BLUEBERRY MUFFINS
Growing up in Massachusetts, I always loved getting one of these muffins when shopping with my Mom and YiaYia at Jordan Marsh in downtown Lowell. So moist and delicious you must try this recipe!
Blueberry Muffins (Jordan Marsh Recipe)
Makes 12 muffins
Ingredients
½ c salted butter, softened (one stick)
1 c Sugar, plus extra to sprinkle on top of the muffins
2 eggs
½ c Whole Milk
2 tsp Baking Powder
½ tsp Salt
1 tsp Vanilla Extract
2 c Flour (preferred brand King Arthur), plus 1 Tbsp
2 ½ c Blueberries, fresh
¼ c sugar used as topping (about 1 tsp per muffin)
Directions
Preheat the oven 375°F.
Mix flour, baking powder and salt in a medium bowl.
In a stand mixer, cream the butter and sugar until fluffy.
Add eggs one at a time.
Mix the milk and vanilla extract in a small bowl.
Add the flour mixture and milk mixture alternating.
Add 2 c of blueberries to a bowl and sprinkle with 1 tbsp four, set aside.
Mash ½ cup of the blueberries and add into the batter.
Fold the rest of the blueberries into the batter.
Line a 12-cup muffin tin with paper baking cups.
Scoop the batter about a heaping ¼ c into the prepared muffin tin.
Sprinkle the sugar on each muffin (about ⅛ tsp each).
Bake on the middle rack for 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean or with just a few crumbs sticking.
Let the muffins cool down in the pan for at least 10 minutes then remove the muffins and place on a wire rack to cool down completely.
