Jordan Marsh 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
  •  
    Nutritional Information

PREPARATION

  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.

  9. http://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins?module=Recipe+of+The+Day&pgType=homepage&action=click

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