). Increase the temperatures to 425° F and 350° F if you a baking them in a traditional oven. You may also need to adjust the baking times.

What Do You Crave?

Enjoy guilt-free decadent flavored coffees – No sweeteners & No calories.

Crave Coffee has the flavors that you’ll keep on Cravin’!


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