Jordan Marsh Blueberry Muffins |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
2 cup(s) all-purpose flour |
2 teaspoon(s) baking powder |
1/2 teaspoon(s) salt |
1/2 cup(s) butter room temperature |
1 cup(s) granulated sugar |
2 eggs room temperature |
1 teaspoon(s) vanilla |
1/2 cup(s) milk |
2 1/2 cup(s) blueberries |
1 tablespoon(s) sugar |
1/4 teaspoon(s) nutmeg |
Directions:
1. Preheat oven to 375 degrees.
2. Grease and flour (or spray with Baker's Secret) a tin of large muffin cups (2 3/4 in.) Be sure to spray the space between the cups as these muffins are meant to rise up and out of the cups.
3. Sift together flour, baking powder and salt; set aside.
4. In medium bowl beat butter until fluffy.
5. Add sugar gradually and beat until well-blended.
6. Add eggs one at a time; mix thoroughly.
7. Add vanilla.
8. Add flour mixture and milk, alternating, about half at a time.
9. Gently stir in berries by hand. (Note: if planning to remove muffins from tin while warm, use only 1 1/2 c. berries.)
10. Spoon batter into prepared cups, filling them to the top.
11. Sprinkle with sugar mixed with nutmeg.
12. Bake 25-30 minutes, until golden.
13. Cool muffins at least 30 minutes in the pan before removing.
14. Warm for about 7 minutes at 350 degrees before serving.
15. My hand-copied recipe says 256 cal. per muffin.
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