Recipe By : Redbook, Mar 1984
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 c Butter -- room temperature
1 c Granulated sugar
2 lg Eggs
1 ts Vanilla extract
1/2 c Milk
2 c Blueberries -- fresh or frozen *
1 tb Sugar -- for topping
1/4 ts Nutmeg -- for topping
Heat oven to 375°F. Grease and flour twelve 2-1/4" muffin cups and
thoroughly grease to tops of the tins between the cups. Sift together
flour, baking powder, and salt. In a medium sized bowl, beat butter a
few minutes until fluffy. Beat in sugar until well blended. Beat in
the eggs thoroughly; add the vanilla. Stir in flour mixture about
half at a time. Stir in 2 cups of blueberries, and if desired,
another 1/2 cup of berries, mashed. Spoon batter into prepared cups,
filling them to the top. Sprinkle with the nutmeg sugar. Bake 25 to
30 minutes until golden. Let the muffins cool at least 30 minutes in
the pan before removing. Warm for about 7 minutes at 350°F before
serving.
Yield: 12 Muffins
Notes:
If you wish to remove muffins from cups while warm, use only
1-1/2 cups of berries
In the Boston area, Jordan Marsh's blueberry muffins are to muffins
what the Parker House restaurant is to rolls. The following recipe,
is from a south-of-Boston dairy-farming family, is purported to be
the actual, factual, genuine, Jordan Marsh article.
