Title: Jordan Marsh Blueberry Muffins
Categories: Muffins Brunch Fruit
Yield: 12 Servings
| 1 | | Butter; unsalted |
| 1 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 2 | | Lg Egg |
| 2 | ts | Baking powder |
| 1 | pt | Blueberries; rinsed, draine |
CREAM THE BUTTER with the sugar and salt until light. Beat in the eggs, one
at a time, until smooth. Mix the flour and baking powder together well and
stir into the batter alternating with the buttermilk. Crush 1/4 of the
berries and stir into the batter; fold in the remaining berries whole.
Spoon the batter into muffin pans. Sprinkle tops of muffins with sugar.
Bake muffins at 375F about 30 minutes, until well risen and deep golden.
Cool the muffins in the pan. Makes 12 muffins. These are adapted from
Marion Burros' recipe that appeared in the New York Times several years
ago. The muffins are sweet and cake-like, perfect with the melting texture
of the berries. You must use paper muffin cups and be sure to butter the
top surface of the pan-- the muffins like to stick there.