Blueberry: Jordan Marsh's Legendary Blueberry Muffins
Source of Recipe
Audrey Skillings
Recipe Introduction
One day at the cottage, I went to visit Audrey and Pip. Audrey was busily making these muffins and told me how good they were. I had one and she was right! She gave me the recipe that she had clipped several years ago from the cooking section of the Boston Globe. Jordan Marsh has now become Macy's. These muffins have now become a favorite!
List of Ingredients
1/2 cup butter ( 1 stick)
1 cup granulated sugar
1/2 tsp. salt
2 tsp. baking powder
3 eggs
2 cups all purpose flour
1/2 cup milk
1 tsp. vanilla
1 pint blueberries - cleaned, rinsed and dried. (Use same amount for cultivated or wild blueberries)(I use 3 cups)
sugar for topping
Recipe
Grease and flour 12 muffin tins. When greasing pan, be sure to grease the top surface also as muffins will "mushroom". Muffins will stick if pan is not greased well. You could also make this in a 9-inch ring pan.
In a medium sized bowl cream together butter, sugar and salt until light and fluffy.
Add baking powder and eggs. Mix well.
Add flour, milk and vanilla. Mix well.
Fold in blueberries with rubber spatula.
Fill muffin tins to the top. Sprinkle with sugar.
IMPORTANT: Now you preheat oven to 450 degrees.
Cook muffins for 5 minutes. Leave pan in and
drop the oven temperature to 375 degrees and bake for an additional 30 -35 minutes until golden brown or until inserted toothpick comes out clean. Cool and remove from pans.
YIELD: 12 muffins or one 9-inch ring
NOTE: This batter will be heavy.
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