The classic Jordan Marsh blueberry muffin is a moist, cakey, berry-studded
delight with an irresistible crunchy sugar topping.
Makes 12 regular size muffins
1/2 cup butter
1 1/4 cups sugar
1/2 teaspoon salt
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla
1 pint blueberries, rinsed and patted dry
1 teaspoon sugar for blueberries
1 teaspoon cinnamon for blueberries
Place rack in center of oven and preheat to 375 degrees F. Line a 12-mold regular size muffin pan with paper muffins cups.
Using a hand mixer, cream butter, sugar, and salt until soft. Add eggs, and mix until light and fluffy. Mix the flour and baking powder together, and stir into the batter, alternating with the milk. Stir in the vanilla. Mix until just incorporated.
This is my mom's tip, and it works beautifully: In a small bowl, sprinkle blueberries with 1 teaspoon each sugar and cinnamon. Gently toss until well coated. Fold into the batter. Spoon batter into the 12 muffin cups.
Bake for 25-30 minutes, or until the tops are light gold and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.