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Blueberry Muffins
Description:
This recipe was made famous by the Jordan Marsh Company in Boston Ingredients: 1/2 cup butter or margarine (1 stick) softened 1 1/4 cups sugar 2 extra-large eggs* 2 cups flour 2 tsp. Baking powder 1/2 tsp. salt 1/2 cup milk* 1/2 tsp. vanilla 2 cups fresh blueberries * best to have these ingredients at room temperature Directions: Preheat oven to 375 degrees. Grease top surface of large muffin pan and line with foil liners for easiest removal. In large mixmaster bowl, bream butter with sugar until fluffy. Add eggs one at a time and beat well. Sift flour(reserve 1/4 cup), baking powder and salt together. With mixer at lowest speed, add flour to butter mixture, alternately with milk (to which the vanilla has been added). Mix blueberries with the reserved 1/4 cup flour to coat them. Fold them into the batter. Fill muffin cups very full (I use an ice cream scoop). Bake for 25-30 minutes at 375, then let cool in oven with heat off and door open. Edge around caps with knife and tap pan on counter to loosen. Store in open container. (They don’t last long).  Recipe Summary: Yield: 1 dozen Prep Time: 10 minutes Cook Time: 25 minutes Comments: Other recipes by Harborside House B&B: Cranberry Pumpkin Bread Chocolate Walnut Expresso Biscotti Baked Indian Pudding Christmas Meringues | |
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