ADAPTED FROM THE
JORDAN MARSH BLUEBERRY MUFFIN RECIPE:
KAREN BLAKE
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 1/2 cups blueberries
2 teaspoons of vanilla
Preheat oven to 350 degrees.
Cream the butter with the cups of sugar until light and smooth. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt and baking powder and add to the creamed mixture alternately with the milk. Crush 1/2 cup blueberries with a fork, and mix into the batter. Gently fold in the remaining whole berries.
Grease 12 large muffin cups, including the surface of the tin (alternative: grease surface of tin and line tin with paper liners). Fill generously with batter. Sprinkle sugar over the tops of the muffins, and bake at 350 degrees for 30 minutes, or until toothpick comes out clean.
Cool 30 minutes before removing.
Yield: 12 muffins.
KAREN’S NOTES:
I USE MORE BLUEBERRIES THAN THE RECIPE CALLS FOR TOO. I ALSO SPRINKLE DUSTING SUGAR ON TOP OF THE MUFFINS. (I ALSO TRIPLE THE RECIPE AND FREEZE SOME OF THE MUFFINS… SO IF ANYONE DROPS IN…I HAVE SOMETHING TO SERVE)
Enjoy!
