Jordan Marsh’s Blueberry Muffins

If you want to make Blueberry Muffins, please make these! They are always delicious.

Jordan Marsh’s Blueberry Muffins, recipe from the New York Times.

Ingredients-

1/2 cup softened butter

1 1/4 cups sugar

2eggs1teaspoon vanilla extract

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

2 cups blueberries, washed, drained, and picked over

3 teaspoons sugar

Method-

Preheat the oven to 375˚.

Cream the butter and sugar until light.

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

Add vanilla.

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

Crush ½ cup blueberries with a fork, and mix into the batter.

Fold in the remaining whole berries.

Line a 12-cup standard muffin tin with cupcake liners, and fill it with batter.

Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove the muffins from the tin and cool for at least 30 minutes.

Store, uncovered, or the muffins will be too moist the second day if they last that long.