JORDAN MARSH BLUEBERRY MUFFINS
1/2 cup butter
1 cup sugar
2 eggs
2 teaspoons baking powder
2 1/2 cups blueberries
2 cups all-purpose flour, 1 sifted
1/2 cup milk
1/2 teaspoon salt
2 teaspoons sugar (for top)
1 teaspoon vanilla
On low speed of mixer, cream together butter and sugar until light and fluffy.
Add
eggs, one at a time, beating well after each addition.
Sift together dry ingredients onto a sheet of wax or parchment paper and
gradually
add alternately with milk.
Mash 1/2 cup of the berries (skip this step if using frozen blueberries) and
stir
in by hand.
Cooks Note: If using frozen blueberries, be sure to keep them frozen until the
last
minute or your batter will turn blueberry blue!
Grease a 12-well muffin pan with butter or shortening and grease the top surface
of the pan, too, for easier clean-up. Pile batter high in each muffin cup.
Sprinkle
sugar over tops.
Bake at 375°F oven for 30 minutes. Cool in pan for 30 minutes. Enjoy.
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