Michigan is the nation’s leading producer of blueberries. The reasons are the soil and climate make for the best blueberries in the world. Freshly baked blueberry muffins are a wonderful way to start a weekend morning using fresh blueberries grown in Michigan..
Jordan Marsh’s Blueberry Muffins
I just love recipes adapted from well known restaurants. This recipe was published by the New York Times and is from the now closed Boston department store Jordan Marsh.
Ingredients
Instructions
- Cream the butter and sugar until combined and light in color.
- Add the eggs, one at a time, beating well after each addition. Add 2 teaspoons baking powder and vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day.