Chris F. Nicholson

Jordan Marsh’s Blueberry Muffins

Jordan Marsh’s Blueberry Muffins

Ingredients

  • 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

Directions

  1. Preheat the oven to 375.

  2. Cream the butter and 1 1/4 cups sugar until light.

  3. Add the eggs, one at a time, beating well after each addition. Add vanilla.

  4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

  5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

  6. 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.

  7. 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.

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