Jordan Marsh’s Blueberry Muffins

Jordan Marsh’s Blueberry Muffins

Prep Time Prep: Approx. 20 minutes Cook Time Cook: 30 minutes Total Time Total: 50-60 minutes

Yield: 1 Dozen

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  • 1/2 cup butter
  • 2 cups flour (unsifted, blend of bread and pastry)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 2 1/2 cups blueberries
  • 1 teaspoon vanilla
  1. ***Preheat oven to 375F***
  2. On low speed, cream butter with sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients; add to eggs-and-butter mixture alternating with milk. Mash 1/2 cup of blueberries into mixture by hand. Add the rest of berries whole and stir by hand. Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.
  3. ***FYI: I never mashed the blueberries I always put them in whole.***

Ingredients

  • 1/2 cup butter
  • 2 cups flour (unsifted, blend of bread and pastry)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 2 1/2 cups blueberries
  • 1 teaspoon vanilla

Instructions

  1. ***Preheat oven to 375F***
  2. On low speed, cream butter with sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients; add to eggs-and-butter mixture alternating with milk. Mash 1/2 cup of blueberries into mixture by hand. Add the rest of berries whole and stir by hand. Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.
  3. ***FYI: I never mashed the blueberries I always put them in whole.***