Recipe(tried): Jordan Marsh Blueberry Muffins
Posted By: Sarah Phillips
Date: Mon Oct 11th 1999
Board: Guest: Sarah Phillips at Recipelink.com

Jordan Marsh Blueberry Muffins
Recipe is from How to Bake, by Nick Malgieri, HarperCollins, 1995.

It's cakelike and one of my favorites. Be sure to use paper muffin cups and grease the tops of the pan, as well.

8 tbsp (1 stick) soft unsalted butter
1 1/4 cups sugar, plus more for sprinkling the tops of the muffins
1/2 teaspoon salt
2 large eggs
2 cups all-purpose flour (preferably bleached)
2 teaspoons baking powder
1/2 cup buttermilk or milk
1 pint blueberries, rinsed, drained and dried

One 12-cavity muffin pan with paper liners

1. Set a rack in the middle of the oven and preheat to 375 degrees F.

2. Cream the butter with the sugar and salt by hand or with an electric mixer until light. Beat in the eggs, one at a time, until smooth. Mix the flour and baking powder together well and stir into the batter alternating with the buttermilk.

3. Crush a quarter of the berries and stir into the batter; fold in the remaining berries whole.

4. Spoon the batter into the muffin pan. Sprinkle the tops with some sugar.

5. Bake the muffins about 30 minutes, until well risen and deep golden. Cool the muffins in the pan.