This recipe was published years ago, but it is such a great recipe, I think it needs a repeat. It comes from the now defunct old grand department store Jordan Marsh.
I’m not a huge fan of many types of muffins (bran muffins, soggy muffins, cakey muffins, etc.) But these muffins are top drawer. The batter will seem really thick, that’s ok. And you do need to let them cool since all that fruit will stick when still hot. The recipe calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer. The muffins will have a purple tinge.
The sugar sprinkled on the top produces a really wonderful crunchy top crust. Just don’t add lemon in any form! I like the lemon and blueberry taste combination but this muffin is all about the blueberries.
Jordan Marsh's Blueberry Muffins
½ cup softened unsalted 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
Frozen berries work, if really soft you may not need to mash up as many
3 teaspoons sugar
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 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.
