Saturday, January 25, 2020

Jordan Marsh Blueberry Muffins

I am such a fan of berries - strawberries, blackberries, blueberries . . .

And this week developed a craving for a  really good blueberry muffin.

So I made some.

A long time ago, BD (before Donald) I was working at a bank in Atlanta and a girlfriend I worked with shared a recipe for her blueberry muffins.

She was from Boston and the recipe was the Jordan Marsh Department Store muffin recipe.

Skip ahead several years.

I mentioned a hankering for baking some muffins to Donald.  He mentioned the best blueberry muffins were made in Boston.

At Jordan Marsh.

His Aunt Gladys used to take him there when he was a little boy and he had never forgotten those muffins.

Small world, huh?

A good warm muffin on a drizzly nasty winter day is always a good thing.

Coupled with a sweet memory - even better.

(edited since posting earlier today!)

½ cup butter
1 1/4 cup sugar
2 eggs
1 tsp vanilla extract (mixed with milk)
½ cup milk
2  cups flour
2 tsp. Baking powder
½ tsp. Salt
2 ½ cups blueberries  (this I've changed a little.  I now use 2 cups of fresh blueberries and ONE cup of frozen - the frozen I mash up and mix into the batter.  The fresh I gently fold into the batter)

2 tsp. Sugar for topping (I've changed this too.  I just sprinkle coarse white sparkling baking sugar).

Cream butter and sugar.  Add eggs, one at a time; beating after each.  Mix until well blended.  Add flour, baking powder and salt sifted together alternately with milk & vanilla mixture.  Mash ½  1 cup frozen blueberries (see my note above) cup blueberries, stir into batter.  Fold in remaining 2 cups blueberries.  Grease muffin tins, including top of pans.  Pour mixture into cups, sprinkle with sugar.  Bake 25-30 minutes in 375 degree oven.

Bon Appétit

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