Jordan Marsh Fresh Blueberry Muffins

"Some of the berries get mashed into the batter, giving these a very unique look and taste. Supposedly from Jordan Marsh, according to the community cookbook I found this in. These are rich and delicious. NOTE: You really only can use fresh berries for this particular recipe. I did try using frozen once and they really didn't turn out as well. I prefer to use margarine in this recipe as it makes them puff higher and stick less, but butter is fine if that is all you have handy."
 
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photo by HeatherFeather photo by HeatherFeather
photo by HeatherFeather
Ready In:
1hr 30mins
Ingredients:
9
Serves:
12-18
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ingredients

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directions

  • Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
  • Cream together the butter and sugar until fluffy.
  • Add eggs, one at a time, until well blended.
  • Mix together flour, baking powder, and salt.
  • Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
  • Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
  • Portion into the prepared tins using an ice cream scooper or ladle.
  • Sprinkle the extra sugar on top and bake for 25-30 minutes.
  • Cool 30 minutes before removing from the pan.

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